Spiced Almond Chocolate Crinkles Recipes

SPICED CHOCOLATE COVERED ALMONDS

Steps:

• Preheat oven to 325F degrees.
• Arrange almonds in a baking sheet and roast for about 10-15 minutes, or until a nutty aroma wafts out of the oven.
• In a saucepan, combine the brown sugar, water, cinnamon, ground cloves and salt and cook, over medium heat, until the sugar melts and the mixture thickens slightly. Add the warm almonds and mix well until all the almonds are coated with the sugar mixture.
• Spread the spiced almonds in a baking sheet lined with parchment paper and bring to the fridge to cool for 20 minutes.
• While the almonds are cooling, melt the chocolate using a double boiler or in 30 seconds increments in the microwave (stirring after each time).
• Remove the almonds from the fridge and break apart any clumps. Dip each almond in the melted chocolate and place them in the parchment paper lined baking sheet. If you, like me, are not as patient, you can place all the almonds in a bowl and add the melted chocolate, stirring so all the almonds are coated. They won't look as perfect, but they will taste just as good!
• Place the chocolate covered almonds in the fridge to cool, for at least 30 minutes.
• Once they are set, transfer to an airtight container (or cute glass containers for gifting) and store in the refrigerator until ready to eat.

SPICED ALMOND-CHOCOLATE CRINKLES

Steps:

• In 3-quart saucepan, melt butter and chocolate over low heat, stirring constantly, until smooth. Remove from heat. Cool slightly, about 5 minutes.
• With spoon, beat eggs into chocolate mixture until well blended. Beat in remaining ingredients except powdered sugar until well blended. Cover dough with plastic wrap; refrigerate at least 1 hour for easier handling.
• Heat oven to 300°F. Spray cookie sheets with cooking spray. Place powdered sugar in small bowl. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily. Place balls 2 inches apart on cookie sheets.
• Bake 13 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.

SPICED ALMOND-CHOCOLATE CRINKLES

Steps:

• In 3-quart saucepan, melt butter and chocolate over low heat, stirring constantly, until smooth. Remove from heat. Cool slightly, about 5 minutes.
• With spoon, beat eggs into chocolate mixture until well blended. Beat in remaining ingredients except powdered sugar until well blended. Cover dough with plastic wrap; refrigerate at least 1 hour for easier handling.
• Heat oven to 300°F. Spray cookie sheets with cooking spray. Place powdered sugar in small bowl. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily. On cookie sheets, place balls 2 inches apart.
• Bake 13 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

SPICY ALMONDS

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

MOLASSES SPICE CRINKLE

Steps:

• In medium bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, cloves and allspice; set aside.
• In large bowl, beat shortening with electric mixer on medium speed until fluffy. Gradually add granulated sugar, beating well. Add egg and molasses; beat well. Gradually add flour mixture, beating on low speed until blended. Cover; refrigerate 1 hour.
• Heat oven to 375°F. Shape dough into 1-inch balls; roll in sparkling sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes (tops will crack) or just until set. Remove from cookie sheets to cooling racks.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

CHOCOLATE CRINKLES II

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a double boiler, melt chocolate on medium to medium-low heat.Let cool slightly. Set aside.
• Grind almonds in a food processor: until fine crumbs.
• Add flour, baking powder and salt to ground almonds and pulse until mixed.
• Using a stand mixer with a paddle attachment, mix together butter and brown sugar until light and fluffy.
• Add eggs and vanilla extract, mix until well combined.
• Mix in melted chocolate.
• Add in almond-flour mixture and slowly mix until combined.
• Cover and chill for 1 hour.
• Preheat oven to 350ºF.
• Shape dough into 1-inch balls.
• In a small plate, place 1 cup granulated sugar. On a separate plate, place powdered sugar.
• Roll dough balls in the granulated sugar, then roll again with confectioner's sugar.
• Place dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing 1-inch apart.
• Bake for 8 minutes then rotate the sheet. Bake for an additional 7-10 minutes, or until surface cracks.
• Let cookies cool on baking sheet for 2 minutes.
• Transfer cookies to cooling rack to completely cool.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.

CHOCOLATE COCONUT ALMOND SPRINKLES

Steps:

• Preheat oven to 350°F.
• Toast almonds on a baking sheet in middle of oven until golden, 5 to 10 minutes, then transfer to a bowl. Toast coconut on baking sheet in middle of oven, stirring occasionally, until golden, 8 to 12 minutes, then remove from oven and sprinkle almonds, chocolate, and a large pinch of salt over coconut. Let stand until chocolate is melted, about 5 minutes, then toss until coconut and almonds are coated. Transfer with a rubber spatula to wax paper and cool until hardened, about 1 1/2 hours.

DARK CHOCOLATE-ALMOND CRACKLES

Steps:

• Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Let cool.
• Pulse almonds in a food processor until very finely chopped. Transfer to a medium bowl, and stir in flour, baking powder, and 1/2 teaspoon salt.
• Beat butter and brown sugar with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and vanilla. Mix in chocolate. Reduce speed to low, and mix in almond-flour mixture. Refrigerate dough until firm, about 1 hour.
• Preheat oven to 350 degrees. Form dough into 1-inch balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Arrange on parchment-lined baking sheets, spacing about 1 inch apart.
• Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes. Transfer sheets to wire racks; let cool.