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
- 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.
- 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.
- Add the vanilla and egg and process for 30 seconds, the scrape and process for another 30 seconds.
- Add the chocolate and pulse to blend.
- Finally, add the dry ingredients and pulse until they are fully incorporated. You’ll have a soft, fudgy, very malleable dough.
- Scrape it out onto a piece of plastic wrap and shape it into oblong.
- 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.
- 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.)
- Center a rack in the oven and preheat the oven to 375ºF. Line two baking sheets with parchment or silicone mats.
- 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.)
- 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.
- The cookies can be kept in a tin for about 4 days.