Smoky Chocolate Crackers

By mirelsonp

Recipe author: Dorie Greenspan, published in Better Homes and Gardens - February 2013

These cookies which get their smokiness from smoked paprika have a healthy amount of salt and just enough sugar to bring out the chocolate flavor. Incredible with a glass of port and a slice of cheese.

Storage: Crackers will keep in an airtight container at room temperature for up to 1 week.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp smoked paprika
• 1 tsp salt
• 3/4 cup unsalted butter, softened
• 1/3 cup powdered sugar, sifted
• 3 Tbsp granulated sugar
• 2 egg whites
• 1/2 cup finely chopped almonds, toasted

Details

Servings 50
Adapted from doriegreenspan.com

Preparation

Step 1

1. In a medium bowl sift together the flour, cocoa powder, smoked paprika, and salt; set aside.

2. In a large mixing bowl beat the butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered and granulated sugars; beat 2 minutes more to blend. Add egg whites; beat on medium speed 1 minute. Reduce speed to low; beat about 1 minute more. (the Egg whites will curdle the batter, but the dough will come together when the flour mixture is added.) Still on low speed, add the flour mixture; mix only until it disappears into the dough. You should have a thick, smooth dough. Using a spatula, stir in chopped almonds.

3. Turn the dough out onto a work surface. Divide in half; shape each half into a disk. Place a disk between two sheets of parchment or wax paper; roll to a 1/4-inch thickness. Repeat with remaining disk. Freeze rolled-out dough at least 30 minutes.

4. Position an oven rack in the center of the oven; preheat to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

5. Working with half the dough at a time, use a 2-inch heart-shape cookie cutter to cut as many cookies as you can. Save the scraps of dough. Place hearts about an inch apart on the prepared baking sheet.

6. Bake 6 to 8 minutes or until just slightly firm to the touch, rotating baking sheet at the halfway point. Remove from oven; cool 5 minutes. Transfer to a wire rack; cool to room temperature.

7. Repeat with remaining dough, always starting with a cool baking sheet. Combine the scraps of dough. Shape into a disk, roll, and freeze 15 minutes or until firm. Cut and bake as above. Makes about 50 crackers.