These cookies don’t even require an oven, so they’re a snap to make. And they’re delicious, to boot–a great addition to your favorite Christmas cookie recipes.
5 ounces good-quality bittersweet chocolate, chopped
2 cups (about 8 ounces) finely ground blanched almonds or almond meal
¾ cup sugar, plus more for rolling out the dough
3 tablespoons kirsch
2 tablespoons water
Heart cookie cutter (about 2½ inches across the top)
1. Process chocolate in food processor until finely ground. Add almonds and ¾ cup of sugar. Pulse to combine. Add kirsch and water and pulse until dough starts to hold together. If too crumbly, add up to 1 tablespoon more water. Dough should stick together when squeezed.
2. Sprinkle a clean work surface with sugar. Roll out half the dough at a time to about a 1/3rd-inch thickness. (Sprinkle with sugar if rolling pin sticks.) Using cookie cutter, stamp out hearts. Transfer to a rack.
3. Reroll scraps with remaining dough. Let cookies dry on rack overnight to firm up. Store, layered between sheets of wax paper, in airtight container up to 2 weeks or freeze up to 3 months.
Makes about 22 cookies