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Entries in Chocolate Sparkle Cookies (1)

Monday
Dec302013

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.

 

Ingredients:

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.