Ingredients

80 mini cookies

　　2 large eggs

　　2.4 ounces ( 1/4 cup plus one tablespoon) sugar, plus additional for dipping

　　1 tablespoon honey

　　8.2 ounces bittersweet chocolate (I use 2 whole bars plus 2 strips of bittersweet Lindt chocolate which comes in a 3.5 ounce bar and is available at most grocery stores)

　　3 tablespoons butter

　　2.6 ounces slivered almonds (about 5/8 cup sliver almonds measured before grinding) ground to a fine powder

　　1/2 teaspoon salt

　　2 teaspoons non-dutch processed cocoa powder

　　

Step 1

Combine the eggs, sugar, and honey in the bowl of an electric mixer. Beat with the whisk attachment on high speed until the mixture reaches a thick ribbon stage.

　　

Step 2

Melt the chocolate and butter together in a heatproof bowl over simmering water. Cool slightly.

　　

Step 3

Toss the almond flour, salt, and cocoa in a bowl until well combined. Add to the melted chocolate and mix until fully incorporated.

　　

Step 4

Add a quarter of the whipped egg mixture to the chocolate to lighten. Stir until no egg is visible. Gently fold the rest of the egg mixture into the chocolate until well combined, being careful to maintain the aerated quality of the eggs.

　　

Step 5

Chill until firm.

　　

Step 6

Place a few tablespoons of sugar in a small bowl. Using the smallest cookie scooper available (I use one the size of a melon baller), scoop individual cookies, dip them in the sugar, and place on a parchment-lined sheet pan 1/2 inch apart. Freeze uncovered until very hard, about an hour.

　　

Step 7

Preheat the oven to 350°F. Just before baking, dip each cookie in sugar again. Bake 10 minutes, turning after 5 minutes to ensure even baking. Cookies should be slightly cracked but the sugar should not be browned.

　　

Nutrition Per Serving

Per serving: 20.0 calories

　　10.0 calories from fat

　　1.0g total fat

　　0.0g saturated fat

　　0.0mg cholesterol

　　25.0mg sodium

　　2.0g total carbs

　　0.0g dietary fiber

　　1.0g sugars

　　1.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Confections of a Closet Master Baker by Gesine Bullock-Prado. Copyright © 2009 by Gesine Bullock-Prado. Published by Broadway Books. All Rights Reserved.Gesine Bullock-Prado's delicious confections have been featured on the Food Network's hottest new show, Road Tasted with the Neelys and in such publications as In Style, People, Vermont Life, and Boston Common. Gesine still lives in Vermont and is preparing to open another bakery in Austin, Texas.