Chocolate Spice Quickies

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These chocolate spice quickie cookies work very well gluten-free.  With the egg and all the chocolate, which I doubled from the original recipe, to give the dough structure, they hold together very nicely, with a slightly sandy texture from the almond bits.  Dorie Greenspan suggests using them for ice cream sandwiches, so with the weather warming up, now is a good time to indulge!

 

Chocolate Spice Quickies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 25-30 cookies

  • 3/4 cup gluten-free flour
  • 1/4 cup blanched almonds (whole, sliced or slivered)
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • Pinch of ground allspice OR cloves
  • Pinch of salt
  • Just under 1/2 cup sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon pure vanilla extract
  • 1 large egg
  • 2 oz bittersweet chocolate, melted and cooled

 

  1. Put the flour, almonds, cocoa, baking powder, spice, and salt in a food processor and pulse, scraping down the sides of the bowl as necessary, until the almonds are finely ground. Turn the ingredients out onto a sheet of wax paper or into a bowl.
  2. Put the sugar and the butter into the processor and whir for a minute, then scrape the bowl and process for another 15 seconds; the butter and sugar should be smoothly blended.
  3. Add the vanilla and egg and process for 30 seconds, the scrape and process for another 30 seconds.
  4. Add the chocolate and pulse to blend.
  5. Finally, add the dry ingredients and pulse until they are fully incorporated. You’ll have a soft, fudgy, very malleable dough.
  6. Scrape it out onto a piece of plastic wrap and shape it into oblong.
  7. Using the plastic wrap, roll the dough into a log 7 to 8 inches long and 1 inch in diameter.  Twisting the ends of the plastic wrap firecracker-style to tighten the roll.
  8. Refrigerate for at least 4 hours.  Because the dough is so malleable, the log will flatten out while chilling.  After about 1 hour, you can re-roll it to make it round.  (The logs can be wrapped airtight and refrigerated for up to 4 days or kept frozen for up to 2 months; slice and bake the frozen logs without defrosting – just add a minute or two to the baking time.)
  9. Center a rack in the oven and preheat the oven to 375ºF. Line two baking sheets with parchment or silicone mats.
  10. Using a thin knife, cut the logs into 1/3-inch-thick rounds and place the rounds on the baking sheets, leaving at 1 inch between rounds.  (The cookies don’t spread much.)
  11. Bake the cookies one sheet at a time for 7 minutes, or until the cookies are slightly puffed and their tops look dry. Transfer the sheet to a rack and wait 1 minute before carefully lifting the still-fragile cookies onto a rack to cool to room temperature.
  12. The cookies can be kept in a tin for about 4 days.
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