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1
Add the chocolate, butter, and liquor to a medium heatproof bowl.
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2
Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
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3
Remove the bowl from the heat.
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4
In a food processor fitted with the metal blade, pulverize the almonds with the flour, baking powder, and salt until as finely ground as possible.
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5
In a stand mixer fitted with the whip attachment, whisk together the eggs and granulated sugar on high speed until the mixture forms a well-defined ribbon when the beater is lifted, about 5 minutes.
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6
Using a rubber spatula, mix in the melted chocolate-butter mixture, then stir in the almond mixture.
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7
Cover and refrigerate the dough until chilled and firm, 1 to 2 hours.
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8
Position racks in the upper and lower thirds of the oven; preheat the oven to 325F (160C).
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9
Line 2 baking sheets with parchment paper or silicone baking mats.
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10
Pour some granulated sugar into a small bowl and sift some powdered sugar into another.
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11
Shape the cookie dough into 1-inch (3-cm) balls.
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12
Working a few at a time, rolls the balls of dough in the granulated sugar until coated, then roll them in the powdered sugar, coating them completely.
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13
Set the sugared cookies on the baking sheets, spacing them about 1 inch (3 cm) apart.
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14
Bake, rotating the baking sheets midway through baking, until the cookies are just slightly firm at the edges but still quite soft at the centers, 12 to 14 minutes.
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15
The cookies should slide on the baking sheet when you nudge them with your finger.
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16
Dont overbake them.
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17
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
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18
The dough can be refrigerated for up to 5 days or frozen for up to 1 month.
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19
The cookies are best eaten the day theyre baked.
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20
You can use any kind of liquor in these cookies to vary the flavor, from dark rum to Grand Marnier.
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21
If youre avoiding alcohol, use coffee or water.
