Swapped at the 2012 SE cookie swap by Tracie Lee. [They are even selling them on their online store at lonestartaconyc.com!]
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.
- 3 1/2 cups whole blanched almonds
- 1 cup sugar
- 1/2 cup water
- 1/2 cup sugar (for rolling)
- 1 1/2 tablespoons cocoa powder
- 1 teaspoon salt
- 2 teaspoons cayenne powder
Preheat oven to 325°F. Place almonds on a large sheet pan. Roast for 1/2 an hour, stirring once in between. Monitor to ensure the almonds don’t burn. Remove almonds from oven and cool on a rack.
When almonds are cool, place them in a food processor and process until they’re finely ground but it does not form a paste. Place 200 grams of sugar and water in a pot and bring to a boil over medium heat. Add the ground almonds and stir constantly until thickened, about 5 minutes. Transfer to a food processor and grind into a smooth paste. Let it cool for a few minutes before rolling.
Combine 100 grams of sugar, cocoa, cayenne powder and salt in a bowl and mix well. Take the almond mixture and roll into small marble-sized balls with dampened hands. Roll in the sugar/cocoa mixture to coat. You may serve as is or in paper liners.