Today is the final day of SSS—A Suite of Sweets for Sweethearts. (I know it’s sad, but not to worry . . . we’re never short of treats here at gfe.) Chocolate is often synonymous with Valentine’s Day, and, well, love … quite honestly. Gosh, I can’t imagine why that would be, can you? (Okay, this is one of those times where a sarcasm font would sure come in handy!) I have only included a small amount of chocolate in the SSS roundup so far … the mini chocolate chips in Monday’s recipe—Surprise Mint Chocolate Chip Ice Cream. So I’m here today to share two lovely chocolate treats.
As you all have figured out, I love to bake. I especially love to bake cookies. Well, we’ve gone all week without a cookie recipe, so let’s fix that right now by giving you a rich, “make-you-fall-in-love” chocolate cookie recipe. I’m not talking about falling in love with another person. I’m talking about falling in love with this cookie. Is it really so wrong to love a cookie? There’s no need to buy a card or send flowers after all. Of course, if someone bakes these cookies and presents them to you for Valentine’s Day, you may actually fall in love with that person, and not the cookies. But, it could be a close call. An important note: The batter has to be refrigerated overnight. I don’t want you to go to make these on Valentine’s Day and find out you have to wait until the next day to enjoy them.
- Preheat oven to 325 degrees Fahrenheit.
- Melt chocolate in double boiler and stir in butter.
- Beat eggs and add sugar gradually.
- Continue beating until eggs are very light. Gently stir into the chocolate-butter mixture.
- Add ground almonds, combining well, but gently.
- Cover and refrigerate overnight.
- Form into 1-inch balls and roll in bowl of granulated sugar as shown.
- Place on parchment-lined baking sheets.
- Bake for 10 to 12 minutes or until set.
- Makes about 3 dozen.
I make these cookies for other special occasions and even take them with us when we’re having guests join us while camping on our mountain/river property. The recipe makes 2 – 3 dozen (depending upon how large you make the balls before you bake them). That’s plenty as they fit in a smallish cookie tin and take up less room when packing—always a plus when camping. And, really, folks are extremely satisfied after just eating a few.
Can you tell that I just love doilies? (And, not just for Valentine’s Day. I love all kinds of doilies, for all seasons, and when I taught elementary school, many projects involved doilies. Mr. GFE and I host a big Valentine’s Day party every other year as a gift to ourselves and our friends. Tomorrow would be the night if we were having it. However, this is an “off” year and while I’m grateful that we don’t have to worry about hosting with snow and limited parking, I will miss the anticipation and excitement.
As the bonus recipe, I’m also sharing a chocolate version of the POMerdoodle ice cream recipe. It’s gluten free, dairy free, and refined sugar free. You can view that recipe with more photos here.
Here’s the complete SSS–Suite of Sweets for Sweethearts roundup:
~Flourless Sparkling Chocolate Cookies (this post)
Off to have one of these Flourless Sparkling Chocolate Cookies to brighten my Valentine’s Day weekend … hope you have a great one!
This post is linked to Allergy-Free Wednesdays.