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French Chocolate Balls

Hannah Keim's cookie exchange recipe

Ingredients

  • 2 eggs
  • 1/2 c + 3 T sugar
  • 4 oz. unsweetened chocolate, grated
  • 1/2 t cinnamon
  • 1 t vanilla
  • 5 T + 1 t flour
  • 2 C plus 6 T almonds, finely ground
  • 1 c powdered sugar, sifted

Directions

  1. Beat eggs together with sugar until light and fluffy. Add all remaining ingredients and beat well. Pat dough int a ball and chill one hour. Spoon out dough and make into small balls, one inch in diameter or smaller. Roll each ball in the powdered sugar. Allow to dry several hours at room temperature on a greased baking sheet Bake 475 degrees for 4 minutes, or until they've formed a light crust. Allow to cool 10 minutes in the pan; then remove to cooling rack. Makes about 4 dozen.