November 9, 2014
These gluten-free cookies are also delicious made with Mexican spices. Just omit the peppermint extract and add 1 tsp ancho chili powder and 1⁄2 tsp cinnamon to the dry mix.
Yield: Makes 24
- In heatproof bowl fitted over pan of gently simmering water, melt chocolate and butter, stirring, until smooth. Remove from heat. Stir in almonds and salt.
- In mixing bowl, whisk eggs and sugar until pale and thickened, 2 minutes. Add peppermint extract. Fold in chocolate mixture until combined. Cover. Refrigerate until firm, 3 to 4 hours.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Form dough into 1 1⁄4″-diam. balls. Roll balls in icing sugar. Place 2″ apart on trays. Bake until puffed, cracked and firm at edges, 12 minutes.