Step 1

Preheat oven to 325 F.

Step 2

Mix the 2 1/2 Cups of finely ground hazelnut flour with the 1 1/2 Cups of granulated sugar. Set aside.

Step 3

Turn your stove top to medium to medium high heat- using a double boiler, take 3 4 ounce packages of 60% bittersweet chocolate and put the bars of chocolate on a cutting board and finely chop. Chocolate bars produce smoother melted chocolate than if using chips. Once melted, take the chocolate mixture off the stove and set aside.

Step 4

Bring 4 large eggs to room temperature. Carefully break each egg open, only setting aside the egg whites.

Step 5

When you have separated all 4 eggs, start whisking or use hand mixer, add the Almond extract and start beating until you get soft white peaks.

Step 6

I split this final step up and add the meringue in 3 batches. Take a spoon and add to the flour and sugar mixture. Take a whisk and gently incorporate. Once combined, do this two more times until all the meringue is combined with the flour and sugar.

Step 7

The batter will be thick and sticky.

Step 8

Using a small cookie scoop, start by rolling the batter into small balls and line a baking sheet that is lined with parchment paper or a silpat mat.

Step 9

Bake them for 18-22 minutes depending on your oven.

Step 10

For my oven, these took 19-20 to be fully cooked.

Step 11

Allow to cool.

Step 12

Once cool, take each cookie and dip them in the chocolate until the entire cookie is covered in chocolate. Line on a sheet of parchment paper or a silpat mat and let the chocolate harden which usually takes about an hour.

Step 13

Cover the cookies in an airtight container and enjoy.