26 January 2012

Cookies: Spiced Chocolate Macaroons

Chop Chocolate So It Will Melt Quickly 
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.

The nut used in this cookie is slivered almonds.

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
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


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.

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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