RECIPE FROM VERONICA’S CORNUCOPIA
1 cup raw, unsalted almonds (I USED ALMOND MEAL)
½ pound semisweet chocolate
3 tablespoons unsalted butter, room temperature
1/3 cup sugar, plus more for rolling
¼ teaspoon salt
Powdered sugar for dusting (optional)
Lay almonds on a microwave-safe plate and toast in microwave in 30-second intervals on high, stirring in between, 3-5 times until nuts are fragrant. Cool to room temperature. In a food processor, grind nuts until very fine, almost like flour. Measure out 1 cup and set aside; discard or save extra, if any, for another use.
Melt the chocolate and butter together in a double boiler; remove from heat and set aside. Beat the eggs with an electric mixer on highest speed, gradually adding the sugar and salt. Continue beating until ribbons form; about 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight or 8 hours.
Heat the oven to 325 degrees. Line two baking sheets with parchment paper. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the center of the cookies are no longer wet, 10-14 minutes. Allow to cool five minutes on sheet before removing to rack. Dust cooled cookies with powdered sugar or more granulated sugar if desired.