Slice And Bake Chocolate Almond Cookies (Spicy Or Not)

1. 1

   Whisk the flour, salt and baking soda, cocoa powder, espresso and Chinese 5 spice powder (if using) together in a small bowl; set aside.

2. 2

   In a 1 1/2-quart saucepan over low heat, combine the butter and water. Stir occasionally just until the butter melts. Do not allow the mixture to boil. Pour this mixture into a 3-quart mixing bowl. Stir in the almonds and set aside for about 30 minutes at room temperature until lukewarm.

3. 3

   Stir in the sugar, and then stir in the rest of the dry ingredients all at once; fold until completely blended.

4. 4

   Pack the soft dough firmly into a loaf pan lined with plastic wrap. Cover surface with plastic wrap and refrigerate or freeze until firm.

5. 5

   Place a rack in the lower third of oven and heat oven to 325 degrees F. Line two large baking sheets with parchment paper.

6. 6

   Lift out the firm dough from the pan onto a cutting board. Cut the dough in thirds crosswise. With a very sharp knife, cut each bar into 1/8-inch or thinner slices, and space them 1/4 inch apart on the baking sheets. (The dough should slice as if it were fudge.)

7. 7

   Bake, one sheet at a time, for 8 to 10 minutes, then turn each cookie over and rotate cookie sheets 180 degrees and bake for an additional 8 to 10 minutes, or until crisp and chocolaty smelling. (Place baking sheet on a wire rack to cool completely before removing cookies. (The dough freezes well if you only want to make a half or third batch.)

* Per serving · 4 servings · Values may vary.

No additional tips available.