Chocolate Crackle Cookies

8 ounces dark chocolate (For this recipe, I used Droste Extra Dark pastilles.)

3 tablespoons unsalted butter

4 ounces toasted almonds (It’s important that they’re toasted because otherwise, they become chewy in the cookies.)

¼ cup + 2 tablespoons sugar, divided

½ cup Bob’s Red Mill 1 to 1 gluten-free flour

¼ teaspoon salt

2 eggs

Granulated sugar (about 1 cup) & powdered sugar (about 2 cups) for dusting

Melt the chocolate and butter in a double boiler. Set aside to cool.

Combine the almonds, 2 tablespoons sugar, gluten-free flour, and salt in a food processor. Process until the almonds are chopped into tiny pieces.

Add the almond flour mixture to the melted chocolate and stir to combine. Set aside.

Whisk the eggs with ¼ cup of sugar until it reaches ribbon stage. (If you’re doing this by hand, it will probably take 5 - 8 minutes.)

Stir the chocolate flour mixture into the egg mixture. Stir until well combined. Cover and refrigerate this mixture overnight.

The next day, preheat your oven to 325 degrees. Line a sheet pan with parchment paper.

Scoop 1-inch balls of dough. Roll the dough in granulated sugar until it is completely covered with sugar. Then roll the sugar covered ball in the powdered sugar. Place on the parchment paper. Repeat with the remaining dough.

Bake the cookies for about 12 minutes. When the cookies are done, they will have cracks revealing the chocolate cookie.