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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.
24
cookies
Tip
Don’t skip toasting the almond flour; it gives the cookies a fuller, deeper flavor. But don't forget to allow the almond flour to cool after toasting; if the flour is too hot when the egg whites are added, the whites will cook. Take care not to overbake the cookies or they will become tough.
1¼ hours
30 minutes active, plus cooling
Ingredients
-
¾
teaspoon ground cinnamon
-
½
teaspoon ground cardamom
Directions
-
01Heat the oven to 375°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a small bowl, stir together the cinnamon, cardamom and ginger. Measure ¼ teaspoon of the spice mixture into another small bowl, stir in the 54 grams (¼ cup) sugar and set aside.
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December 2, 2023
Sooo good!
Made these for a party. They were a hit! Chewy on the inside with a slight crisp on the edges. The only thing was mine ended up looking like normal cookies shapes, which is fine but they didn't look like the video or pictures. This did not matter but it made me nervous when I took them out of the oven. I will be baking them again. Soon.
December 31, 2022
Deep chocolate flavor
I've made several batches to rave reviews. I tried some with the original size scoop and some with a 1-tablespoon scoop, and I like the proportion of middle to crispy sugar crust better with the 1-tablespoon scoop. The zest of one orange is a good addition.
December 11, 2022
Chocolate Deliciousness
This was a great gluten free cookie. I accidentally bought bittersweet chocolate bar with almonds and used it - gave a crunch - great! I made 1/2 the size, cooked 8-9 minutes.
December 8, 2022
A little Crunch and Lots of Rich Chocolate
First time making these so I followed the recipe exactly. Oh So Good! Will definitely make them again.
September 27, 2022
Rich and Delicious
I used a 1 Tablespoon scoop for each cookie so I made 38 cookies instead of 24. I can't imagine the cookies being larger because they are so rich and delicious. The bake time was the same.
I made these cookies for dessert. They taste good. I did not put ginger. I love that the outside of it is crunchy and inside is soft. Very chocolaty. The cardamom flavor is a bit strong after you eat two cookies. My kid said, "5 out of 10 stars because https://www.177milkstreet.com/recipes/honey-rosemary-syrup-double-chocolate-cake tastes so much better."
These are my new favorite cookies! Wonderful flavor and texture. I've made them a few times and always have extra spiced sugar after rolling the cookies. I hated to throw it out but didn't know what to do with it. This time I had some creme fraiche around and mixed the extra sugar/spice mixture into it and served it with the cookies and strawberries -- delicious!!
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