Makes about 48 1-inch cookies.
Ingredients
1 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup almond flour
12 ounces bittersweet chocolate, chopped
2 tablespoons butter
2 large eggs
1/2 cup Grand Marnier or other orange liqueur
2 tablespoons granulated sugar
Zest of an orange
FOR ROLLING:
1 cup confectioner’s sugar
1/2 cup granulated sugar
Directions
Sift together flour, baking powder and salt. Add the almond flour. In a double-boiler or glass bowl set high over a saucepan of simmering water, melt the chocolate with the butter, stirring until smooth. Lightly whisk together eggs, liqueur, orange zest and granulated sugar in another bowl. Stir in flour mixture and chocolate. The batter will feel pretty soft at this point. If you’re planning to bake soon, just cover the bowl with plastic wrap and chill until firm, at least 2 hours. If you’re planning to bake later, roll dough into a log or disc and wrap tightly in plastic. Freeze for up to two months.
Preheat oven to 350. Remove dough from freezer and lightly defrost, about 10 minutes. Meanwhile, sift confectioners sugar into a large bowl and place granulated sugar in another one. Using a small cookie scoop or a teaspoon, drop the dough into the granulated sugar bowl and roll into a small ball, then drop it into the confectioner’s sugar to generously coat. Arrange balls 2 inches apart on baking sheets lined with parchment paper and bake 10-12 minutes or until just puffed and cracked; centers should be a bit soft. Do not overbake. Transfer to racks to cool.
