Recipe by Jenny Sanders
This is a traditional Christmas favourite in our household. I make them in conjunction with Eggnog Shorties, which use up the egg yolks and also provide an excellent contrast in flavour and texture. These are not the most beautiful of cookies; they tend to come out mottled by the icing sugar used to roll them out, and to puff somewhat unevenly. So, just close your eyes as you munch. Mmmmmm.....
Top Review by Charishma_Ramchandani
I liked the taste of these cookies and so did my dear mom. These cookies took 22 minutes to bake in my pre-heated oven at 160C. To make them look a little prettier/different, before putting them to bake, I put a little freshly grated coconut on each of them on the top. I guess, you can also roll the cookies in freshly grated coconut to coat them well and then bake them. Toasted coconut is something you do not want to miss! It gives a crunch to these chocolate almond delights. Thank you for sharing the recipe!
- 473.18 ml ground blanched almonds
- 354.88 ml icing sugar
- 59.16 ml cocoa powder
- 12.32 ml ground cinnamon
- 0.59 ml ground cloves
- 85.04 g unsweetened chocolate
- 2.46 ml almond extract
- 2 large egg whites
Directions See How It's Made
- Preheat the oven to 325°F.
- Line a couple of cookie trays with parchment paper.
- In a food processor, process the almonds with the sugar until finely ground.
- Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
- Process in the egg whites and the extract until it blends and forms a mass.
- Remove the dough, let sit for about 5 minutes.
- Roll out on a board sprinkled with icing sugar.
- Cut with cookie cutters and place on the trays.
- Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
- Let cool then peel from the paper.