Choco Almond cookies

So the big fluffy flakes finally fell upon us or rather whole of Germany. Too bad for the kids who were eagerly waiting to go sleighing. The hubby and I have been taking turns falling ill with the normal fever and cold. I guess we are growing old hence our bodies are taking time to adjust to the onset of winter. For me this is just the wrong month to be even lying in bed. With the umpteen jobs to be done, I really had to get better soon. It was hard convincing the kids though that we needed to stay indoors. We had to be content watching the snow flakes fall gently. 

Today's batch of cookies is the one I first began my advent baking experiment with. According to the kids, they rate number one in the entire batch of baking I have done so far. The reason being the secret ingredient - CHOCOLATE. You really can't separate the two, Kids and chocolate, can you? Not only did the experimental batch get over soon, over the next few days, as they munched on the different varieties, a small question would be heard every now and then "When are you going to bake the chocolate ones again?". Bake I did, only to promptly store them all in my new christmas tins and hide them from the hungry mouths. This mommy needs a break, truly!! and the cookies will come out of hiding just in time for Christmas!! :D

Ingredients:

• 100 g dark chocolate
• 30 g cocoa powder
• 100 g hazelnuts with skin, powdered
• 100 g almonds with skin, powdered
• 50 g almonds peeled and chopped into fine bits
• 200 g powdered sugar + for rolling the dough(optional)
• 1/2 tsp cinnamon powder
• 1/2 tsp clove powder
• 2 egg whites
• 1 tsp almond essence
• Halved almonds to garnish

Method:

1. Grate the chocolate fine.
2. Beat the egg whites till creamy(not until they are stiff peaks).
3. In a bowl mix the cocoa powder, powdered hazelnut and almond, chopped almonds, powdered sugar, cinnamon and clove powders. Add the grated chocolate and mix very well.
4. Add the beaten egg whites and almond essence. Knead well to form a tight dough. If the dough is not tight enough add more almond powder ( I didn't need any).
5. Wrap the dough in cling film and refrigerate for 2 hours.
6. Line a baking tray with baking paper. 
7. On a clean surface, sprinkle some sugar and roll out the dough. With the help of a knife cut into small squares( 1" x 1"). Place halved almonds on each square and line them neatly on the baking tray.
8. Preheat the oven to 200 C.
9. Bake the cookies on the middle rack for 8 to 10 minutes(At 8 minutes they are chewy which Ms A loves and a little more time makes them crisp and nutty which the remainder of us like).
10. Remove, let cool. Once completely cool, store them in an air tight tin.

With this, I am done with the german cookie recipes. Next on my to bake list is the rich plum cake and my heart desires to make the mangy kidiyos and neuris. Keeping my fingers crossed to achieve all of the above.