Chocolate-Almond Cookies
(Strazzate)
Ingredients:
2 tbsp unsalted butter, for greasing
1/2 tsp baking powder
1 and 3/4 cups finely ground, plus 2 tbsp roughly chopped, almonds
1 and 1/2 cups plus 2 tbsp flour
1 cup sugar
2 tbsp chocolate chips
1 tbsp cocoa powder
1 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/2 cup Strega or Galliano liqueur
1/3 cup coffee, at room temperature
Directions:
Heat oven to 325°F.
Grease 2 parchment-lined baking sheets with butter and set aside.
In a small bowl, whisk together baking powder and 1 tbsp lukewarm water until dissolved, about 20-30 seconds.
Combine ground and chopped almonds, flour, sugar, chocolate chips, cocoa powder, olive oil, and salt in a large bowl.
With a wooden spoon, vigorously stir in the baking powder mixture, liqueur, and coffee to form a wet dough.
Divide the dough into 1-oz portions.
Using your hands, roll dough portions into balls and transfer to prepared baking sheets spaced about 1-inch apart.
Bake until set, about 30 minutes.
Transfer cookies to racks and let cool to firm before serving. Makes about 34 cookies.