Tuesday, September 6, 2011

Chocolate Spice Quickies

I made these quite a long time ago and nearly decided to skip this recipe since we were going to be traveling.  But the "Quickie" in the title and the desire (obsession?) to bake along with the Tuesdays with Dorie crowd was enough incentive to whip up the logs, freeze them, and bake just a few before we left for the weekend.

This time, I actually took the time to blanch the almonds.  It's not a hard task, and it is surprisingly satisfying to pop off the almond skins, but it added a bit of time to the quickiness of the recipe.  I must say, however, that I'm glad I did.  I'd read that there is tanin in almond skins that provides a slightly bitter taste which is not always appreciated when baking.  I think for these cookies, there is a noticeable difference with blanched v. unblanched almonds and I much prefer using blanched almonds.

The cookies were great--not brownies, but they aren't advertised as such.  They were a little too fragile to survive traveling in a plastic bag in a purse on an airplane, but it didn't matter because we happily shared the crumbs during a layover at an airport and it was a great little chocolate fix.
This picture is just for show.  The cookies (most of them anyway)
 traveled with us by plane and were a happy little snack
 at the airport.


  1. Your cookies look delicious and I appreciate the tip on the importance of blanching the almonds. It's easy to skip steps like that but I'll make a note to do it when I try these!

  2. Great looking cookies - thanks for baking along with me this week! :)

  3. I didn't blanch mine and the taste was fine. but next time I'll use blanched. Yours look lovely!

  4. Crumbs taste so good after a long flight (or even a short one)! When I make these I will blanch the almonds. Thanks for the tip. Have a great trip.

  5. I loved the little shreds of almonds in the cookies.