- 1 1/2 cups almonds
- 8 cups all-purpose flour
- 1 1/4 cups sweet dessert wine, such as Marsala or Port
- 15 tablespoons olive oil
- 1 1/2 cups white sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon unsweetened cocoa powder
- 2 lemons, zested
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.
- Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.
- Place almonds in the bowl of a food processor; pulse until finely chopped.
- Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place flour in a large bowl and pour in 1/2 the sweet dessert wine, a little at a time. Stir and mix into a wet, sticky dough. Fold in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.
- Pour remaining port wine into a saucepan and heat until warmed. Stir in cinnamon and cloves and add mixture to the dough. Knead dough for a few minutes until it holds together well but is still sticky. Shape dough into walnut-sized oval balls that resemble little rocks. Place cookies 2 inches apart onto the baking sheet.
- Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.
03/28/2018
recipepes.com
Sassanelli, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
