Holiday chocolate crackle cookies

An easy holiday dark chocolate cookie that looks as good as it tastes.

250g

dark chocolate

45g

butter

eggs

vanilla

fine sea salt

75g

granulated sugar

90g

sifted almond flour/ground blanched almond

In a double boiler, melt butter with chocolate.
Meanwhile, on a stand mixer or with a hand mixer with a whisk attachment, mix eggs and sugar until it becomes light, much lighter yellow in colour, and frothy (the ribbon stage).
Add vanilla and salt and continue to mix.
Once chocolate and butter has melted, lightly fold in a scoop of light sugar/ egg mixture into chocolate and then fold and incorporate that chocolate mix into the rest of the eggs.
Once almost completely together (only a few traces of light yellow colour) add and fold in the almonds and fold from the bottom of the bowl and scraping the sides down to bring everything together.
Scrape down the sides of the bowl or transfer to a smaller bowl, wrap with plastic wrap and refrigerate for 4-6 hours or overnight.
Once completely hardened, scoop out batter and drop into granulated sugar and roll to coat. Then drop sugared batter into icing sugar then into baking sheet. Place cookies at least two inches apart, as the cookies will spread.
Bake in a preheated 350°F oven for 10-15 minutes, turning and rotating pans in the oven half way. Cookies are baked when they have spread, flattened out and un-sugared cracks no longer look wet. They may brown at the edges, but only slightly. Cool and enjoy!