Swiss Chocolate Spiced Almond Cookies
Gluten-Free
Four dozen cookies
1 ½ tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground ginger
3 cups granulated sugar (divided 1 cup and 2 cups)
3 ¾ cups almond flour (I prefer Bob’s Red Mill)
1/3 cup dark cocoa powder
1 tsp fine sea salt
6 large egg whites, whisked to foamy
2 tsp vanilla paste
8 ounces dark chocolate, finely chopped (or mini-morsels)
1) Heat your oven to 375 degrees and line three full-sheet pans with parchment paper.
2) Spread the almond flour evenly on one of the sheet pans and toast in the pre-heated oven until aromatic and slightly browned - 7-8 minutes. Set aside the toasted flour to cool completely.
3) In a small bowl, whisk together the cinnamon, cardamom and ginger. In a medium bowl, whisk together 1 cup of the granulated sugar and 2 tsp of the spice mix. Set aside.
4) In a larger bowl, whisk together the remaining 2 cups sugar, dark cocoa powder, salt and remaining spice mix. Whisk in the cooled almond flour.
5) In the now empty medium bowl, whisk the egg white until foamy and then whisk in the vanilla paste. Fold this mixture into the dry mix until evenly moistened. Fold in the chopped chocolate (or mini-morsels).
6) Using a 1” cookie scoop, portion out the dough, 4 pieces at a time, and roll in the spiced sugar. Place 16 cookies evenly on each sheet pan. Bake one pan at a time on the center rack for 8 minutes, rotate the pan, and bake for an additional 4 minutes until the cookies are puffed and the tops are cracking. Do not overbake!
7) Remove the pan to a wire rack to cool for 5 minutes before removing the cookies to cool completely on the wire racks.
