Recipe and video by Chef Greta or find her on
Instagram @lucolettetaste

8 oz chopped Bittersweet Chocolate – I use Tcho
3 Tablespoons Unsalted Butter cubed
2 eggs
1 Tablespoon Honey
⅓ cup Dark Brown Sugar – I use Dark Muscovado Sugar
¾ cup ground Almonds
1 Tablespoon Cake Flour
1/2 teaspoon Baking Powder
2 teaspoons Coaoa Powder
1/4 teaspoon Kosher Sea Salt
1/4 cup of your favorite flavor of Kelly’s Jelly, sweet or spicy
1/2 teaspoon Corn Starch
1/4 cup granulated sugar
Powdered Sugar for garnishing

Melt chocolate over very low heat or on top of a double boiler, over simmering water.

Remove from heat once melted and stir in butter until butter is melted and mixture is smooth. Set aside and move to the next step.

Beat eggs in a stand mixer on high speed.

Gradually adding the dark brown sugar and honey until.

Allow mixture to continue to mix for approximately 10 minutes. It will become airy and sugar and honey will be fully incorporated.

While the eggs, sugar and honey are whipping, whisk together in a bowl: almonds, cake flour, baking powder, cocoa powder and salt.

Once the egg mixture completes its whip time, gently fold in the chocolate-butter mixture.

Followed by folding in the almond mixture.

Cover and refrigerate for two hours or up to overnight.

Ahead of prepping the dough for baking, in a small bowl mix jam and cornstarch.

To form cookies for baking:

divided dough into 20 3/4″-1″rough dough balls.

Flatten ball into a dough disk (I do this with cupcake liners to make it less messy).

Add a heaping 1/2 teaspoon of jam/cornstarch mixture to the dough disc (I do this by putting jam mixture into a piping bag, but you can also just spoon the mixture onto the dough disk).

Gather up dough disc around the jam filling into a ball.

Roll dough ball in granulated sugar.

Place dough ball on a sheet pan (one that will fit in your freezer).

Once dough balls have been processed, freeze for at least 20 minutes before baking (or store in the freezer for future baking).

Pre-heat oven to 325 degrees.

Place frozen dough balls on a baking parchment lined cookie sheet well spaced and bake for 14-16 minutes. Cookies will be slightly cracked when done baking.

Allow cookies to cool on cookie sheet for a couple minutes before transferring to a cooling rack.

Once cooled, dust with powdered sugar.

Recipe makes 20 cookies

September 12, 2020 — Kelly Calabria