Cocoa Almond Bread Recipes

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SPICY COCOA ALMONDS



Spicy Cocoa Almonds image

This protein-packed snack is great for healthy eating on the go. The cayenne pepper gives these cocoa almonds a metabolism-boosting kick. Store in an airtight container.

Provided by M.Perry

Categories     Appetizers and Snacks     Nuts and Seeds

Time 20m

Yield 16

Number Of Ingredients 4

4 cups raw unsalted almonds
2 tablespoons unsweetened cocoa powder
1 teaspoon granular sucralose sweetener (such as Splenda®)
1 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.
  • Bake in the preheated oven for 5 minutes. Stir and continue baking until fragrant and toasty, about 5 minutes more. Let cool on tray for 2 minutes; pour into a bowl.
  • Add cocoa powder, sucralose, and cayenne pepper. Stir with a spatula until well coated. Pour almonds back onto the baking tray to cool completely.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 7.4 g, Fat 18.1 g, Fiber 4.4 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 0.5 mg, Sugar 1.7 g

CHOCOLATE ALMOND SHORTBREAD



Chocolate Almond Shortbread image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 32 cookies

Number Of Ingredients 8

1/2 cup blanched whole almonds (3 oz)
1 cup all-purpose flour
5 tablespoons superfine granulated sugar
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into small pieces
Confectioners sugar for dusting

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
  • Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
  • Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.

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