Starry Starry Nights
- 2 large eggs
- 2.4 ounces (1/4 cup plus one tablespoon) sugar, plus additional for dipping
- 1 tablespoon honey
- 8.2 ounces bittersweet chocolate (I use 2 whole bars plus 2 strips of bittersweet Lindt chocolate which comes in a 3.5 ounce bar and is available at most grocery stores)
- 3 tablespoons butter
- 2.6 ounces slivered almonds (about 5/8 cup sliver almonds measured before grinding) ground to a fine powder
- 1/2 teaspoon salt
- 2 teaspoons non-dutch processed cocoa powder
To get almond flour, grind almonds in a food processor until they become a meal, almost floury, but be careful not to process so long that the almonds become a paste. You’ll need about 5/8 cups almonds for 2.6 ounces of almond flour.
Source: Confections of a Closet Master Baker by Gesine Bullock-Prado. Copyright © 2009 by Gesine Bullock-Prado. Published by Broadway Books. All Rights Reserved.
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