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