Yield: 2 dozen cookies
My all-time favorite cookies. — Editor, PCC Sound Consumer The best description for these cookies is to imagine a soft, tender bittersweet chocolate bar. Almond flour from the bulk department is perfect, unless you have a grinder capable of pulverizing nuts into flour.
Melt chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut butter into a few pieces and stir into chocolate until no yellow streaks remain. Set aside.
Beat eggs with an electric mixer, gradually adding sugar until ribbons form, 5 to 10 minutes. Fold in chocolate-butter mixture. Gently add finely ground nuts. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 325° F. Line a baking sheet with parchment paper.
Scoop dough into 1 tablespoon balls. Roll in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
Bake until the edges are set and centers are no longer wet, 12 to 15 minutes.
Each cookie: 64 cal, 4g fat (2g sat), 14mg chol, 15mg sodium, 6g carb, 1g fiber, 1g protein