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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

MOOSE-TA-CHOLI Chocolate diamonds Recipe

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This recipe for MOOSE-TA-CHOLI Chocolate diamonds is from The Mucciacito Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 Eggs (room temperature)
2 cups Sugar
7 tbsp Vegetable oil
2 cups Honey
4 tbsp Cocoa
4 tbsp Vanilla
3 tbsp Cinnamon (see notes below)
2 cups Almonds (see notes below)
4 tbsp Baking powder
Flour
Directions:
Directions:
Beat eggs till frothy and creamy, add sugar all at once, mix, add oil, mix, add honey, mix, add coca and vanilla, mix, stir in ground almonds and cinnamon till smooth. Alternate adding the flour and the baking power. You may need to transfer to a larger bowl. Continue adding flour until the desired consistency. This is the hard part, the dough should be firm and elastic, not sticky to the touch. It takes awhile to work all of the flour into the batter. I have had good luck mixing with my Kitcheaid blender. A good spatula is need to scrape down the sides of the bowl. When the dough is ready, take a ball of batter, roll it into a thick rope, pat down on top to make a rectangular shape, cut on an angle into diamond shapes. Space on a cookie sheet
Bake at 400º, 3rd rack up from the bottom 8-10 minutes. They should spring back when touched.
DO NOT OVER BAKE
Personal Notes:
Personal Notes:
If using whole cinnamon, toast with the almonds in a 350º oven for 10 - 15 minutes. Then grind in a blender (small batches) or food processor (preferred) to a powder like consistency

 

 

 

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