1/4cupsugar for rolling cookiesfine or coarse sugar
In a microwave-safe bowl, combine the chocolate and butter. Heat in one minute increments until melted and smooth
Add the vanilla and orange extracts to chocolate
In a separate bowl, use an electric mixture to beat the sugar and eggs until the sugar is dissolved and the mixture thickens into smooth ribbons that fall from the beater. This should take no more than 10 minutes.
In another bowl, whisk together ground almonds and cocoa powder
Add the melted chocolate, ground almond mixture to the eggs and sugar. Fold together with a rubber spatula until everything is combined.
Cover and refrigerate for at least 3 hours (or overnight)
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Pour rolling sugar into a small bowl. Scoop out tablespoons of the dough and roll into 1-inch balls. Roll the balls in the sugar and arrange on the baking sheet 1-inch apart.