Oh, hello. I know, I know. I just up and disappeared on you for the entire month of April. Wanna know the reason why? I have had nothing to post! I have been making homemade almond milk over and over again, and I keep thinking that I’ll bake something from the resulting almond meal that I get from making almond milk, but instead I put it in my oatmeal in the morning, and it’s all just a cycle that I can’t seem to break out of! A month long cycle. A month long, almond-filled cycle. I’m ready to break out.
These cookies (that have a touch of almond flour in them!), I made a really long time ago. Years ago, even. I thought that my photographs of the cookies weren’t pretty enough to post, and they were not a popular enough cookie for people to know what they are supposed to look like. But, man, they were delicious.
And then, all of a sudden, for the past couple weeks, I’m seeing starry starry night cookies pop up everywhere! On all the food blogs, in magazines, on food lists. Everywhere. So, it is time. These cookies are dark and chocolatey and nutty and fudgey, and everything you need for a bite of sweetness. Perfect with some almond milk. Don’t wait years to make this one.
Starry Starry Night Cookies (recipe from My Life from Scratch)
1/4 cup + 1 tbsp. sugar, plus additional for dipping
1 tbsp. honey
8.2 ounces bittersweet chocolate
3 tbsp. butter
5/8 cup slivered almonds, ground to a fine powder1
1/2 tsp. salt
1 tbsp. cocoa powder
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.
Melt the chocolate and butter together in a heatproof bowl over simmering water. Cool slightly.
Toss the almond flour, salt, and cocoa in a bowl until well combined. Add to the melted chocolate and mix until fully incorporated.
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.
Chill until firm.
Place a few tablespoons of sugar in a small bowl. Using the smallest cookie scooper available (melon scooper sized), 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
Preheat the oven to 350F. 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.