Almond Fudge Cookies - Gluten Free

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Veronica sent me some of these cookies and I couldn't wait to make them. They are absolutely my favorite cookie.  Ever.  Not only are they gluten free but they taste so incredibly good!

They are super fudgy and chocolaty.  You know those days when you're craving chocolate, crying at Folgers commercials and just crabby beyond belief?  These cookies will help.  Chocolate always helps.  

I've been making a lot of cookies lately.  I've been involved in a couple of cookie swaps and have just had a blast making cookies for people.  I made these and sent a bunch to people and they all love them.  Whether you're gluten free or not, they are fantastic!

We put powdered sugar on some of them.  My kids wanted sprinkles. They want sprinkles on everything.  We'll put sprinkles on the next batch. :-)

Almond Fudge Cookies

Recipe from Veronica's Cornucopia

 1 cup raw, unsalted almonds

½ lb. semisweet chocolate
3 tbsp. unsalted butter, room temperature
2 eggs
½ cup sugar, plus more for rolling
¼ tsp. salt
Powdered sugar, for dusting

Lay almonds on a microwave-safe plate and toast in microwave in 30-second intervals on high, stirring in between, 3-5 times until nuts are fragrant. Cool to room temperature. In a food processor, grind nuts until very fine, almost like flour. Measure out 1 cup and set aside; discard or save extra, if any, for another use.

Melt the chocolate and butter together in a double boiler; remove from heat and set aside. Beat the eggs with an electric mixer on highest speed, gradually adding the sugar and salt. Continue beating until ribbons form; about 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight or 8 hours.
Heat the oven to 325 degrees. Line two baking sheets with parchment paper. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the center of the cookies are no longer wet, 10-14 minutes. Allow to cool five minutes on sheet before removing to rack. Dust cooled cookies with powdered sugar or more granulated sugar if desired.