- 20 min + chilling
- 12 min
- 200g dark cooking chocolate
- 40g unsalted butter, at room temperature
- 2 eggs
- ⅓ cup (75g) granulated sugar
- 1 tsp Queen Natural Vanilla Extract
- 1 tbsp honey
- 2 tsp cocoa powder
- ¾ cup (75g) almond meal
- Icing sugar, for rolling
Place dark chocolate in a microwave safe bowl. Microwave on medium power for 30 second intervals, stirring in between until chocolate is melted. Cut butter into small pieces and mix into melted chocolate until melted and combined.
Using a stand mixer fitted with the whisk attachment or using a hand beater, beat eggs while gradually adding the sugar. Add vanilla and honey and beat for 10 minutes or until mixture has lightened and forms thick, smooth ribbons. Fold egg mixture into chocolate mixture.
Place cocoa powder, salt, and almond meal in a bowl and mix, then gently fold into the chocolate mixture. Cover and refrigerate for 2-3 hours or until firm enough to roll into balls.
Preheat oven to 160C (fan forced). Line a baking sheet with baking paper.
Form dough into 2.5cm balls. Roll the balls in icing sugar and place on baking sheet 5cm apart. Place back in the fridge for 10 minutes (or freezer for 5 minutes). Pull cookies from fridge and pop straight into the oven for 12 minutes. Allow to cool completely on baking sheet.