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Milk Street Recipe

Chocolate-Almond Spice Cookies

1¼ hours 30 minutes active, plus cooling

Chocolate-Almond Spice Cookies

This recipe is a loose interpretation of the Swiss chocolate-almond holiday cookie known as Basler brunsli. Traditionally, the dough is rolled and cut into shapes before baking, but we opted for an easier drop cookie studded with bits of chocolate. Even without butter, these cookies are intensely rich—and they happen to be gluten-free, too. Both Dutch-processed cocoa and natural cocoa work. If you have a 2-tablespoon spring-loaded scoop, use it for portioning the dough; otherwise, two soup spoons get the job done. The dough can be made ahead and refrigerated in an airtight container for up to 24 hours; bring to room temperature before shaping and baking. The baked and cooled cookies keep well in a well-sealed container at room temperature for up to two days.

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AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

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