These satisfy both special diets and festive expectations.
- Portion size 36 servings
- Credits : Canadian Living Magazine
MethodLine 2 rimless baking sheets with parchment paper or grease; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool to room temperature.
In bowl, beat eggs, granulated sugar and honey until foamy; fold in chocolate. In separate bowl, whisk almonds with salt ; fold into chocolate mixture. Cover; refrigerate until firm, 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Roll dough by rounded 1 tbsp (15 mL) into balls; roll each in coarse sugar. Place, 2 inches (5 cm) apart, on prepared pans. Freeze until firm, 15 minutes. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until bottoms are darkened, 16 minutes. Let cool for 5 minutes. Transfer to racks; let cool.
Nutritional facts Per cookie: about
- Sodium 10 mg
- Protein 2 g
- Calories 88.0
- Total fat 6 g
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0