Categories: Cookies

Ingredients

• 3 squares (3 oz.) unsweetened chocolate, chopped
• 1 cup natural almonds
• 1 cup toasted hazelnuts
• 4 cups confectioners' sugar, divided
• 1/2 tsp. cinnamon
• 1/8 tsp. cloves
• 1/8 tsp. salt
• 2 large egg whites
• 1 square (1 oz.) semisweet chocolate, melted, for decoration
• 1 oz. white chocolate, melted, for decoration

Directions

1. Place unsweetened chocolate in food processor and pulse until ground fine, transfer to sheet of wax paper. Place nuts in processor and pulse until ground fine. Return chocolate to processor with 2 1/2 cups confectioners’ sugar, and the cinnamon, cloves and salt; process until combined. With machine on, add egg whites and process until dough just forms ball.

2. Preheat oven to 325 degrees. Line 2 cookies sheets with foil.

3. Generously sprinkle work surface with confectioners; sugar. Knead dough until it is no longer sticky, adding confectioners’ sugar as needed.

4. Roll dough into 14 × 9-inch rectangle, 1/4 inch thick, adding more sugar to prevent sticking. Cut into 2 1/2 × 1-inch diamonds.

5. Transfer to cookie sheets. Bake 12 to 14 minutes, until slightly firm and puffed. (Do not overbake.) Cool on sheets on wire racks. Remove cookies from foil and trim edges, if desired. Drizzle with melted chocolates.

6. makes 4 dozen

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