Recipe by Thomas Haas and reviewed by both the LA Times and The Vancouver Sun as “the best cookies”. They are gluten free and packed with chocolate to satisfy your sweet tooth.
What You Will Need:
- 1/2 lb bittersweet chocolate (Haas recommends Valrohna)
3 T butter, room temp
1 T honey
1/3 c sugar, plus more for rolling
3/4 c ground almonds
2 tsp cocoa powder
pinch of salt
Powdered sugar for garnish
Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs with mixer, gradually adding the sugar and honey until light & the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate-butter mixture. Add the cocoa powder and salt to the ground almonds & mix; gently add to the chocolate mixture.
Cover and refrigerate overnight.
Line a baking sheet with parchment paper. Use a small ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart. Bake at 325 degrees F for about 12 minutes, until the centers are most, but not wet. Cool slightly. Dust lightly with powdered icing sugar.
Makes 36 cookies.
Author Information: Kaitlin Fleming, San Francisco, CA
Kaitlin Fleming, http://www.examiner.com/x-29008-SF-Gluten-Free-Examiner
Kaitlin Fleming’s Email