Hacienda del Desierto

5 oz bittersweet (60-70%)  chocolate, coarsely chopped

Mexican Chocolate Cookies

3/4 cup flour

1/2 tsp ground cinnamon

Dash ground red pepper

1/4 tsp baking powder

1/4 tsp salt

1 1/4 cup sugar

1/4 cup butter, softened

1 large egg

1 tsp vanilla extract

3/4 cup slivered almonds

cooking spray

Directions: 

Preheat oven to 350 degrees

Place chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring until smooth.  Cool to room temperature.

Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

Combine sugar and butter in large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).  Add egg; beat well.  Add cooled chocolate and vanilla; beat just until blended.  Add flour mixture; beat just until blended. Add almonds and stir.  Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray.  Bake at 350 degrees for 10 minutes or until almost set.  Remove from oven.  Cool on pans 2 minutes or until set.  Remove from pans; cool completely on a wire rack.