Ibarra is the famous brand of Mexican chocolate flavored with cinnamon and ground almonds, which is sold in blocks and used for making hot chocolate. Those flavor nuances are part of these cookies, too.
Yield: 2 dozen
Active time: 20 minutes
Start to finish: 40 minutes
11/2 cups blanched almonds
3 cups confectioners’ sugar, divided
3/4 cup Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
5 ounces bittersweet chocolate, chopped
4 large egg whites, at room temperature
1/2 teaspoon pure almond extract
1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats. Place almonds on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned.
2. Decrease the oven temperature to 325°F. Place almonds and 1 cup confectioners’ sugar in a food processor fitted with the steel blade, and chop almonds finely using on-and-off pulsing.
3. Scrape almond mixture into a mixing bowl, and add remaining sugar, cocoa powder, cinnamon, and salt. Whisk well, and stir in chocolate, egg whites, and almond extract. Stir well.
4. Drop dough by heaping 1-tablespoon portions onto the prepared baking sheets, 2 inches apart. Bake cookies for 20 to 25 minutes, or until cookies are dry. Cool cookies for 2 minutes on the baking sheets, and then transfer to a wire rack to cool completely.
Variation
Substitute walnuts for the almonds and vanilla extract for the almond extract. Omit the cinnamon.