Chocolate Sparkle Cookies
1/2 pound semisweet chocolate
Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
3 tablespoons butter, room temperature
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds
Powdered sugar, for garnish
Remove from the heat. Cut the butter into a few pieces and mix into the chocolate until melted.
Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form.
Fold in the chocolate-butter mixture. Gently add the ground almonds.
Cover and refrigerate overnight.
Heat the oven to 325 degrees.
Line a baking sheet with parchment paper.
Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
When slightly cool, lightly dust the cookies with powdered sugar.
Makes about 36 cookies.
Once they are rolled in the sugar they do look sparkly. I'd give them just a light dusting of icing sugar though or you wind up with the "white lips" after. They are intensely chocolate, sort of fudgy in the middle and very rich.
Source of recipe:
Thomas Haas, Senses Bakery