Chocolate Huzarski Krapki AKA Chocolate and Nuts Butter Cookies

My mom makes these wonderful cookies that she finishes with a dot of apricot jam. I look forward to them every time I visit. At the last visit I asked for the name, and a simple search led me to a recipe. Sadly, I was not capable of following the recipe, which tends to be the case with me. My usual ridiculous ability to focus turns into ADD when I am to follow a recipe. Oh well, the cookies turned out amazing and now it is time to record the recipe. Not to be followed the next time, of course.

Ingredients:

• 180g millet flour. All purpose flour works well, too.
• 70g sugar
• a pinch of salt
• 1/2 tsp vanilla extract
• rind of one lemon, grated
• 2 eggs, separated. Very lightly whip the egg whites, just enough to break them down.
• 80g to 100g softened unsalted butter. The original recipe calls for 140g, that seems too much.
• 100g chopped pecans
• 50g grated semi-sweet chocolate
• 100g chopped almonds

Procedure:

• Preheat oven to 350F
• Cover a baking sheet with parchment paper.
• In a mixer at a low speed mix flour, sugar, salt, and lemon rind.
• Mix in egg yolks and butter.
• Mix in pecans and chocolate, just enough that the mixture holds together.
• From the mix, make 1'' balls. Dip each ball into egg whites, then roll in almonds. Place each ball on the baking sheet and flatten it a bit.
• The mixture should yield about 20 cookies.
• Bake at 350F for about 20 minutes, until cookies are firm but not dried out.
• Cool on a rack. Enjoy!

Update June 1, 2020

I finally tried this recipe with millet flour and it worked fabulously well. In the process I also reduced the amount of butter by quite a bit, and the cookies were still amazing.