Gluten-Free Pizzette Cookies

🧂 Ingredients

• 84 grams unsweetened baking chocolate, chopped*

  (3 oz)
• 260 grams hot black coffee

  (or espresso)
• 520 grams 1:1 gluten-free flour blend
• 400 grams granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons baking powder
• 128 grams chocolate chips
• 1 lemon, zested and juiced
• ½ orange (zest only)
• 143 grams whole almonds , toasted and chopped
• 112 grams oil

  (light olive, canola, or avocado)
• 1 large egg, slightly beaten
• 54 grams unsweetened chocolate, chopped**
• 225 grams warm milk
• 336 grams confectioners’ sugar
• 30 grams lemon juice

Instructions

• 1 In a small bowl, mix the chopped baking chocolate with the hot coffee until it
  is all melted. Set aside to cool.
• 2 In a large bowl, combine the flour, sugar, cinnamon, cloves and baking powder
  with the chocolate chips, lemon zest, orange zest and chopped almonds. Stir well
  to combine.
• 3 Make a well in the center of the dry ingredients, and add oil, egg and the
  chocolate coffee mixture. Keep mixing, slowly incorporating the wet and the dry
  ingredients to form a firm dough.
• 4 Place the mixture on a lightly floured board or silicone baking mat, and knead
  to bring it all together.
• 5 Wrap the dough in plastic, and rest for 30 minutes.
• 6 Preheat oven to 375 degrees. Line four baking sheets with silicone baking mats
  or parchment paper.
• 7 Pat the dough out into an even rectangle that is approximately ½-inch thick. Cut
  into 1-inch strips, and then cut each strip diagonally into 1½-inch pieces. They
  will be an elongated diamond shape.
• 8 Place on cookie sheet, and bake eight to 10 minutes until firm around the edges,
  but still soft in the middle. Let cool.
• 9 Remove from the oven; let stand a few seconds. Place on a dishcloth, and cover.
• 10 Once cool, they are ready to frost.
• 11 In a small bowl, mix the chopped baking chocolate with the warm milk,
  microwaving 30 seconds at a time to completely melt the chocolate.
• 12 In a medium bowl, combine the sugar, lemon juice and chocolate mixture until a
  smooth frosting forms.
• 13 Dip the tops of the frosted cookies in the frosting, and place on a rack to dry.

Nutrition Info