The flavor of these cinnamon-and-spice chocolate cookies improves as they age.
20m
PREP TIME
10m
COOK TIME
131
CALORIES
7
INGREDIENTS
Servings: 4 (2 cookies)
Ingredients
-
8
ounces
(1 1/2 cups)
blanched
almonds
![substitution]( "substitution")
Substitutions available
- slivered almonds
- 1 1/4 cups sugar, divided
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Cloves
-
4
ounces
unsweetened baking chocolate, chopped
![substitution]( "substitution")
Substitutions available
- semi-sweet baking chocolate, chopped
- 2 egg whites
-
1
tablespoon
kirsch
![substitution]( "substitution")
Substitutions available
- water
INSTRUCTIONS
- 1 Preheat oven to 325°F. Line baking sheets with parchment paper; set aside
- 2 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
- 3 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
- 4 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
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