Ingredients
8 ounces dark chocolate (such as 70 percent cacao), finely chopped
5 ounces blanched almonds (1 cup), toasted
1/2 cup all-purpose flour
1 teaspoon baking powder
Coarse salt
1 stick unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
1 cup confectioners' sugar
Preparation
Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Let cool.
Pulse almonds in a food processor until very finely chopped. Transfer to a medium bowl, and stir in flour, baking powder, and 1/2 teaspoon salt.
Beat butter and brown sugar with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and vanilla. Mix in chocolate. Reduce speed to low, and mix in almond-flour mixture. Refrigerate dough until firm, about 1 hour.
Preheat oven to 350 degrees. Form dough into 1-inch balls. Roll in granulated sugar to coat, then in confectioners’ sugar to coat. Arrange on parchment-lined baking sheets, spacing about 1 inch apart.
Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes. Transfer sheets to wire racks; let cool.
