Chocolate Sparkle Cookies

• 1/2 lb bittersweet chocolate
• 3 T butter room temp
• 2 eggs
• 1 T honey
• 3/4 C ground almonds
• 1/3 C sugar plus more for rolling
• 2 tsp cocoa powder
• pinch salt
• powdered sugar for garnish

1. Melt chocolate in double boiler, over but not in contact with, simmering water. Cut butter in small pieces and mix with chocolate until melted. Beat eggs w mixer, gradually adding the sugar and honey until light and the mixture falls in thick smooth ribbons from the beaters, abt 10 minutes. Fold into chocolate-butter mix. Add the cocoa powder and salt to the ground almonds and mix. Gently add to chocolate mix.
2. Cover and refrigerate overnite.
3. Line baking sheet w parchment paper. Use small ice cream scoop to form the dough into 1" balls.
4. Roll balls in granulated sugar. Place on baking sheet abt 2" apart. Bake for abt 12 min at 325 degrees, until centers are moist but not wet. Cool slightly. Dust w icing sugar

bittersweet chocolate, butter, eggs, t, ground almonds, sugar, cocoa, salt, powdered sugar

Taken from www.epicurious.com/recipes/member/views/chocolate-sparkle-cookies-1219485 (may not work)