I saw this recipe on the Milk Street instagram account and I haven’t made cookies similar to this before so wanted to try them out. The recipe says they are based on Basler brunsli cookies, which are Swiss holiday cookies. I have never had those, so can’t compare to these, but I liked the idea of ginger, cinnamon and cardamom along with chocolate.
This cookie uses almond flour and egg whites, which is similar to a macaron, which I love. These came together really quickly and were super easy to make. I used semi sweet mini chocolate chips instead of the chopped chocolate the recipe called for to save time.
I also used my cookie scoop, like I have listed in my favorite baking tools post, instead of using two spoons to drop the mounds of dough. The cookies are baked until they crack a bit, and a toothpick inserted in the middle has a few crumbs on it.
These cookies are crisp on the outside and chewy and fudgy on the inside. I loved them, and will keep this recipe to make again.
Chocolate Almond Spice Cookies
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 cup sugar
- 1 1/3 cup sugar
- 2 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 4 large egg whites lightly whisked
- 1 1/2 tsp vanilla extract
- 5 oz bittersweet or semi sweet chocolate finely chopped or mini chips
- Heat oven to 375. Whisk the ginger, cinnamon and cardamom together in a small dish. Remove 1/4 tsp of the mixture to a small bowl and add the 1/4 cup of sugar and whisk. Set aside.
- In a skillet over medium heat, toast the almond flour and remaining spice mixture for 5-7 minutes, stirring often, until fragrant and lightly toasted.
- Remove to a bowl to cool for 15 minutes.
- Whisk the rest of the sugar, the cocoa powder and the salt into the almond flour.
- Use a spatula to mix in the egg whites and vanilla. The mixture will be thick and sticky.
- Line a few baking sheets with parchment paper. Using a cookie scoop or 2 spoons, drop 2 tbsp portions of dough into the spiced sugar you reserved and roll into a ball coated with sugar.
- Place on the parchment lined sheet and bake for 12-15 minutes, rotating pans halfway through. Bake until there are large cracks in the top of the cookies, and a toothpick inserted into the center comes out with a few crumbs attached.
- After the have cooled for 5 minutes, move to a cooling rack to cool completely.