These delicious little bites were waiting for Hayley, Sloan, Stella and I when we arrived at big sister Meghan’s house – you can’t have just one! She made them as peppermint, and they are fabulous. Gluten free too!
8 oz semi sweet chocolate, chopped
2 tbsp butter
1 1/4 cup ground almonds
1/4 tsp salt
2 large eggs (room temperature)
1/2 cup white sugar
1 tsp ancho chile powder
1/2 tsp cinnamon
Sifted icing sugar to roll cookies
In a heatproof bowl (over pan of gently simmering water) melt chocolate and butter, stirring until smooth. Remove from heat. Stir in almonds and salt.
in a mixing bowl, whisk eggs and sugar until pale and thickened, about 2 minutes. Add in chocolate mixture and spices. Fold until well blended. Cover and put in the fridge until very firm – about 3 hours.
Preheat oven to 350. Line 2 baking sheets with parchment paper. Form dough into 1 1/4″ balls. Roll balls in icing sugar.
Place 2″ apart on trays. Bake until puffed, starting to crack on top and the edges are firm – about 12 minutes.
So easy to switch these up and make them into Peppermint Caps – substitute the chile powder and cinnamon for 1 tsp peppermint extract.