These chocolate almond spice roll-out cookies happen to be sparkly and festive, but more importantly, they are delicious and fudgy, plus gluten-free and dairy-free by design. I've got a helpful trick for you that makes rolling them out frustration-free, plus they keep well for days, too.
I have a love-hate thing going with roll-out cookies, the kind where you roll out the dough and use cookie cutters to make shaped cookies. Love: making the cookies (provided that the dough is being cooperative). Hate: dry, lifeless cookies, which roll-out cookies tend to be. These chocolate almond spice roll-out cookies manage to tick all the boxes, however: they are obligingly fudgy and tender, and richly flavored with chocolate (as in from a chocolate bar) and cinnamon. Since they're made with almond flour, the cookies have great texture and an added layer of flavor.
Making the dough
A quick whirl of all the ingredients in the food processor and the dough is ready to roll out. It should be just slightly crumbly but stick easily together when pressed. Turn it out onto a large sheet of parchment paper, then pat it into a disc.
A trick for rolling out the cookies
These cookies earn the title of frustration-free from a simple trick: you roll out the dough first, while it's malleable, between two sheets of parchment paper. You then chill the dough well in between the sheets of parchment before cutting into shapes. (I used these Star of David cookie cutters; it's a great set.)
I was concerned that the dough wouldn't re-roll well, but a quick knead and it was obliging to work with. I resuseg the parchment and used all but a tiny bit of dough in three or four roll-outs, making three dozen cookies.
Before baking, dip the cookies in a dish of granulated sugar for sparkle and crunch.
Need more cookies for your jar?
- Coconut macaroons
- Peanut Butter Gelt Blossom Cookies
- Hazelnut Chocolate Chip Cookies - also gluten-free / Passover friendly
- Deborah Madison's Nut Cookies
- Dairy-Free Cowboy Cookies
Chocolate Almond Spice Roll-Out Cookies (parve)
- Food processor fitted with a metal blade
- 4 oz bittersweet chocolate - 115 g
- 1¾ cups almond flour
- 1 cup confectioners’ sugar - 115 g
- ¼ cup granulated sugar - 50 g
- 3 Tbsp cocoa powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 egg whites
- 1 tsp vanilla extract
- ½ cup granulated sugar - 100 g
- Preheat oven 325°F / 165°C. Line 2 baking sheets with parchment paper.
- Chop the chocolate coarsely and add to the food processor. Then, add to the work bowl the almond flour, powdered sugar, granulated sugar, cocoa, cinnamon, and salt. Process until the chocolate is finely ground, about 30 seconds.
- Add the egg whites and vanilla and pulse about 10 times, until a dough begins to form.
- Transfer dough to large piece of parchment paper and pat into a disc. Place another sheet of parchment paper and, using a rolling pin, roll out the dough between the two sheets of parchment until ¼" / 6mm thick. Refrigerate dough, still between parchment, for 10 minutes.
- Spread remaining ½ cup granulated sugar in shallow dish. Using a star or other cookie cutter, cut dough into shapes. After cutting out the first batch of shapes, knead the dough once in your hands and roll out again, repeating until all the dough is used up.
- Dip both sides of each cookie in granulated sugar to coat and place about 1" / 2.5cm apart.
- Bake for 13-15 minutes, until just slightly puffed.