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chili cinnamon cookies



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  • Carbohydrates: 48.6
  • Fats: 4.0
  • Dietary Fiber: 6.0
  • Minerals: 0.0
  • Proteins: 1.0
  • Vitamins: 6.0
  • Water: 1.0


  1. If you are using dried chili crunch them as fine as possible and measure then 1 / 2 teaspoon
  2. In the bowl of your food processor add the first six ingredients
  3. Heat a pan over medium high heat and roast the grounded almonds until golden
  4. Immediately remove from heat and add to the other ingredients
  5. Cut butter into pieces and add to flour mixture
  6. Add egg yolk
  7. Mix in your food processor until dough is formed
  8. Take dough out of the bowl
  9. Knead once or twice and then form a roll
  10. Wrap dough roll into cling film a put it into fridge for 30 minutes
  11. Line out baking tray with parchment paper
  12. Take dough out of the fridge and cut roll into 10 slices
  13. Cut each slice into 4 pieces
  14. You should now have 40 little dough pieces
  15. Roll each pice into a roll of about 3 to 4 inches in lenght
  16. The middle of each roll should be a bit thicker and let the roll taper off towards the ends
  17. Put the rolls onto the baking tray forming a "c"
  18. Put the baking tray in a cold place for about 30 to 60 minutes
  19. Meanwhile preheat oven
  20. Bake the cookies for 10 minutes
  21. Let them cool completely on a cooling rack
  22. Dust them with cacao powder
  23. Time to make includes 60 minutes for cooling the dough
  24. It is important to keep the formed cookies for 30 minutes in a cold place
  25. The butter in the cookies has to be cooled completely
  26. "if you dont like them spicy reduce the amount of cayenne pepper / dried chili pepper"

Step 25

Total Time in Minute 100

Ingredients Count 10

cooking chili cinnamon cookies

See More Relate Photo



Powdered sugar

Ground hazelnuts


Ground cayenne pepper


Ground almonds


Egg yolk

Dutch-processed cocoa powder

chili cinnamon cookies Related Video

































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