For the dough:
- 1 cup American Almond ™ Blanched Almond Flour
- 1/4 cup potato starch
- 1/4 cup rice flour
- 3/4 tsp. baking powder
- 12 oz. high quality bittersweet chocolate (68% or higher) such as Scharffenberger or Green and Black
- 4 ounces unsweetened chocolate
- 4 Tbsp. unsalted butter
- 1 tablespoon instant espresso or coffee powder dissolved in 1 Tablespoon hot water
- 3 eggs
- 1/3 cup granulated
For the coating:
- 3/4 cup granulated sugar
- 3/4 cup confectioner’s sugar
- Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
- Stir together the American Almond ™ Blanched Almond Flour, potato starch, rice flour and baking powder and set aside.
- Melt the chocolates and butter over a double boiler. Allow to cool slightly then stir in the dissolved espresso or coffee powder.
- Whip together the eggs and sugar in the bowl of a mixer fitted with the whip until light and expanded in volume, about 5 minutes.
- Add the melted chocolate to the whipped eggs. Whisk in the dry ingredients.
- Chill the batter until firm.
- For the Coating: pour the granulated and confectioner’s sugar into two separate bowls. Portion the chilled batter into rounds. Roll each ball of dough until it is uniform and smooth. Roll each ball of dough first into the granulated sugar then in the confectioner’s sugar. Coat each piece generously. Position the dough spaced 2 inches apart on the prepared baking sheets.
- Bake the cookies until there are deep cracks in the surface, they are firm to the touch but still moist in the center, about 15 minutes. (Do not overbake them.) Let the cookies cool until they are just cool enough to eat. Or let them cool completely before storing. They will keep at room temperature for about 1 week, several weeks if frozen.