I was not very impressed by this recipe. There is most definitely room for improvement. I LOVE the texture, but it is definitely NOT sweet enough. As in, it is absolutely necessary to roll the cookies in confectioners’ sugar, otherwise, it’s just… bleh. Haha. Well, I’ll work on it. I definitely think it is worth working on, because, I repeat — I did love the texture, which was a cross between crumbly and melt-in-your-mouth. Oh, and whoops, I just glanced at the recipe, and realized I’d only put in half of how much powdered sugar was to go in… wow, I’ll bet that had something to do with it… *cough*
1 cup unsalted butter
3 tbsp confectioners’ sugar
1 1/3 cups flour
1/2 cup cocoa powder
2 1/2 cups almond meal/flour
Preheat the oven to 350 degrees.
Cream the butter and sugar at medium speed of an electric mixer until light and fluffy.
Combine flour, cocoa powder, and 2 cups of the almond meal/flour in a bowl and mix well. Add to the butter, and beat at low speed until soft dough forms. Add up to 1/2 cup more of the almond meal/flour if the dough looks too sticky, 1/4 cup at a time.
Drop by rounded teaspoons (or with an ice cream scoop) onto a greased cookie sheet. Bake for 20 minutes. Allow the cookies to cool for at least ten minutes on the sheet, before transferring to a wire rack to cool. When the cookies are cool enough to handle, roll in confectioners’ sugar.