Recipes and Cooking Smoky Chocolate Crackers 3.4 (5) 2 Reviews Smoked paprika complements the sweetness of the cocoa powder in these homemade crackers. Crumble the chocolate crackers recipe over Greek yogurt or serve on a cheese board. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 7, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Freeze Time: 30 mins Bake Time: 8 mins Total Time: 1 hrs 13 mins Servings: 50 Yield: 2 1/3 cups dough Jump to Nutrition Facts Ingredients 1 ¾ cup all-purpose flour ½ cup unsweetened cocoa powder 1 ½ teaspoon smoked paprika 1 teaspoon salt ¾ cup unsalted butter, softened ⅓ cup powdered sugar, sifted 3 tablespoon granulated sugar 2 egg whites ½ cup finely chopped almonds, toasted Directions In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside. 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. 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. Position an oven rack in the center of the oven; preheat to 350ºF. Line two baking sheets with parchment paper or silicone baking mats. 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. 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. 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. Storage Crackers in an airtight container at room temperature for up to a week. Rate it Print Nutrition Facts (per serving) 55 Calories 3g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 50 Calories 55 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 7mg 2% Sodium 49mg 2% Total Carbohydrate 6g 2% Total Sugars 1g Protein 1g Calcium 6mg 0% Iron 0.4mg 2% Potassium 30mg 1% Folate, total 9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.