Chocolate Spice Cookies

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Chocolate Spice Cookies

 

1 1/3 Cups Whole Blanched Almonds

4 Cups All-purpose Flour

8 Tablespoons Unsalted Butter (About 1 Stick)

2 Ounces Unsweetened Chocolate

1 1/2 Cups Sugar

1 Cup Milk

1 Teaspoon Ground Cloves

1 Teaspoon Cinnamon

1 1/2 Teaspoons Baking Soda

1/2 Teaspoon Salt

1 Teaspoon Vanilla

1 Large Egg

 

 

Glaze:

1 Cup Sugar

3/4 Cup Water

6 Ounces Unsweetened Chocolate

1 Cup Powdered Sugar

 

Preheat the oven to 350 Degrees F. Toast the almonds by placing them on a baking

sheet and baking them in the oven until lightly browned, about 12 minutes.

Remove and cool. Place 1 cup of the almonds in a food processor or blender and

grind finely. Finely chop the remaining 1/3 cup of almonds.

 

In a small saucepan, heat the milk, butter and chocolate, and cook until

completely melted over medium low heat. Remove from the heat and beat in the

sugar. Cool to room temperature, and then add the egg, spices, and vanilla,

mixing well. Add the flour and ground almonds and stir just until mixed.

 

Grease two baking sheets, and then roll a small amount of dough into 1 inch

balls and place these 1 1/2 inches apart on the baking sheets. Once you have

used up all of the dough, bake the cookies for 15 to 18 minutes or until puffed

and set. Cool on wire racks.

 

Place the sugar and water in a saucepan and bring to a boil over medium heat.

Remove from the heat and add the chocolate, stirring until it has completely

melted. Using a wire whisk, begin to add the powdered sugar until you have a

glaze the texture of egg whites. Brush the chocolate glaze over each cookie, and

then sprinkle with the chopped almonds. Let sit on wire racks until the glaze

has set. Store in airtight containers.

 

tamaras_sweet_treats/

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