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teaspoon ground cinnamon
teaspoon ground cardamom
teaspoon ground ginger
grams (¼ cup) plus 285 grams (1⅓ cups) white sugar
grams (2½ cups) blanched almond flour
grams (¼ cup) cocoa powder
teaspoon table salt
egg large whites, lightly beaten
teaspoons vanilla extract
ounces bittersweet chocolate, finely chopped
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These cookies are AMAZING! We slightly increased the quantity of cinnamon, cardamom, and ginger.
This cookie is like a gingerbread cookie with a lot of chocolate :)
Too much sugar, too little spice, even though I upped the spices per Brad's comment above. I'll try again, with considerably less sugar.
I followed as is...so yummy. This is a keeper. Part of my Christmas cookie gift.
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!!
Just made the chocolate spice cookies they are amazing
Very good cookie. However my final result looked nothing like the picture. Will try again!
Good flavor but I found the texture to be a bit mealy. I've never baked with almond flour before perhaps its the brand? What do others use?