MAKES ABOUT 34 COOKIES
INGREDIENTS2 tbsp. unsalted butter, for greasing
½ tsp. baking powder
1 ¾ cups finely ground, plus 2 tbsp. roughly chopped, almonds
1 ½ cups plus 2 tbsp. flour
1 cup sugar
2 tbsp. chocolate chips
1 tbsp. cocoa powder
1 tbsp. extra-virgin olive oil
½ tsp. kosher salt
½ cup Strega or Galliano liqueur
⅓ cup coffee, at room temperature
INSTRUCTIONS1. Heat oven to 325°. Grease 2 parchment-lined baking sheets with butter and set aside. In a small bowl, whisk together baking powder and 1 tbsp. lukewarm water until dissolved, 20 seconds.
2. Combine ground and chopped almonds, flour, sugar, chocolate chips, cocoa powder, oil, and salt in a large bowl. With a wooden spoon, vigorously stir in the baking powder mixture, liqueur, and coffee to form a wet dough.
3. Divide the dough into 1-oz. portions. Using your hands, roll dough portions into balls and transfer to prepared baking sheets spaced about 1-inch apart. Bake until set, about 30 minutes. Transfer cookies to racks and let cool to firm before serving.