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Flourless Spiced Chocolate Macaroons PDF Print E-mail
(0 votes, average 0 out of 5)
Monday, 24 November 2008 12:41

Printable Recipe



Prep Time: 20 minutes

Cook Time: 10 to 12 minutes per batch

Ingredients:

8 ounces  (1 1/2 cups)  blanched almonds or slivered almonds
1 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
4 ounces unsweetened or semisweet chocolate, chopped (I used chocolate chips)
2 egg whites
1 tablespoon kirsch or water (I found the recipe did not need this extra liquid)
1/4 cup sugar


Directions:
1.  Preheat oven to 325°F.  Line a baking sheet with parchment paper; set aside.
2.  In a food processor bowl fitted with a metal blade, combine almonds, 1 cup sugar, cinnamon and cloves.  Cover and process just until nuts are finely ground.  Add chocolate.  Cover and process until chocolate is finely grated, but not melted.  Add egg whites and kirsch.  Cover and process just until dough clings together.

3.  Place 1/4 cup sugar in a small bowl.  Shape the dough into 1-inch balls (dough will be sticky).  Roll balls in sugar to coat.  Place about 2 inches apart on prepared baking sheet.  Using the bottom of a glass, flatten balls to about 1/4-inch thickness.

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


Nutrition Information Per Serving:
Calories: 131   Sodium: 8 mg
Fat: 7 g Carbohydrates: 14 g
Cholesterol: 0 mg Fiber: 2 g
Protein: 3 g  

Makes about 48  2" cookies 


Recipe courtesy of McCormick - reprinted with permission


This recipe linked to

The Gluten Free Homemaker


 







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