IngredientsFor about 50 cookies - 350 g dark chocolate - 50 g butter - 3 eggs - 1/2 cup (100 g) sugar - 3 tablespoons liqueur or milk - 3/4 cup full (120 g) flour - 1 teaspoon baking powder - 1 cup (100 g) ground almonds - Powdered sugar, for coating
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Melt chocolate and butter together and let cool a bit. |
In a mixer - whip eggs and sugar 5 minutes at high speed. |
Fold the beaten eggs into the melted chocolate mixture. |
Add the liquor. Ground the almonds. |
Sift the flour and baking powder in and fold. Stir in ground almonds. Cover with plastic wrap and refrigerate for 2 hours or until the mixture is hard. |
Make balls 1inch in diameter (about the size of a ping-pong or a golf ball). Put some powdered sugar in a bowl |
and roll each ball in it. When you finish with all of them – roll each ball in powdered sugar again because some powder tends to be absorbed. |
Bake at 190C for 7-8 minutes only. Cookies should flattened and very cracked, but will still be very soft to the touch. It's okay - they will harden during cooling. Don’t over bake them! |
Cool completely and store in an airtight container at room temperature. |
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