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Thursday, December 22, 2016

Almond Fudge Cookies


1 cup raw, unsalted almonds
½ lb. semisweet chocolate
3 tbsp. unsalted butter, room temperature
2 eggs
½ cup sugar, plus more for rolling
¼ tsp. salt
Powdered sugar, for dusting

Lay almonds on a microwave-safe plate and toast in microwave in 30-second intervals on high, stirring in between, 3-5 times until nuts are fragrant. Cool to room temperature. In a food processor, grind nuts until very fine, almost like flour. Measure out 1 cup and set aside; discard or save extra, if any, for another use.
Melt the chocolate and butter together in a double boiler; remove from heat and set aside. Beat the eggs with an electric mixer on highest speed, gradually adding the sugar and salt. Continue beating until ribbons form; about 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight or 8 hours.
Heat the oven to 325 degrees. Line two baking sheets with parchment paper. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the center of the cookies are no longer wet, 10-14 minutes. Allow to cool five minutes on sheet before removing to rack. Dust cooled cookies with powdered sugar or more granulated sugar if desired.


  1. They look amazing and simple to make I'm saving for a soon baking night :). Thank you!

    1. you are most welcome hope you do try them soon, let me know how it goes


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