Recipe for Almond and Chocolate Ghoribas

Melt the chocolate and butter in a saucepan over very low heat.

Meanwhile, beat the eggs and sugar together until they are well frothy. Add the vanilla and bitter almond.

Add the slightly cooled chocolate to the sugar/egg mixture gradually.

Finally, add the sifted flour, almond powder, salt, and baking powder.

Let the dough rest in the refrigerator for at least 2 hours.

Preheat the oven to 180°C.

Form balls with about a tablespoon of dough. Roll these balls in powdered sugar before placing them on the baking sheet. Slightly flatten them with the palm of your hand.

To finish, bake for 13 minutes, then let them rest for at least a quarter of an hour before touching them. They are ready! They can be stored for 2 weeks in an airtight container.