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Milk Street Recipe
Milk Street Bowtie Chocolate-Almond Spice Cookies

Chocolate-Almond Spice Cookies

1¼ hours 30 minutes active, plus cooling

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Chocolate-Almond Spice Cookies

Free

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
  1. 01
    Heat 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.
    See Demo
    08 16 18 Cpk 1017
  2. 02
    In a 12-inch skillet over medium, combine the almond flour and remaining spice mixture. Cook, stirring frequently and breaking up any lumps, until fragrant and lightly browned, 5 to 7 minutes. Transfer to a large bowl and let cool until barely warm to the touch, 15 to 20 minutes.
    See Demo
    08 16 18 Cpk 1024
  3. 03
    To the almond flour mixture, whisk in the remaining 285 grams (1⅓ cups) sugar, the cocoa and salt. Use a spatula to stir in the egg whites and vanilla until evenly moistened. Stir in the chocolate. The dough will be sticky.
    See Demo
    08 16 18 Cpk 1041
  4. 04
    Using two soupspoons, drop a few 2-tablespoon portions of dough into the spiced sugar, then gently roll to coat evenly. Arrange the sugar-coated balls on the prepared baking sheets about 2 inches apart. Repeat with the remaining dough.
    See Demo
    08 16 18 Cpk 1064
  5. 05
    Bake until the cookies have cracks in their surfaces and a toothpick inserted into a cookies at the center of the baking sheets comes out with few crumbs attached, 12 to 15 minutes, switching and rotating the sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
    See Demo
    08 14 18 Cpk 219
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.
.
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Reviews
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!
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?


Down arrow

Chocolate-Almond Spice Cookies

Get Ready to Cook

24

cookies

1¼ hours

30 minutes active, plus cooling

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.

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

Step 1 of 5

Preheat the oven and make the spice mixture

Heat 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.

Step 2 of 5

Brown the almond flour

250
grams (2½ cups) blanched almond flour

In a 12-inch skillet over medium, combine the almond flour and remaining spice mixture. Cook, stirring frequently and breaking up any lumps, until fragrant and lightly browned, 5 to 7 minutes. Transfer to a large bowl and let cool until barely warm to the touch, 15 to 20 minutes.

Step 3 of 5

Stir in the wet ingredients

285
grams (1⅓ cups) white sugar
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

To the almond flour mixture, whisk in the remaining 285 grams (1⅓ cups) sugar, the cocoa and salt. Use a spatula to stir in the egg whites and vanilla until evenly moistened. Stir in the chocolate. The dough will be sticky.

Step 4 of 5

Roll the dough in the spice mixture

Using two soupspoons, drop a few 2-tablespoon portions of dough into the spiced sugar, then gently roll to coat evenly. Arrange the sugar-coated balls on the prepared baking sheets about 2 inches apart. Repeat with the remaining dough.

Step 5 of 5

Bake the cookies

Bake until the cookies have cracks in their surfaces and a toothpick inserted into a cookies at the center of the baking sheets comes out with few crumbs attached, 12 to 15 minutes, switching and rotating the sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.

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