Whether you adhere to a gluten free diet or not, these yummy little chunks of goodness will be sure to become a treat time staple in your household. Big thank you to Helen on Aries for the submission!
12 oz. Ghiradelli bittersweet chocolate chips*
4 ½ Tablespoons butter
3 eggs beaten
½ C granulated sugar
1 1/8 C almond meal**
Granulated sugar for rolling***
Melt the butter and chocolate together.
Separately mix the eggs and sugar, then combine with the chocolate/butter mixture.
Add the almond meal.
Refrigerate covered 4 hours or overnight.
Preheat oven to 325°
Roll the cold dough into walnut-sized balls, lightly pressing each ball into the sugar.
Place the balls on a parchment-lined cookie sheet.
Bake for 12 minutes.
Helen's Notes:
*I sometimes replace a bit of the chocolate with a bit of chili chocolate. (editor side note- I couldn't find "bittersweet" chips, so I just used the darkest ones I could find and they came out great!)
**I use almond flour (as did I. Couldn't find almond meal)
***I use sparkling sugar (I used good 'ole regular sugar)
I also add some salt, a little more than a pinch, and add vanilla unless I use chili chocolate.
There you have it, simple and delicious, like all recipes should be! Please send your recipe submissions to us at TheFountainwoodForum@gmail.com. We would love to hear from you!
Brought to you by:
Jessica Carter l DRE #01490419 l 818.590.4246 l JessicaCarterHomes@gmail.com
"Your Fountainwood neighbor and local area specialist"
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