Chocolate and Chesnut Sparkle Cookies

. December 23, 2009



Need an idea for a last minute homemade gift? Dark, moist, sensual, these truffle-like cookies are flourless. I was inspired by a recipe clipping from the Los Angeles Times. The journalist travelling to Vancouver, British Columbia fell in love with this cookie from the Senses Bakery created by Thomas Haas. I added ground chestnuts to the original recipe.

For about 36 cookies

1/4 pound dark chocolate
3 tablespoons butter, room temperature
2 eggs
1/3 cup sugar for rolling
3/4 cup ground almonds
3/4 cup ground chestnuts
Powdered sugar , for garnish

-Melt the chocolate. Remove from the heat and add the butter cut into a few pieces and mix into the chocolate until melted.
-Beat the eggs with a food processor, gradually adding the sugar until ribbons form. Fold in the chocolate-butter mixture. Gently add the ground almonds and chesnuts. Cover and refrigerate over-night.
-Heat the oven to 325°. Line a baking sheet with parchment paper.
- With a spoon form 1 inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and bake for 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar.

6 comments:

Doria said...

Je te souhaite de passer de très belles fêtes !
Bisous, Doria

Rosa's Yummy Yums said...

Those cookies must taste wonderful! a great idea!

Merry Christmas and Happy New Year!

Cheers,

Rosa

foodhoe said...

that recipe sounds so delicious!

Silvia said...

Happy new year Myrtille!!!
Gros bisous, Silvia

Miss Gourmandise said...

Bonne année 2010 je te souhaite pleine de joie et de gourmandises:)

Poivre de Kampot said...

The picture seems not clear.. that's too bad.

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