Ingredients: |
Ingredients: 6 oz. 70% bittersweet chocolate, chopped
3 tbsp. unsalted butter
1 tbsp. Kahlua
2 eggs
⅓ cup sugar, plus ¼ cup
½ cup whole almonds, toasted and cooled completely
¾ cup flour
½ tsp. baking powder
¾ tsp. cinnamon
½ tsp. chili powder
1 cup confectioner’s sugar
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Directions: |
Directions:Melt the chocolate, butter, and Kahlua together in a small bowl. Stir until the mixture becomes completely smooth. Set aside to cool slightly.
Whip the eggs and ⅓ cup sugar in a mixer bowl for 5–6 minutes, until thick and creamy. Stir in the chocolate mixture and whip for 1 minute more.
Meanwhile, combine the nuts, flour, baking powder, cinnamon, and chili powder in a food processor. Pulse or process until the nuts are very finely, evenly ground.
Stir the nut-flour mixture into the chocolate batter. Scrape the sides of the bowl to ensure that everything is completely combined.
Cover the bowl with plastic wrap and refrigerate for 1 hour, or until the dough is very stiff and cold.
When ready to bake, preheat the oven to 325°. Fill two small bowls, one with the remaining ¼ cup granulated sugar, and the other with unsifted confectioner’s sugar.
Scoop the cookies into approximately 1″ balls and set them onto a parchment paper–covered cookie sheet. Roll each cookie first in granulated sugar, then in confectioner’s sugar. Try to get the confectioner’s sugar coating rather thick, so the sweetness of the sugar will offset the spiciness of the chili powder in the cookie dough.
Bake the cookies for 12–14 minutes, until puffed and crackly looking. The cookies should retain their shape when picked up. Transfer to a wire rack to cool. |
This recipe for Mexican Hot Chocolate Crackle Cookies is from