Recipe information
Yield
makes about 3 dozen cookies
Ingredients
Preparation
Step 1
Chop together very fine, or pulverize in a food processor: 1 cup almonds, toasted, 2 tablespoons sugar.
Step 2
Put them in a bowl, and sift over: 1/2 cup flour, 1/2 teaspoon baking powder.
Step 3
Mix together.
Step 4
Melt in a heat-proof bowl over simmering water: 8 ounces bittersweet chocolate, coarsely chopped, 3 tablespoons butter.
Step 5
Stir in: 1 1/2 tablespoons brandy.
Step 6
Set the mixture aside off the heat. Whisk together: 2 eggs, at room temperature, 1/4 cup sugar.
Step 7
Continue whisking until the mixture forms a ribbon, about 5 to 7 minutes. Stir in the melted chocolate and the almond and flour mixture. Chill the dough in the refrigerator for 1 to 2 hours or until firm.
Step 8
Before baking, preheat the oven to 325°F. Fill a small bowl with: Granulated sugar.
Step 9
Fill another small bowl with: Sifted powdered sugar.
Step 10
Roll the cookie dough into 1-inch balls. Roll a few at a time in the granulated sugar to coat them, then roll them in the powdered sugar. Set them on parchment-lined baking sheets 1 inch apart. Bake for 12 to 15 minutes. Midway through baking, rotate the baking sheets for even baking. When the cookies are done they will have cracks in their white shells and they will be firm on the edges, but still soft in the center. Do not overbake.
