Ingredients for Chili Cinnamon Cookies
- 3 cups all-purpose flour
- Powdered sugar, for dusting (optional)
- Ground Hazelnuts
- 2 teaspoons ground cinnamon
- Ground Cayenne Pepper
- Salt
- Ground Almonds
- 1 cup (2 sticks) unsalted butter, softened
- Egg Yolk
- Dutch Processed Cocoa Powder
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How to Make Chili Cinnamon Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and cayenne pepper.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped almonds and hazelnuts.
- Roll the dough into 1-inch thick ropes.
- Cut the ropes into 2-3 inch pieces and shape each piece into a crescent moon or ‘C’ shape.
- Place the cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheets before dusting with powdered sugar or Dutch-processed cocoa (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
6g
Carbs
1g
