250g8oz + 2 tablespoons coarse almond paste or grind 125g//1/2 cup of blanched almonds and 125g (1/2 cup) of fine sugar
1tsplemon zest
1small egg
200g8oz 80% dark chocolate (Valrhona or some other premium brand), melted
Instructions
Mix everything except the chocolate together until you have a soft paste.
Wet your hands with cold water, and roll the paste into log. It will still be very sticky and a bit hard to manage. You could roll them in a little kosher for Pesach icing sugar or put the dough in plastic wrap and roll it into a log and place into the refrigerator for 10 minutes to firm up a little.
With a sharp knife (wipe it between cuts) cut the dough into 20 rounds about 1/2 inch or 1cm thick. Place them cut side down on a baking sheet lined with baking parchment or a silpat liner.
Let them dry out for about 2 hours. I put them in a cold oven, with the fan on, for one hour, which worked excellently!
Then, preheat the oven to 200 C / 375 F. When the oven is hot, bake the cookies for 8-10 minutes. Check that they don't brown too much. Remove them from the sheet, let them cool.
After they have cooled, dip them in the melted chocolate. You can either cover the entire cookie or just one side.
They will dry out a bit more as they cool, but they should still be slightly chewy. They are best served the same day or the following day.