- Yields: 2 dozen cookies
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 1/2 pound bittersweet or semisweet chocolate
- 3 tablespoons butter, at room temperature
- 2 eggs
- 1/3 cup granulated sugar
- 3/4 cup almond flour
- Powdered sugar, for rolling
Directions
Melt chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut butter into a few pieces and stir into chocolate until no yellow streaks remain. Set aside.
Beat eggs with an electric mixer, gradually adding granulated sugar until ribbons form, 5 to 10 minutes. Fold in chocolate-butter mixture. Gently add almond flour. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 325° F. Line two baking sheets with parchment paper.
Scoop dough into 1 tablespoon balls. Roll in powdered sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the edges are set and centers are no longer wet, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire rack to cool completely.
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