Spiced Almond Chocolate Crinkles Recipes

SPICY ALMONDS

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

SPICED ALMOND-CHOCOLATE CRINKLES

Steps:

• In 3-quart saucepan, melt butter and chocolate over low heat, stirring constantly, until smooth. Remove from heat. Cool slightly, about 5 minutes.
• With spoon, beat eggs into chocolate mixture until well blended. Beat in remaining ingredients except powdered sugar until well blended. Cover dough with plastic wrap; refrigerate at least 1 hour for easier handling.
• Heat oven to 300°F. Spray cookie sheets with cooking spray. Place powdered sugar in small bowl. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily. Place balls 2 inches apart on cookie sheets.
• Bake 13 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.

SPICED ALMOND-CHOCOLATE CRINKLES

Steps:

• In 3-quart saucepan, melt butter and chocolate over low heat, stirring constantly, until smooth. Remove from heat. Cool slightly, about 5 minutes.
• With spoon, beat eggs into chocolate mixture until well blended. Beat in remaining ingredients except powdered sugar until well blended. Cover dough with plastic wrap; refrigerate at least 1 hour for easier handling.
• Heat oven to 300°F. Spray cookie sheets with cooking spray. Place powdered sugar in small bowl. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily. On cookie sheets, place balls 2 inches apart.
• Bake 13 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a double boiler, melt chocolate on medium to medium-low heat.Let cool slightly. Set aside.
• Grind almonds in a food processor: until fine crumbs.
• Add flour, baking powder and salt to ground almonds and pulse until mixed.
• Using a stand mixer with a paddle attachment, mix together butter and brown sugar until light and fluffy.
• Add eggs and vanilla extract, mix until well combined.
• Mix in melted chocolate.
• Add in almond-flour mixture and slowly mix until combined.
• Cover and chill for 1 hour.
• Preheat oven to 350ºF.
• Shape dough into 1-inch balls.
• In a small plate, place 1 cup granulated sugar. On a separate plate, place powdered sugar.
• Roll dough balls in the granulated sugar, then roll again with confectioner's sugar.
• Place dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing 1-inch apart.
• Bake for 8 minutes then rotate the sheet. Bake for an additional 7-10 minutes, or until surface cracks.
• Let cookies cool on baking sheet for 2 minutes.
• Transfer cookies to cooling rack to completely cool.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.