Chili-Cinnamon Cookies

Recipe by Thorsten
READY IN: 1hr 40mins
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you are using dried chili crunch them as fine as possible and measure then 1/2 teaspoon.
  • In the bowl of your food processor add the first six ingredients.
  • Heat a pan over medium high heat and roast the grounded almonds until golden. Immediately remove from heat and add to the other ingredients.
  • Cut butter into pieces and add to flour mixture. Add egg yolk.
  • Mix in your food processor until dough is formed. Take dough out of the bowl, knead once or twice and then form a roll (this will make it easier to divide dough later).
  • Wrap dough roll into cling film a put it into fridge for 30 minutes. Line out baking tray(s) with parchment paper.
  • Take dough out of the fridge and cut roll into 10 slices. Cut each slice into 4 pieces. You should now have 40 little dough pieces.
  • Roll each pice into a roll of about 3 to 4 inches in lenght. The middle of each roll should be a bit thicker and let the roll taper off towards the ends. Put the rolls onto the baking tray forming a "C" (half-moon shape).
  • Put the baking tray(s) in a cold place for about 30 to 60 minutes.
  • Meanwhile preheat oven (390 F, 200 C).
  • Bake the cookies for 10 minutes. Let them cool completely on a cooling rack. Dust them with (unsweetened) cacao powder.
  • NOTE: cooking time is given for one baking tray. Time to make includes 60 minutes for cooling the dough.
  • NOTE: I put the cookies on the baking tray into the fridge for 30 minutes. It is important to keep the formed cookies for 30 minutes in a cold place. The butter in the cookies has to be cooled completely.
  • NOTE: these cookies are very spicy. If you don't like them spicy reduce the amount of cayenne pepper / dried chili pepper.
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