Gluten-Free Chocolate Glitter Cookies
These satisfy both special diets and festive expectations.
Servings: 36 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 88 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 13 mg |
| sodium | 10 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 1% |
| folate | 1% |
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6 oz (175 g) bittersweet chocolate, chopped
3 tbsp (50 mL) butter
2 eggs
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) liquid honey
2 cups (500 mL) ground almonds
Pinch salt
1/4 cup (50 mL) coarse sugar
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool to room temperature.
In bowl, beat eggs, granulated sugar and honey until foamy; fold in chocolate. In separate bowl, whisk almonds with sa< fold into chocolate mixture. Cover; refrigerate until firm, 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Roll dough by rounded 1 tbsp (15 mL) into balls; roll each in coarse sugar. Place, 2 inches (5 cm) apart, on prepared pans. Freeze until firm, 15 minutes. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until bottoms are darkened, 16 minutes. Let cool for 5 minutes. Transfer to racks; let cool.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool to room temperature.
In bowl, beat eggs, granulated sugar and honey until foamy; fold in chocolate. In separate bowl, whisk almonds with sa< fold into chocolate mixture. Cover; refrigerate until firm, 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Roll dough by rounded 1 tbsp (15 mL) into balls; roll each in coarse sugar. Place, 2 inches (5 cm) apart, on prepared pans. Freeze until firm, 15 minutes. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until bottoms are darkened, 16 minutes. Let cool for 5 minutes. Transfer to racks; let cool.
Additional Information
- Tip: Unless otherwise noted, cookies can be stored between waxed paper in airtight container for up to 5 days or frozen for up to 1 month.
Source
Holiday Celebrations: 2007
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