The recipe comes from The Toronto Star's Advent Cookie Calendar. Here is a link: http://www.thestar.com/living/article/1097718
I followed the recipe for the most part but left out the chilli spice. I doubt that they spice actually makes the cookies "hot" but they were going to be consumed by children so I didn't want to take the risk! As it turns out the cookies are soft and rich like Chocolate brownies and the little Diva throws a fit if she even catches a glance of them and isn't offered at least one bite!! The hubby wasn't the biggest fan of these but the majority of the other family members who tried them (3 of them Gluten intollerant) LOVED them!
I plan to make my Indian Style Tofu tonight so stay tuned for the recipe and pictures tomorrow.
For those of you not wanting to click the cookie link here is the text recipe:
225 g semisweet chocolate, chopped
2 tbsp (30 mL) unsalted butter
1-1/4 cup (310 mL) ground almonds
1 tsp (5 mL) ancho chili powder
1/4 tsp (1 mL) each: ground cinnamon, ground cloves, table salt
2 large eggs
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) icing sugar, sifted
In double boiler or heatproof bowl fitted over a gently simmering pan of water, melt chocolate and butter, stirring until smooth. (I just did mine on low heat in a pot) Remove from heat. Stir in almonds, ancho, cinnamon, cloves and salt.
In large mixing bowl, whisk together eggs, granulated sugar and vanilla until pale and thick, 2 minutes. Fold in chocolate mixture until combined. Cover with plastic wrap. Refrigerate at least 2 hours. (I left mine in the fridge over night and they worked perfectly)
Form dough into 1-inch (2.5-cm) balls. Roll balls in icing sugar. Place on parchment-lined baking sheets 2-inches (5-cm) apart.
Bake on middle rack of preheated 350F (180C) oven until puffed, cracked and dry at edges, 10 to 12 minutes. Cool completely. Store in airtight container up to 1 week.
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