Flourless Chocolate Snow Mountains

Christmas is fast approaching and my thoughts are turning to baking and cooking and menu planning. Today I whipped up these delicious chocolate morsels but I'm afraid I'm going to have to put them under lock and key if I plan to serve them to our guests! It's going to be a test of my willpower, I can see . . .

Flourless Chocolate Snow Mountains

1/2 cup ground almonds
1/2 cup unsweetened Dutch-processed cocoa powder
1 tsp baking powder
1/8 tsp salt

1/4 cup unsalted butter, at room temperature
2/3 cup brown sugar
1 egg
1/2 tsp vanilla

112 g dark chocolate, about 4 squares, chopped, melted and cooled

1/4 cup granulated sugar
1/4 cup icing sugar

WHISK almonds with cocoa, baking powder and salt in a small bowl. Beat butter with brown sugar in a large bowl, using an electric mixer, until light and fluffy, about 3 min. Beat in egg and vanilla. Stir in cooled chocolate. Fold in almond mixture until combined. Cover bowl with plastic wrap and refrigerate until dough is firm enough to roll, about 10 min.

POSITION oven racks in top and bottom thirds of oven. Preheat oven to 350F. Place granulated and icing sugars in 2 separate small bowls. Scoop dough and roll into Tbsp-sized balls. Coat with granulated sugar, then icing sugar. Place on sheets 1 in. apart. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through until cookies crack, 12 - 14 minutes. Remove sheets to a rack and leave for 2 min. Cookies will look under cooked but will continue to bake as they sit. Remove to a rack to cool completely. Store in an airtight container at room temperature up to 1 week or freeze up to 1 month.

MAKES 26 cookies.

Side notes: I toasted the almonds before grinding - just because I like a nuttier flavour. I used ordinary cocoa powder because I couldn't find the Dutch-processed type. For the chocolate squares I used Baker's semi-sweet chocolate.


Enjoy! these are delish!


*Recipe from Chatelaine 'Holiday 100 + best recipes'


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