There are many versions of these cookies that I have prepared over the years. Some were great, others just blah, so I have taken the best features of each and come up with my ultimate recipe – fun and easy to make, and gets devoured in a flash!
Ingredients
3 eggs
50 gr. (¼ cup) sugar
50 gr. butter/butter-flavored Mazola
350 gr. dark chocolate
5 Tbsp. Brandy (don’t panic)
2 tsp. instant coffee powder
100 gr. (¾ cup) Tami GF flour (or plain flour)
100 gr. (1 cup) ground almonds
1 tsp. baking powder
Preparation
In your stand mixer, whisk eggs and sugar until pale and fluffy.
In a glass bowl put chocolate and butter, and melt in short cycles in your microwave until no lumps remain.
Fold chocolate into whisked eggs until fully incorporated.
Mix instant coffee and brandy and stir in.
In a small bowl mix the flour, ground almonds, and baking powder, and fold into the chocolate mixture.
Pour into lidded box, close, and refrigerate for at least 2 hours (or overnight).
Preheat your oven to 1750C/350F.
Create balls from the mixture (I use a small ice-cream scoop).
Roll each ball first in sugar and then generously in icing sugar.
Place sugared balls evenly spaced (~2½cm/1″) over an oven tray lined with baking paper.
Bake for 7-10 minutes until cracks appear, and remove from oven and let cool completely before touching.
***The cookies will seem too soft, but once they cool they will be solid and fudgy***
