Sunday, 22 December 2013

Spiced chocolate and almond snow flake cookies

Those cookies are so delicious, chewy in the middle, crisp on top and so chocolatey… something between a brownie and chocolate macaroon- which must taste good! It is a gluten-free recipe (if you use gluten-free chocolate) but it is so good I recommend you make some now, in time for Christmas!

You can use ground hazelnuts instead of almonds and swap amaretto for dark rum if you prefer.

Ingredients (makes about 40 cookies, depending on how big your cookies cutter is):

For the cookies:
  • 100g dark chocolate (gluten-free for gluten free recipe)
  • 250g ground almonds (or hazelnuts)
  • 230g icing sugar
  • 1 tsp cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp mixed spice
  • 2 egg whites
  • pinch of salt
  • 1 tbsp Amaretto (or rum if using hazelnuts)
  • 1 tsp vanilla paste or extract

  • 1 egg white 
  • 3/4- 1 cup icing sugar

Melt the chocolate over a bain marie and set aside.  In a large bowl whisk the egg whites with a pinch of salt until stiff (like for a meringue), then add all dry ingredients and mix until well combined.  Add melted chocolate, vanilla and amaretto and stir.

Wrap the dough in foil and leave to chill in the fridge for about 1 hour.  Roll out the dough to 1 cm thick, you can dust the surface with icing sugar to stop the dough from sticking, cut out snow flakes. 

Place on a lined baking sheet and leave to dry out for 10-12 hours.  Brush cookies with an egg white  (save the remaining egg white for the icing) and bake in a pre-heated oven at 200C for about 10 minutes, the cookies will be still soft, especially in the middle, and will just start to crackle and brown on top.  Take out the oven and leave to cool a little, then transfer to a wire rack to cool completely.

To make the icing mix 1/2 cup of icing sugar with the remaining egg white, add enough sugar to make the icing thick and stable. Decorate the cookies.


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