As we mentioned in our last post, we recently attended a Holiday cookie cooking class at Cakebread Cellars, where we made all kinds of yummy treats. Today, we’re going to share one of the recipes from the class–one we made personally–that was put together by master cookie chef Jennifer Contreras.
If you’re like us, the next several days are chock full of Holiday parties with friends and family. If you’re looking for a simple but tasty dessert to bring along, we’ve got just the recipe for you, check it out:
12 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter
1/2 cup plus 2 tbsp. all-purpose flour
1 cup almond meal
3/4 tsp. baking powder
1/2 tsp. salt
3 large eggs
1/2 cup sugar
6 tbsp (but don’t feel limited to just that, trust us) Cabernet Sauvignon (or brandy, port, liqueur of your choice)
Granulated sugar and powdered sugar (for rolling)
Melt the chocolae and butter in a bowl over simmering water, stirring occasionally with a rubber spatula. Remove from heat and set aside.
Meanwhile, combine dry ingredients in a bowl and set aside.
In a mixing bowl, whisk together eggs and sugar (just to combine, don’t over do it). Stir in Cabernet Sauvignon. Add the reserved chocolate mixture and mix well to combine, then stir in the dry ingredients just until incorporated. Cover the bowl with plastic wrap and refrigerate until mixture is firm enough to shape (recommend 3-4 hours at a minimum).
Form chilled mixture into one-inch balls (may want to use an ice-cream scoop to help). Roll the balls in the granulated sugar, then in powdered sugar and place them on cookie sheets (covered with parchment or Silpat), leaving about one-inch in between. Bake each cookie sheet at 350-degrees for 10-12 minutes (balls should split apart).
That’s it, it’s that easy! Enjoy!