Spicy Chocolate Coins Recipe

Submitted By: Nancy from .

Spicy Chocolate Coins Notes

This recipe comes to us from Nancy Brussat of Convito Italiano Cafe and Market.

Serves / Yields

About 6 dozen cookies.

Preparation Instructions

Sift the flour, cocoa powder, cayenne and salt together into a bowl. Mix well. In a mixer, cream the butter with the sugar until creamy (low speed). Add the egg and continue beating until mixed well. Add the dry ingredients and incorporate into the mixture.

Divide into 3 sections and form each into a ball. On 3 separate parchment sheets roll each ball into 3 cylinders about 12 inches long and 2 inches thick. Freeze each parchment wrapped cylinder for approximately 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Take from freezer and slice each cylinder into approximately 24 cookies about 1/2 inch thick. Arrange the cookies on the baking sheets leaving about 1 inch between cookies.

Sprinkle each of the above toppings on 1/3 of the cookies. (You can choose 1 topping and multiply it by 3 and make the whole batch with just one topping if you choose)

Bake for 12 minutes until cookies are firm. Cool.

Quick Shopping List

Dutched or Natural Process Cocoa Powder
Dutched, in a resealable bag
8 oz.
Cayenne Pepper
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
Maldon English Sea Salt Flakes
Net wt. 8.5 oz. box
Crystallized Ginger, Slices, Chunks or Nibs
Nibs, in a resealable plastic bag
4 oz.
Lavender Vanilla Sugar
In a glass jar
1/2 cup shaker jar, net wt. 3 oz.
Tellicherry Ground Black Pepper
16/20 Mesh (Extra Coarse Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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