Chocolate Sparkle Cookies

• 1/2 lb semisweet chocolate or 1/2 lb bittersweet chocolate (I used Valrhona 70% cocoa)
• 3 tablespoons butter, room temperature
• 2 eggs
• 1/3 cup sugar, plus more for rolling
• 3/4 cup ground almonds or 3/4 cup almond meal
• powdered sugar, for garnish

1. Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
2. Remove from the heat.
3. Cut the butter into a few pieces and mix into the chocolate until melted.
4. Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
5. Fold in the chocolate-butter mixture.
6. Gently add the ground almonds.
7. Cover and refrigerate overnight.
8. Heat the oven to 325 degrees.
9. Line a baking sheet with parchment paper.
10. Use a cookie scoop to form the dough into 1-inch balls.
11. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
12. Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
13. When slightly cool, lightly dust the cookies with powdered sugar.

semisweet chocolate, butter, eggs, sugar, ground almonds, powdered sugar

Taken from www.food.com/recipe/chocolate-sparkle-cookies-95852 (may not work)