Cook The Book: Mexican Chocolate Crackle Cookies

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3 tablespoons (1 1/2 ounces) unsalted butter, cut into 1/2-inch pieces

1 tablespoon coffee liqueur or cooled brewed coffee

6 ounces 70 percent cacao bittersweet chocolate, finely chopped

2 large eggs

1/2 cup (3 1/2 ounces) plus 1/2 cup (3 1/2 ounces) granulated sugar

3/4 cup (3 3/4 ounces) unbleached all-purpose flour

1/2 cup (3 ounces) whole almonds, toasted and cooled completely

3/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon ancho chile powder (optional)

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