From Denny: Do you like spice cookies but crave the addition of chocolate? This cinnamon and chocolate pairing also happens to improve as the cookie ages. What could be better than that? A stale cookie that tastes great! :)
The cookie also contains the background dark note from a hint of cloves like I like to use in my morning stovetop cooked oatmeal. There is nothing like the pairing of cinnamon and cloves to add richness to a dish whether sweet or savory.
Spiced Chocolate Macaroons
From: McCormick
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.
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.
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.
per serving
Calories: 131
Fat: 7 g
Carbohydrates: 14 g
Cholesterol: 0 mg
Sodium: 8 mg
Fiber: 2 g
Protein: 3 g
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