Thomas Haas Chocolate Sparkle Cookies
- 1/2 lb bittersweet chocolate (TH recommends Valrohna if you can find it)
- 3 tbsp butter, room temp
- 2 eggs
- 1 tbsp 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 chocoate 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 centres are most, but not wet. Cool slightly. Dust lightly with powdered icing sugar.
Makes 36 cookies.