Melt Chocolate, add butter a tablespoon at a time, blending after each addition, remove from heat.
2
Whip eggs, sugar, salt and vanilla with electric mixer on high for 2 minutes, until thick and foamy. Fold into the chocolate-butter mixture, then blend in almond flour. Chill for 2 hours, until stiffened.
3
Preheat oven to 325 degrees F. Line a pan with parchment paper. Drop dough by teaspoonful spaced 2 inches apart.
4
Bake until cookies are firm, about 10-13 minutes. Cool completely.
