French Snacklettes

Bittersweet chocolate gives these tiny cookies big flavor.

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  • Makes: 60 servings
  • Hands On: 35 mins
  • Total Time: 50 mins plus cooling

French Snacklettes

Directions

  1. Position racks to divide oven in thirds; preheat to 325 degrees F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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).
  4. 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.
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Nutrition Facts (French Snacklettes)

  • Per serving:
  • 45 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 4 mg chol. ,
  • 19 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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