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.