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Chocolate Almond Spice Cookies

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

Chocolate almond cookies with cardamom, cinnamon and ginger
Course Dessert
Keyword Cookies, Dessert
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 18 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.
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