👨‍🍳 Instructions

1. 1

   In a food processor, pulse the finely chopped dark chocolate until it's almost ground. Add the cocoa powder, cinnamon, cloves, and salt, and pulse until well combined.

   💡 Tip: Ensure chocolate is finely chopped for easier processing.
2. 2

   Transfer the chocolate mixture to a bowl and stir in the finely ground almonds.

3. 3

   In a separate bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form.

   ⏱️ 5-7 minutes
4. 4

   Gently fold the egg white mixture and vanilla extract into the almond-chocolate mixture until a stiff dough forms.

   💡 Tip: Be careful not to overmix.
5. 5

   Spread a thin layer of granulated sugar on a clean work surface. Place the dough on the sugar, sprinkle with more sugar, and top with another piece of parchment paper. Roll out the dough to about 1/4 to 3/8 inch thickness.

6. 6

   Remove the top parchment paper. Cut out shapes using cookie cutters. Let the unbaked cookies air dry at room temperature for at least 1.5 hours (or up to overnight) to ensure a crispier top.

   ⏱️ 1.5 hours+
7. 7

   Preheat oven to 160°C (325°F). Line baking sheets with parchment paper. Place the dried cookies on the prepared sheets.

   ⏱️ 15 minutes
8. 8

   Bake for 12-15 minutes, until the edges are set and the tops are slightly puffed. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

   ⏱️ 12-15 minutes