|
This recipe is also Gluten-Free!
350°F
12-15 mins
Yield: 9 dozen
~11*g of carbs each (when PC chocolate is used)
900g dark chocolate, broken into pieces
(3-300g President’s Choice extra dark chocolate bars work well and are much less expensive than Baker’s)
¾ cup butter
9 eggs
1 ½ cups white sugar
300g ground almonds
2 cups icing sugar
2 cups white sugar
(both sugars used for rolling the cookie in prior to baking)
In top of large pot (filled with water which has been brought to boil then turned down to med-low), melt chocolate and butter together in a large glass bowl.
In bowl of mixer, beat eggs and 1½ cups of sugar on med-high until pale yellow (15min).
Fold eggs into chocolate mixture. Fold in almonds.
Refrigerate until chilled and firm (overnight is best).
Scoop out teaspoon size and form into balls. Roll balls in granulated sugar then in icing sugar.
Place in parchment paper-lined baking sheet, leaving 2” between each (do not flatten). Bake at 350 degrees for 12-15 minutes. Let cool for 5 minutes before transferring to cooling rack to cool completely.
*Actual carb count will vary according to the size and the resulting total number of pieces. For guidance on calculating carbs for baked goods, check out: How Do I Figure Out the Carb Content for Home Baked Goods? at WaltzingTheDragon.ca
|
