Bittersweet chocolate gives these tiny cookies big flavor.

Recipe by Dorie Greenspan
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Position racks to divide oven in thirds; preheat to 325°F. Line two baking sheets with parchment paper.

  • In a food processor add almonds and sugar; process until the almonds are mostly ground, scraping the bowl occasionally to ensure you don’t have a thick layer on the bottom. Add flour, cocoa, salt, and cinnamon; pulse to combine mixture. Scatter bits of cold butter over mixture and process in long pulses until you have moist curds and crumbs. (This might take a couple of minutes.) Scrape sides and bottom of bowl as needed, and check dough often by pinching a piece to see if it holds together. Add the chocolate; process for a couple pulses until combined. Shape the dough into a ball.

  • For each cookie, squeeze about a teaspoon of dough into a nugget, pyramid, or random shape. Place on the baking sheets with a little space between (they don’t spread much during baking).

  • Bake cookies about 15 minutes (rotate sheets top to bottom and front to back after 8 minutes). Cookies will be very soft, but they’ll firm as they cool. Cool on baking sheets for 5 minutes; gently transfer cookies to wire racks to cool.

Nutrition Facts

45 calories; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 4 mg cholesterol; 19 mg sodium. 21 mg potassium; 5 g carbohydrates; 0 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 41 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 6 mg calcium; 0 mg iron;