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.