A relatively healthy holiday cookie.
2 cups finely ground almonds
6 oz bittersweet fair-trade chocolate
3 Tbsp butter or non-dairy margarine
½ cup unpasteurized honey
Fair-trade cocoa for rolling
Melt chocolate with butter in a double boiler, stirring occasionally. Allow to cool. In a large mixing bowl, beat eggs with honey until frothy. Fold in ground almonds until smooth. Fold in chocolate gradually. Refrigerate for 1 hour. Roll into Tbsp sized balls, dust with cocoa. Place on parchment paper lined cookie sheet, and freeze for 15 minutes. Bake at 345F for 8 mins on top rack, and then move to bottom rack for 8 additional minutes. Remove from oven and cool on sheet for 5 minutes then remove to cooling rack. Enjoy!