| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 3/4 | c | Whole almonds |
| 2 2/3 | c | Unbleached flour |
| 1 | c | Powdered cocoa |
| 1 1/2 | ts | Baking soda |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 2 | c | Sugar |
| 1/4 | c | Veg oil |
| 1 1/2 | tb | Fine ground dark roast coffee |
| 2/3 | c | White chocolate chips |
| 5 | lg | Eggs |
| 1 1/2 | ts | Vanilla |
INSTRUCTIONS
Heat oven to 350. Toast almonds 10-15 min. Cool. Put flour, cocoa, soda, salt, sugar, and coffee into an electric mixer. Combine on med-low speed. In a separate bowl, lightly whisk together eggs, oil and vanilla. With mixer running, add egg mixture and mix till dough comes together, then toss in nuts and chocolate chips. Remove from bowl onto floured surface ( or use confex sugar) mix in any remaining dry ingredients on bottom of bowl by hand. Divide the dough into 3 parts. Roll into a 10 inch logs (about 2 inches around) . Place the logs 4 inches apart on ungreased baking sheets. Bake at 350 for 30-35 min. Slice diagonally. Posted to KitMailbox Digest by GEPlatts <[email protected]> on Jan 20, 1998
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