Chocolate and Chesnut Sparkle Cookies

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.