These cookies bring together rich dark chocolate and nutty toasted almonds.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Let cool.

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  • Pulse almonds in a food processor until very finely chopped. Transfer to a medium bowl, and stir in flour, baking powder, and 1/2 teaspoon salt.

  • Beat butter and brown sugar with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and vanilla. Mix in chocolate. Reduce speed to low, and mix in almond-flour mixture. Refrigerate dough until firm, about 1 hour.

  • Preheat oven to 350 degrees. Form dough into 1-inch balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Arrange on parchment-lined baking sheets, spacing about 1 inch apart.

  • Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes. Transfer sheets to wire racks; let cool.

Cook's Notes

Cookies can be stored at room temperature for up to 3 days.

Reviews (6)

29 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
07/08/2011
Very nummy! I love the texture :) The flavors are perfect balance
Rating: Unrated
06/05/2011
Now this is a recipe that I am going to try. The directions are very clear AND you preheat your oven at the right time. That one direction is what I always check out first when reading a recipe. Almonds in this finely chopped form will mean my husband will eat them. Mykele
Rating: Unrated
12/20/2010
I'm so surprised to read these comments! I made these this weekend, and they were awesome! Perhaps they did something wrong, or didn't let the batter chill as instructed. I made them exactly as instructed, and they were exactly as pictured and totally yummy. I included them in this year's gifts for my neighbors.
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Rating: Unrated
12/12/2010
Very disappointing. The measurements are way off. The cookies were flat and never set up. Like melted fudge. I threw them all away. What a waste ofntime and money!
Rating: Unrated
05/20/2010
sloopie 44 I am willing to bet that the flour amount is wrong. Half a cup just is not correct. At least one cup is needed. Surely you didn't get 48 cookies, did you? There is not enough "body" to support the rest off the ingredients.. They are trying to substitute "almond flour" for flour and It didn't work. Mykele
Rating: Unrated
05/20/2010
I made these last week for special person day at school. They were pancake thin. Very disapointing for all the forming and rolling.
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