Total Calories: 86
1 Preheat the oven to 350°F. Grease 2 large baking sheets.
2 In a large bowl, with an electric mixer on medium speed, beat the butter, sugar, and salt until light and fluffy, about 2 minutes. Add the melted chocolate and beat until well blended, scraping the sides of the bowl. Stir in the flour until smooth.
3 Place the nuts in a shallow bowl. Shape the dough into 1-inch balls. Roll the balls in the nuts, pressing lightly so they will adhere. Place the balls about 1 1/2 inches apart on the prepared baking sheets.
4 With the handle end of a wooden spoon, poke a deep hole in each ball of dough, molding the dough around the handle to maintain the round shape. Place about 1/4 teaspoon jam in each cookie. (Do not add more jam, as it may melt and leak out when the cookies bake.)
5 Bake the cookies 18 to 20 minutes, or until the jam is bubbling and the cookies are lightly browned. Have ready 2 wire cooling racks.
6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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