Prepare two cookie sheets by putting either a silicone sheet or a sheet of parchment paper.
Place the almonds in the food processor.
Reduce to powder.
Add all the other ingredients except the dark chocolate.
Stir until crumbly and sticky.
Add a little water if needed.
Form into 24 balls. Roll well between the hands so that they are held.
Arrange on the sheets.
Crush the balls with a slightly wet fork.
Put the cookies in the fridge for at least 4 hours. (Or in the freezer for 45 minutes if you’re in a hurry 🙂).
Melt the chocolate.
When the cookies are firm, dip the bottom of each cookie in the chocolate and return to the baking sheet.
Put back 30 minutes in the fridge for the chocolate to solidify under the cookies.
ENJOY !
