Got this recipe from the LA Times Food section a few years ago. It's a flourless cookie, with a rich chocolate taste, and a soft, kind truffle-y center. Although the recipe is very simple, you'll want to start a day ahead, as you need to refrigerate the dough overnight (or for 8 hours) before baking.
1/2 lb. semisweet chocolate
3 T. butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds
Powdered sugar for garnish
1. Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut the butter into a few pieces and mix into the chocolate until melted.
2. 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.
3. Heat the oven to 325 degrees. Line a baking sheet with parchment paper (different from wax paper).
4. Use a very small scoop or spoon to form 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.
5. 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.
1 comment:
Oh man I remember these! Super delicious.
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