- STEP 1
Heat the oven to 180C / 160C fan oven / gas mark 4.
- STEP 2
Thoroughly grease 3 bear paw moulds or madeleine pans with butter.
- STEP 3
In a large bowl, cream together butter and sugar.
- STEP 4
In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly.
- STEP 5
Press dough into prepared pans and bake for about 20 minutes or until a toothpick inserted comes out clean and the edges are turning slightly brown.
- STEP 6
Allow to cool completely.
- STEP 7
Melt chocolate on a bain-marie (bowl sitting on a pan of boiling water). Hold each cookie by the "heel" and dip the top front end of the "paw" into chocolate, and then place on waxed or parchment paper.
- STEP 8
Insert four almond "claws" into paw while the chocolate is still wet and let the chocolate hardened completely.
- STEP 9
Store covered in an airtight container.