Nancy talks about variations in the flavor, exchanging the mint for rum or orange liqueur and such. Since I like doing that a lot, especially with fruity alcohol, I think this might be the beginning of a beautiful friendship.
- 12 oz 340g bittersweet chocolate, cut into pieces
- 6 Tbs crème de menthe
- ½ cup fresh mint leaves (chopped)
- 1 cup almond meal (ground almonds)
- ½ cup plus 2 Tbs (100g flour)
- ¾ teaspoon baking powder
- 4 Tbs 60g unsalted butter
- 3 eggs
- ½ cup granulated sugar
- ¾ cup granulated sugar
- 1 cup powdered sugar (sifted )
- In a heatproof bowl, melt chocolate and butter over barely simmering water. Turn off heat and let mixture stand over warm water until ready to use.
- In a small saucepan, scald crème de menthe with chopped mint leaves. Remove from heat, cover and let infuse 15 minutes.
- In a bowl stir together almond meal, flour and baking powder.
- With an electric mixer, beat the eggs and sugar until the mixture is thick, pale and forms ribbons when the beater is lifted, about 5 minutes.
- Mix the crème de menthe into the chocolate mixture and stir to combine.
- Whisk the chocolate into the egg mixture until combine.
- Whisk in the flour mixture and combine well. The batter will be somewhat runny. Chill until very solid, at least 4 hours. (I left it until the next day)
- Preheat the oven to 325ºF / 170ºC.
- With your hands, roll the dough into balls and place on a baking sheet. Your hands will get messy. Chill until firm, about 15 minutes.
- To coat cookies, place the granulated sugar in a small bowl and the powdered sugar in another bowl.
- Remove cookies from the refrigerator and roll one at a time in the bowl of granulated sugar to lightly coat. Then repeat with all the remaining cookies coating them heavily with the powdered sugar. They must be completely white.
- Place on a paper or silpat lined baking sheet. Bake for 20 minutes, until they crack open.
- Allow to cool completely. The cookies will remain soft in the center.
- Don’t stack these cookies or you’ll loosen the powdered sugar coating.