How cute are these spiced chocolate cookies shaped like stars? You make the cookie dough for these in the food processor which makes it really simple. The hard part is the rolling and the cutting of the dough as it can crumble a little around the edges. Don’t worry. Press it back together if need be. These cookies are worth that little bit of effort! These chocolate spice cookie stars (also known as basler brunsli) are made with ground almonds, dark chocolate, and lots of cinnamon. The cookies have a lovely chewy texture and the granulated sugar gives them a festive sparkly finish.
Chocolate spice cookies
- 200 grams slivered almonds 1 3/4 cups
- 115 grams icing sugar 1 cup
- 115 grams 70% cacao chocolate chopped
- 50 grams granulated sugar 1/4 cup, plus 1/2 cup (100 grams) extra for coating
- 3 tbsp Cacao Barry extra brute cocoa powder
- 1 tsp ground cinnamon
- 1/4 tsp fine kosher salt
- 2 large egg whites
- 1 tsp pure vanilla extract
- In the bowl of a food processor, combine the almonds and icing sugar. Process for 1 minute. Add the chopped chocolate, 50 grams of sugar, the cocoa, cinnamon, and salt, and process together for another minute. Add the egg whites and the vanilla and pulse to form a dough.
- Transfer dough to a parchment-lined surface, then knead it together to form a smooth disk. Let the dough sit for 10 minutes uncovered. Top with a second piece of parchment and roll out the dough to 1/4 inch thickness.
- Slide parchment onto a cutting board or sheet pan and chill cookie dough 10 to 20 minutes.
- Preheat the oven to 325ºF and line two baking sheets with parchment. Cut out stars (with a 2-inch cookie cutter), and toss stars in granulated sugar before placing on baking sheet. Bake 1 sheet at a time for about 13 to 15 minutes. The stars will have crackled a little. Let cool before transferring to a wire rack. You can reroll dough scraps and cut out and bake more stars until you run out of dough.
Adapted from America’s Test Kitchen
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.