These delicate dark chocolate balls are topped with a rich dark chocolate glaze. They make a wonderful post-dinner coffee accompaniment.
This recipe is awesome! I tried to make these early last week, but I misread the recipe and used too much butter, so I couldn't make them into balls. But then I made these for my boyfriend this last weekend and they turned out perfect. I had to refridgerate the batter for a little while because pouring hot, melted chocolate into dry indgrediants, of course, left it sticky and warm. When properly cooled, the icing won't smear around and you can put them in a lunchbox or even a ziplock bag. - 03 Dec 2002 (Review from Allrecipes USA and Canada)
Ohmigosh! I was recently at a dessert party, and had something similar to these, and came looking on Allrecipes for a recipe for the cookie. Bingo! I found it. These are sooooooo good! I made the first batch as written, then made a second batch in the same bowl--didn't rinse it or anything--and made a second batch, only using mint extract in place of the almond, and vanilla in the glaze. This was because I had a real "mint tooth" going on. (Although I'm not sure if they are still Austrian ) I also replaced the nuts with mini chocolate chips in the second batch. They are sooooo good, too! The glaze seems to stay prettiest if it stays warm. Mine got a bit grainy. Thanks for a keeper! - 18 Jun 2007 (Review from Allrecipes USA and Canada)
I made these cookie last night they were ok. - 24 Jan 2011 (Review from Allrecipes USA and Canada)