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Milk Street Bowtie Chocolate-Almond Spice Cookies

Chocolate-Almond Spice Cookies

24 cookies

1¼ hours 30 minutes active, plus cooling

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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

3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
54 grams (¼ cup) plus 285 grams (1⅓ cups) white sugar
250 grams (2½ cups) blanched almond flour
26 grams (¼ cup) cocoa powder
½ teaspoon table salt
4 egg large whites, lightly beaten
1 1/2 teaspoons vanilla extract
5 ounces bittersweet chocolate, finely chopped
Ingredients
  • ¾

    teaspoon ground cinnamon

  • ½

    teaspoon ground cardamom

  • ½

    teaspoon ground ginger

  • 54

    grams (¼ cup) plus 285 grams (1⅓ cups) white sugar

  • 250

    grams (2½ cups) blanched almond flour

  • 26

    grams (¼ cup) cocoa powder

  • ½

    teaspoon table salt

  • 4

    egg large whites, lightly beaten

  • teaspoons vanilla extract

  • 5

    ounces bittersweet chocolate, finely chopped

Directions

Chocolate-Almond Spice Cookies

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Reviews
Jane M.
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.
Gordon R.
June 16, 2022
Great flavor and texture, ez2 make
I saw these made Tuesday night, made them Wednesday. It’s all I can do to resist eating them away. Nice slightly crispy outer skin, moist chewy interior, great chocolate flavor. They almost beg for a bit of alcohol, maybe rum or brandy, but they’re fine without it. Will definitely make these again.
Gabrielle L.
July 30, 2022
Excellent and unique cookie with some adjustments
I’ve been making these cookies as holiday gifts for several years and they’re always a favorite. However, I had issues with them burning on the bottom and not cooking all the way through. Reducing the cookie size to 1 tbs does the trick. Also, rolling them in turbinado sugar adds a nice crunch!
mark s.
October 31, 2022
My first use of cardamom!
These came out perfect! I did notice when toasting the almond flour that the change from ready to burned was pretty quick. I caught it just as a small amount started to darken too much. Those I shared these with thought they were awesome!
Anne M.

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Brad P.

These cookies are AMAZING! We slightly increased the quantity of cinnamon, cardamom, and ginger.

Ronny E.

This cookie is like a gingerbread cookie with a lot of chocolate :)

Linda W.

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.

LINDA W.

I followed as is...so yummy. This is a keeper. Part of my Christmas cookie gift.

Diana L.

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."

Dana A.

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!!

Patrick H.

Just made the chocolate spice cookies they are amazing

Kim D.

Very good cookie. However my final result looked nothing like the picture. Will try again!

Jocelyn M.

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?