Spiced-Chocolate-Macaroons
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Spiced Chocolate Macaroons

These cinnamon-and-spice chocolate cookies are the perfect complement to a steaming mug of coffee or hot cocoa during the wintertime.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Makes: 24 servings
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All You Need

  • 1 1/2 cups (375 mL) blanched almonds or slivered almonds
  • 1 1/4 cups (300 mL) granulated sugar, divided
  • 1 1/2 tsps (7 mL) Club House Ground Cinnamon
  • 1/4 tsp (1 mL) Club House Ground Cloves
  • 4 squares unsweeted or semi-sweet baking chocolate (4oz/115g), chopped
  • 2 egg whites
  • 1 tbsp (15 mL) kirsch or water

Instructions

  1. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper; set aside.

  2. Place almonds, 1 cup (250 mL) of the sugar, cinnamon and cloves in food processor; cover. Process just until nuts are finely ground. Add chocolate; cover. Process until chocolate is finely grated, but not melted. Add egg whites and kirsch; cover. Process just until dough clings together.

    Place almonds, 1 cup (250 mL) of the sugar, cinnamon and cloves in food processor; cover. Process just until nuts are finely ground. Add chocolate; cover. Process until chocolate is finely grated, but not melted. Add egg whites and kirsch; cover. Process just until dough clings together.

  3. Place remaining 1/4 cup (50 mL) sugar in small bowl. Shape dough into 1-in (2.5 cm) balls (dough will be sticky). Roll balls in sugar to coat. Place about 2 in (5 cm) apart on prepared baking sheets. Using the bottom of a glass, flatten balls to about 1/4-in (0.5 cm) thickness.

    Place remaining 1/4 cup (50 mL) sugar in small bowl. Shape dough into 1-in (2.5 cm) balls (dough will be sticky). Roll balls in sugar to coat. Place about 2 in (5 cm) apart on prepared baking sheets. Using the bottom of a glass, flatten balls to about 1/4-in (0.5 cm) thickness.

  4. Bake 10 to 12 minutes or until tops are set but centers remain moist. Do not overbake. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

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