Smoky Chocolate Crackers

Smoky Chocolate Crackers Enlarge Image
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4 users rated this recipe an average rating of 3.5
Makes:
50 servings
Serving Size:
small hearts
Yields:
2 1/3 cups dough
Prep:
35 mins
Freeze:
30 mins
Bake:
8 mins to 10 mins 350°F
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Smoky Chocolate Crackers

Ingredients
1 3/4
1 1/2
teaspoons smoked paprika
1
teaspoon salt
3/4
cup unsalted butter, softened
1/3
cup powdered sugar, sifted
3
tablespoons granulated sugar
1/2
cup finely chopped almonds, toasted

Directions

  1. In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.
  2. In a large mixing bowl beat the butter with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Add powdered and granulated sugars; beat 2 more minutes to blend. Add the egg whites; beat on medium speed 1 minute. Reduce speed to low; beat about 1 minute more. (The egg whites will curdle the batter, but the dough will come together when the flour mixture is added.) Still on low speed, add the flour mixture; mix only until it disappears into the dough. You should have a thick, smooth dough. Using a spatula, stir in chopped almonds.
  3. Turn the dough out onto a work surface. Divide in half; shape each half into a disk. Place a disk between two sheets of parchment or wax paper; roll it to a 1/4-inch thickness. Repeat with the remaining disk. Freeze the rolled-out dough for at least 30 minutes.
  4. Position an oven rack in the center of the oven; preheat to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  5. Working with half the dough at a time, use a 2-inch heart-shaped cookie cutter to cut as many cookies as you can. Save the scraps of dough. Place the hearts about an inch apart on the prepared baking sheet.
  6. Bake 6 to 8 minutes or until just slightly firm to the touch, rotating the baking sheet at the halfway point. Remove from oven; cool 5 minutes. Transfer to a wire rack; cool to room temperature.
  7. Repeat with the remaining dough, always starting with a cool baking sheet. Combine the scraps of dough. Shape into a disk, roll and freeze 15 minutes or until firm. Cut and bake as above.

From the Test Kitchen

Storage

Crackers in an airtight container at room temperature for up to a week.

Nutrition Facts

(Smoky Chocolate Crackers)
    Per serving:
  • 55 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 7 mg chol.,
  • 49 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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