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The flavor of these cinnamon-and-spice chocolate cookies improves as they age.
8 ounces (1 1/2 cups) blanched almonds
1 1/4 cups sugar, divided
1 1/2 teaspoons McCormick Gourmet™ Cinnamon, Ground Saigon
1/4 teaspoon McCormick Gourmet™ Cloves, Ground
4 ounces unsweetened baking chocolate, chopped
2 egg whites
1 tablespoon kirsch
Preheat oven to 325°F. Line baking sheets with parchment paper; set aside.
Place almonds, 1 cup of the sugar, cinnamon and cloves in food processor; cover. Process just until nuts are finely ground. Add chocolate; cover. Process until chocolate is finely grated, but not melted. Add egg whites and kirsch; cover. Process just until dough clings together.
Place remaining 1/4 cup sugar in small bowl. Shape dough into 1-inch balls (dough will be sticky). Roll balls in sugar to coat. Place about 2 inches apart on prepared baking sheets. Using the bottom of a glass, flatten balls to about 1/4-inch thickness.
Bake 10 to 12 minutes or until tops are set but centers remain moist. Do not overbake. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
(Amount per serving)