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1
Chop together very fine, or pulverize in a food processor: 1 cup almonds, toasted, 2 tablespoons sugar.
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2
Put them in a bowl, and sift over: 1/2 cup flour, 1/2 teaspoon baking powder.
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3
Mix together.
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4
Melt in a heat-proof bowl over simmering water: 8 ounces bittersweet chocolate, coarsely chopped, 3 tablespoons butter.
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5
Stir in: 1 1/2 tablespoons brandy.
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6
Set the mixture aside off the heat.
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7
Whisk together: 2 eggs, at room temperature, 1/4 cup sugar.
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8
Continue whisking until the mixture forms a ribbon, about 5 to 7 minutes.
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9
Stir in the melted chocolate and the almond and flour mixture.
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10
Chill the dough in the refrigerator for 1 to 2 hours or until firm.
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11
Before baking, preheat the oven to 325F.
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12
Fill a small bowl with: Granulated sugar.
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13
Fill another small bowl with: Sifted powdered sugar.
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14
Roll the cookie dough into 1-inch balls.
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15
Roll a few at a time in the granulated sugar to coat them, then roll them in the powdered sugar.
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16
Set them on parchment-lined baking sheets 1 inch apart.
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17
Bake for 12 to 15 minutes.
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18
Midway through baking, rotate the baking sheets for even baking.
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19
When the cookies are done they will have cracks in their white shells and they will be firm on the edges, but still soft in the center.
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20
Do not overbake.
