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1
Combine the eggs, sugar, and honey in the bowl of an electric mixer.
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2
Beat with the whisk attachment on high speed until the mixture reaches a thick ribbon stage.
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3
Melt the chocolate and butter together in a heatproof bowl over simmering water.
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4
Cool slightly.
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5
Toss the almond flour, salt, and cocoa in a bowl until well combined.
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6
Add to the melted chocolate and mix until fully incorporated.
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7
Add a quarter of the whipped egg mixture to the chocolate to lighten.
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8
Stir until no egg is visible.
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9
Gently fold the rest of the egg mixture into the chocolate until well combined, being careful to maintain the aerated quality of the eggs.
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10
Chill until firm.
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11
Place a few tablespoons of sugar in a small bowl.
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12
Using the smallest cookie scooper available (I use one the size of a melon baller), scoop individual cookies, dip them in the sugar, and place on a parchment-lined sheet pan 1/2 inch apart.
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13
Freeze uncovered until very hard, about an hour.
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14
Preheat the oven to 350F.
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15
Just before baking, dip each cookie in sugar again.
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16
Bake 10 minutes, turning after 5 minutes to ensure even baking.
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17
Cookies should be slightly cracked but the sugar should not be browned.
