Active Prep Time: 30 Minutes
Total Time: 2 Hours
Yield: 24 Cookies

Ingredients

Equipment

• Medium sacepan
• Medium mixing bowl
• Food processor
• Blender (optional)
• Chinois, or other fine-mesh strainer
• Stand mixer with whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or Silpat
• Spoon
• Cooling rack

Baking

• Prepare the coulis:
  • Combine water, granulated sugar, brandy, and raspberries in the medium saucepan.
  • Bring to a boil over medium-high heat.
  • Reduce to a simmer and reduce, about 10 minutes.[1]
  • Remove from heat and let cool.
  • Place in blender or food processor and mix until smooth.[2]
  • Pass through the chinois, discarding any solids.
  • Set aside for immediate use, or refrigerate for up to several days in airtight container
• Toast the almonds:
  • Preheat the oven to 350ºF.
  • Evenly spread the almonds on a parchment paper-lined baking pan.
  • Bake for 12 minutes and set almonds aside to cool
• Prepare the chocolate sauce:
  • Finely chop the bittersweet chocolate.
  • Bring approx. 2 inches tap water to a boil in the medium saucepan.
  • Combine chocolate, butter, and coffee in the medium mixing bowl.
  • Take the saucepan off of the heat and place the mixing bowl on top.
  • Stir occasionally with spatula until mixture is smooth.
  • Take off heat and let cool slightly
• Prepare the sponge:
  • Add granulated sugar and eggs to the bowl of the stand mixer.
  • Beat on high speed until mixture is very light in color and thickens, 5—6 minutes.
  • Pour chocolate sauce into mixture and continue beating until incorporated, approx 1 minute
• Prepare the dough:
  • Place the flour, almonds, baking powder, cinnamon, and chili powder into the food processor.
  • Process until almonds are finely chopped, 60—90 seconds
• Finish the dough:
  • Add the dough to the sponge mixture in the bowl of the stand mixer.
  • Beat on low speed, just until dough and sponge are combined.
  • Cover bowl with plastic wrap and refrigerate until firm, 1—2 hours
• Bake the cookies:
  • Preheat the oven to 325ºF.
  • Line the baking sheets with parchment paper or Silpats.
  • Place granulated sugar into one bowl, and confectioners' sugar into a second.
  • Scoop dough into about 1 tbsp-sized balls.[3]
  • Roll the dough ball in granulated sugar, coating lightly.
  • Roll dough ball in confectioners' sugar, coating thoroughly.
  • Place coated dough balls onto baking sheet, spacing about 1 inch apart all directions.
  • Bake approx. 12 minutes, until puffed and cracked.[4]
  • Transfer to cooling rack and let cool completely.
  • Eat immediately with coulis, or store in airtight container up to 4 days

Notes

[1] — Optionally, stir in 1 tbsp corn starch for a thicker sauce.
[2] — If you are not using a chinois, be sure to not over-puree the mixture. The longer you puree for, the more likely that raspberry seeds will split into smaller pieces that can slip through your strainer and result in a gritty coulis. To prevent this, use a finer mesh strainer or blend the mixture for less time.
[3] — If you use a scant tablespoon, you'll approximately double the yield. Use your judgment here — I prefer slightly larger cookies! 😄
[4] — Err on the side of under-baking here. If you let them go over, they become unpleasantly dry pretty quickly.