THOMAS HAAS CHOCOLATE SPARKLE COOKIES

Naturally gluten free, they are delicate with a deep, rich chocolate flavour.
Thomas Haas is one of Canada's top pastry chefs. I have noticed they do not turn out quite the same when doubled so now I only do single batches.

Naturally gluten free, they are delicate with a deep, rich chocolate flavour. Thomas Haas is one of Canada's top pastry chefs. I have noticed they do not turn out quite the same when doubled so now I only do single batches.

Makes 20 cookies

Ingredients

  • 1/2 lb semisweet chocolate, chopped
  • 3 tbsp butter, at room temperature
  • 2 eggs
  • 1/3 cup sugar
  • 1 tbsp honey
  • 3/4 cup ground almonds
  • 2 tsp cocoa
  • pinch of kosher salt
  • coarse sugar or granulated sugar for rolling

Method

    1. Melt chocolate in a bowl set over simmering water. Stir in butter.

    2. With a mixer, beat eggs and gradually beat in sugar and honey. Continue beating until eggs are light and form ribbons - 5 minutes. Fold in chocolate/butter mixture. Combine almonds, cocoa and salt. Gently combine with egg mixture. Cover and refrigerate four hours to overnight.

    3. Form batter into approximately 1" balls. Roll in sugar and place on a baking sheet lined with parchment paper. Press cookies down slightly.

    4. Bake in a preheated 325F/160C oven 10 to 12 minutes until firm but still chewy inside. Cool on wire racks.

THOMAS HAAS CHOCOLATE SPARKLE COOKIES

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