Cook the Book: Mexican Chocolate Crackle Cookies

Cook the Book: Mexican Chocolate Crackle Cookies
10 Ingredients
  • 3 tablespoons (1 1/2 ounces) unsalted butter, cut into 1/2-inch pieces
  • 1 tablespoon coffee liqueur or cooled brewed coffee
  • 6 ounces 70 percent cacao bittersweet chocolate, finely chopped
  • 2 large eggs
  • 1/2 cup (3 1/2 ounces) plus 1/2 cup (3 1/2 ounces) granulated sugar
  • 3/4 cup (3 3/4 ounces) unbleached all-purpose flour
  • 1/2 cup (3 ounces) whole almonds, toasted and cooled completely
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ancho chile powder (optional)
Nutrition
66
3% daily value
45 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

5% 3

Saturated

7% 1

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 0

Carbs

3% 9

Carbs (net)

- 9

Fiber

2% 1

Sugars

- 7

Sugars, added

- 6

Protein

2% 1

Cholesterol

3% 10

Sodium

0% 8

Calcium

1% 12

Magnesium

2% 10

Potassium

1% 34

Iron

2% 0

Zinc

2% 0

Phosphorus

4% 26

Vitamin A

1% 10

Vitamin C

0% 0

Thiamin (B1)

2% 0

Riboflavin (B2)

4% 0

Niacin (B3)

1% 0

Vitamin B6

1% 0

Folate equivalent (total)

2% 9

Folate (food)

- 3

Folic acid

- 4

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

4% 1

Vitamin K

0% 0
Comments
 
×