Instructions:

1. In a double boiler, melt on medium to medium-low heat:
• 8 oz chocolate, bittersweet , chopped
2. Let cool slightly.
3. Grind in a food processor: until fine crumbs:
• 1 cup almonds, blanched
4. Add to ground almonds and pulse until mixed:
• ¹/₂ cup all-purpose flour
• 1 tsp baking powder
• ¹/₂ tsp salt
5. Using a stand mixer with a paddle attachment, mix together until light and fluffy:
• ¹/₂ cup butter, unsalted , softened
• 1 cup brown sugar, light
6. Mix in until combined:
• 2 eggs, large
• 1 tsp vanilla extract
7. Mix in melted chocolate.
8. Add in almond-flour mixture and slowly mix until combined.
9. Cover and chill for 1 hour.
10. Preheat oven to 350ºF.
11. Shape dough into 1-inch balls.
12. Put in a small plate:
• 1 cup granulated sugar
13. In a separate plate add:
• 1 cup powdered sugar
14. Roll dough balls and coat in the granulated sugar.
15. Then roll and coat with confectioner's sugar.
16. Place dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing 1-inch apart.
17. Bake for 8 minutes then rotate the sheet.
18. Bake for an additional 7-10 minutes, or until surface cracks.
19. Let cookies cool on baking sheet for 2 minutes.
20. Transfer cookies to cooling rack to completely cool.
21. Cookies can be stored in an airtight container at room temperature for up to 3 days.