Ingredients
255 g of dark chocolate
75 g of butter
15 g chocolate liqueur (optional)
100 g eggs (2 M eggs)
85 g of sugar
140 g sifted flour
40 g of almond powder
8 g sifted cocoa powder
3 g of baking powder
For rolling: sugar and powdered sugar
Preparation
Beat eggs and sugar in the bowl of the mixer until you get a light and fluffy whipped cream.
At the same time, melt the chocolate and butter in the microwave and mix well.
Add the liqueur to the melted chocolate. Gradually add the chocolate mixture to the mixer bowl.
Add the dry ingredients: flour, almond powder, cocoa, baking powder, and mix until you get a uniform dough (it’s okay if the dough is a little runny, it will stabilize after cooling).
Transfer the dough to the freezer for an hour. Heat the oven to 170 degrees.
Divide the dough into pieces weighing 40 grams. Roll each piece of dough into a ball, roll it in a small bowl of sugar and immediately transfer to a small bowl of powdered sugar. Place the cookie on a tray with baking paper.
Bake for 10 minutes at 175 degrees (the cookies remain fudgy and soft in the center, and firm all around).
After the cookies cool down a little, transfer to a closed box and keep at room temperature for up to 7 days.
