The flavor of these cinnamon-and-spice chocolate cookies improves as they age.
Makes 4 dozen or 24 (2 cookie) servings.
Prep Time: 20 minutes
Cook Time: 10 to 12 minutes per batch
8 ounces blanched almonds or slivered almonds (1 1/2 cups)
1 1/4 cups sugar, divided
1 1/2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection Cloves, Ground
4 ounces unsweetened or semi-sweet baking chocolate, chopped
2 egg whites
1 tablespoon kirsch or water
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.
Fat: 7 g
Carbohydrates: 14 g
Cholesterol: 0 mg
Sodium: 8 mg
Fiber: 2 g
Protein: 3 g