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    You are in: Home / Recipes / Gluten Free Chocolate Espresso Snowcaps Recipe
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    Gluten Free Chocolate Espresso Snowcaps

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    50 mins

    30 mins

    zepharum's Note:

    I saw a lovely wheat containing version of this recipe and wanted to reproduce them. That recipe was a little complicated to convert, so instead I changed Gluten Free Gingersnap Cookies with excellent results!

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, combine melted chocolate and instant coffee. Stir until coffee is dissolved.
    2. 2
      In medium bowl, cream butter, sugar, chocolate-sugar mixture and the eggs.
    3. 3
      In large bowl combine dry ingredients. Stir into butter mixture.
    4. 4
      Refrigerate for several hours.
    5. 5
      Preheat oven to 350 degrees.
    6. 6
      Scoop out dough, and shape into 1/2 inch balls.
    7. 7
      Roll into icing sugar. Set aside and roll in icing sugar again. (Be sure to do it twice or all the sugar will just melt into the cookie when you bake them).
    8. 8
      Arrange at least 3 inches apart on a baking sheet. (They spread while baking.).
    9. 9
      Bake for 10 minutes. Cool on wire racks.

    Ratings & Reviews:

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    Nutritional Facts for Gluten Free Chocolate Espresso Snowcaps

    Serving Size: 1 (872 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 138.1
     
    Calories from Fat 58
    42%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.3 g
    6%
    Cholesterol 9.2 mg
    3%
    Sodium 177.6 mg
    7%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 9.3 g
    37%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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