1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1-1/2 teaspoons coffee liqueur
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground ancho chili pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate chips
1 ounce 53% cacao dark baking chocolate, grated
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate.
Divide dough in half. On an ungreased baking sheet, shape each half into a 10×2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned.
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container. Yield: 2 dozen.
3 3/4 cups all-purpose flour
1 tsp baking powder
¼ cups Cocoa powder
½ tsp Cinnamon powder
½ tsp Nutmeg powder
3/4 cups plus 2 Tbsp Castor sugar
1 tsp salt
4 Large Eggs (beaten)- save up a Tbsp of egg white, put aside.
½ cups Almonds
In a large mixing bowl, combine flour, baking powder, cocoa powder, cinnamon and nutmeg powder, sieved.
Dry roast the almonds with temperature 150C/300F until fragrant, removed and let cool.
Preheat oven to 200C/400F.
Add sugar and salt into the flours mixture, stir to combine.
Pour in beaten eggs and mix, meanwhile add in almonds and form dough.
Divide dough to 2 equal portions, roll into log shapes and transferred to a baking sheet lined with parchment paper. Flatten the dough to get 3 inches in width and ½ inch in height. Brush with the egg white.
Bake in the preheated oven for 20 minutes on the lower shelf.
Removed from oven and let cool for approximately 15 minutes. Lower oven temperature to 150C/300F
Use a serrated knife to cut into thin slices (1cm or less). Arranged the slices on baking sheet and bake for 20 minutes till dry and crisp.
3 cups sifted all-purpose flour
1 1/4 cups unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups (3 sticks) unsalted butter
2 1/2 cups sifted confectioners’ sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.
Heat oven to 350F. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks.