Prep 30 mins
Cook 20 mins
A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper. Recipe is from my blog snappygourmet.com"
- 1 cup unsalted butter, softened
- 1 2⁄3 cups powdered sugar, divided
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 6 tablespoons unsweetened dark cocoa powder, divided
- 1 tablespoon cinnamon, divided
- 1⁄2 teaspoon ground ancho chili pepper
- 1⁄8 teaspoon salt
- 2⁄3 cup toasted almond, finely chopped
- 1⁄3 cup dark chocolate, finely chopped
- Preheat oven to 325 degrees F.
- In a large mixing bowl, beat together butter and 2/3 cup powdered sugar with electric mixer on medium speed until well combined. Beat in vanilla.
- In a separate small mixing bowl, mix together flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt until well combined. Beat into butter/sugar mixture. Stir in almonds and chocolate until well combined and dough forms.
- In a large shallow bowl, whisk together remaining 1 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined. Set aside.
- Form dough into 1 tablespoon balls. Place cookies on ungreased cookie sheets (or silpats or parchment paper). Bake cookies at 325 degrees F for about 15-20 minutes or until lightly browned on the bottom being careful not to overbake. Cookies will harden as they cool. Cool cookies about 1-2 minutes then roll in sugar mixture while still warm. Cool completely on wire rack then roll cookies in sugar mixture again.
Made these for my husband's office cinco de mayo lunch. They were a big hit. I am not a fan of spicy food, but I thought the combination of chocolate and spice were actually quite nice. You won't want to eat a bunch of these like you would with a non-spicy cookie, but they're an interesting treat and worth a try if you find the recipe intriguing. I made them exactly as posted.