I am participating in the Food Blogger’s Cookie Swap and I said I am going to make the Sparkle Cookies. This cookie is best served warm, it is like eating a chocolate truffle it is creamy on the inside and slightly crunchy on the out side. The sad part I made 2 batches of these cookies and there was only one cookie left after packaging all the cookies to ship out to the bloggers. So…I will just have to bake another batch. I know a special person who would love them. shhhhhh
This little cookie recipe is Thomas Haas’s. This cookie has been claimed to be the World’s Best Cookie from the LA Times to The Vancouver Sun and several others. It, is an amazing cookie. It is an expensive cookie to make. This is an easy recipe to follow with few ingredients and it is a GLUTEN FREE cookie too. Several years ago we went to Canada and we had the opportunity to sample this wonderful cookie. Then it sent me on this wild chase to find the recipe for this “Sparkle Cookie” well…Finely I ran it down and had it in my hands. Success ! I have had the recipe on my board to bake and for one reason or another I have not baked them. I do hope my fellow bloggers enjoy these. Merry Christmas….
Sparkle Chocolate Cookies
1/2 pound bittersweet chocolate ~ he requested Valrohna
3 tablespoons butter, room temperature
2 large eggs
1 tablespoons honey ~ Blackberry honey
1/3 cup sugar ~ additional for rolling cookies
3/4 cup of ground almonds
2 teaspoons cocoa
pinch of sea salt
Melt the chocolate in a double boiler over simmering water.
Once all the chocolate is melted and smooth, add the butter stirring continually. When all the butter is melted and smooth remove from heat and let cool.
In a standing mixer beat eggs, gradually adding the sugar and honey until the mixture is light and creamy this takes about 5-6 minutes. While this is mixing add the cocoa and salt to the ground almonds, set aside. Fold the chocolate mixture into the eggs once incorporated add the almond mixture. 
Cover and refrigerate overnight.
The mixture will be firm and easy to form. Line baking sheet with parchment paper. Use a scoop to keep cookies uniform. Form into balls 1 inch round. Working quickly, roll into balls then rolling into granulated sugar to coat well. Note* I roll out all the cookies and place on baking pan and place back in refrigerator for another 15 minutes. Then transfer to another pan to bake leaving others in refrigerator, until time to bake. Place dough on a baking sheet 2 inches apart. Bake at 325 for 12 minutes in a confection oven if possible. Cool slightly.
Some versions do not have cocoa or honey in the recipe. Thomas tweaked the recipe…adding them later awwww a man after my own heart. I do this myself change things over and over. They are lovely cookies. You can grind your own almonds. Trader Joe’s has sliced, toasted almonds and they are a great way to go just put them in the food processor grind them.
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Smiles….
Angie
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