Gluten-Free Chocolate Glitter Cookies
154 people added this to their Recipe Box
This recipe makes 36 servings
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 |
These satisfy both special diets and festive expectations.
Ingredients
- 6 oz bittersweet chocolate, chopped
- 3 tbsp butter
- 2 eggs
- 1/4 cup granulated sugar
- 1/4 cup liquid honey
- 2 cups ground almonds
- 1 pinch salt
- 1/4 cup 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 salt ; 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 salt ; 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
- Keywords : Dessert; Gluten-free; Chocolate; Honey; Almonds; Bake; Make-Ahead; Christmas;
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