I can’t say these are the easiest – you do need to roll them out and cut them into shapes with a cookie cutter. But with minimal ingredients these are still really simple and once again prove that it doesn’t always have to take a lot of work to make something taste really good.
Ingredients
- 2 oz. bittersweet chocolate
- 1 ¾ oz. semisweet chocolate
- 1 cup ground almonds
- 1 cup ground hazelnuts
- 1 cup dark brown sugar
- 1 egg
Directions
Melt the chocolate. You can do this in a microwave-safe bowl or in a double boiler with the bowl over a pan of hot water. Either way, watch your progress on this – honestly I’m AWFUL at melting chocolate and this is definitely the hardest thing for me.Anyway, after you’ve melted your chocolate, in a separate bowl, whisk together the almonds, hazelnuts and brown sugar until everything is evenly distributed. Add in the melted chocolate and the egg and mix until you have a nice dough.
Refrigerate the dough for about a half hour to make it a little easier to work with. Then, take it out and roll it out over a floured surface, maybe an eighth of an inch thick.
Get your favorite cookie cutters and cut out cookies, placing them on cookie sheets lined with parchment paper. These won’t spread much so you can put them pretty close together.
Re-roll the remaining dough to get as many cookies out of this as possible!
Bake at 350 for about 10 minutes, or until they start getting a little firm.
Take them out of the oven and let them cool on the pan for 5-10 minutes and then transfer them to a wire rack to cool completely.
Makes about 18 cookies, depending on the size of your cookie cutter.
Ugly Desserts 