Adapted from “Chocolate Almond Sparkles” in A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson, ISBN 1-55832-295-7.
- 8 ounces bittersweet chocolate, 70-80% chocolate
- 1 ounce bittersweet chocolate, 70-80% chocolate, finely chopped
- 3 Tbsp softened unsalted butter
- 2-3 large eggs
- 1/2 cup demerara sugar
- 1 Tbsp light-colored honey
- 1/3 cup ground almonds
- 1 Tbsp Dutch processed unsweetened cocoa powder
- 1 Tbsp amaretto
- 2-3 Tbsp (or more) dark rum (such as Pusser’s)
- 1/2 cup 1-minute oatmeal
Melt 8 ounces chocolate in double boiler. When melted, stir in 3 Tbsp butter, mix thoroughly, and set aside to cool.
In mixing bowl, beat 2-3 eggs with sugar until they form a thick ribbon. This will take A WHILE. While still mixing, mix in honey.
Add egg mixture to chocolate mixture, folding by hand. Then add cocoa powder, ground almonds, remaining 1 ounce chopped chocolate and oatmeal, and fold by hand. Last, mix in alcohol.
Chill overnight in refrigerator.
Roll into small balls, flatten slightly on greased cookie sheet or parchment-paper covered cookie sheet. Bake 8-10 minutes at 325 F. Cookies are done when they are no longer shiny and have small cracks across surface. Cool briefly and store. Will store for 2-3 days in plastic bag or covered jar, will store longer in freezer.
UPDATE, 2013/01/09: I made a new version of these, less complicated recipe, no nut flours. https://cgoodsthings.wordpress.com/2013/01/09/updated-recipe-whiskey-cookies-no-actual-whiskey/.