Chocolate Sparkle Cookies
From a bakery in British Columbia*

1/2 pound semisweet chocolate
3 tablespoons butter room temp
2 eggs
1/3 cups sugar plus more for rolling
3/4 cup ground almonds
powdered sugar for garnish

Melt chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from heat. Cut the butter into a few pieces and mix into the chocolate until melted.

Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight.

Preheat oven to 325F. Line a baking sheet with parchment paper.

Use a cookie scoop to form the dough into 1 inch balls. Roll the balls in granulated sugar and space 2 inches apart on the baking sheet. Place in oven and bake until center of cookies is no longer wet, 9-12 minutes. When slightly cool dust with powdered sugar.

*As the confectioner, Thomas Haas, has freely distributed this recipe from its inception i think it only fair that he be credited when this recipe is distributed.

These cookies are exceptional and should be treated like any other work of art. - Denis (Vancouver, BC)