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Chocolate Sparkle Cookies

From the LA Times, Best of 2002 Recipes, from the Senses Bakery in Vancouver, Canada.  This recipe does not have a lot of yield (about 3 dozen), so you might want to think about doubling it.



½ pound 70% Chocolate
3 Tbs. butter, softened
2 eggs
1/3 cup sugar, plus more for rolling
¾ cup raw almonds

  • Blanch the almonds in boiling water for one minute.  Drain, and pour into cold water.  Pinch the almonds so they slip out of their skins.  Let dry completely.  Grind in a food processor into a fine meal.
  • Melt the chocolate in a double boiler over simmering water.  Remove from the heat and cut in the butter.  Mix until melted.  (Alternatively, if you don’t have a double boiler, melt the butter first, then add the chocolate.  This will help prevent the butter from burning.)
  • In a separate bowl, beat the eggs with an electric mixer, adding the sugar until ribbons form, about 5-10 minutes.  Fold in the chocolate mixture, then the ground almonds.
  • Cover and refriderate overnight.
  • Preheat oven to 325.
  • Using a cookie scoop, form the dough into 1 inch rounds, then roll in granulated sugar.  Place on the baking sheet about 2 inches apart, and place immediately into hot oven.
  • Bake about 9-12 minutes, until the center of the cookie is no longer wet.  Don’t over bake as the cookies will continue to cook on the hot baking sheet.  Cool completely on the sheet.

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