2-1/4 cups sugar
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons cream of tartar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350°.
In a large bowl, combine the first six ingredients. Remove 1/2 cup sugar mixture to a shallow dish.
Add butter to remaining sugar mixture; beat until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking cocoa, cream of tartar, baking powder and salt; gradually beat into creamed mixture.
Shape dough into 1-1/2-in. balls. Roll in reserved sugar mixture; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 10-12 minutes or until edges are firm. Remove to wire racks to cool. Yield: about 3 dozen.
1 cup softened margarine
1/2 cup sugar
2 tsp vanilla
1/8 tsp salt
2-1/4 cups flour
1/4 cup cocoa (preferably Dutch process)
In large bowl, cream butter, sugar, vanilla, and salt till fluffy. Gradually stir in flour until blended. Gather into ball. Divide ball in half. With hands or wooden spoon work cocoa into half till well blended. Divide each half into quarters. Shape each quarter to 1/2″ thick rope, using lightly floured hands if necessary. Place a chocolate and a white roll next to each other, then a white roll on the chocolate, and a chocolate roll on the white. Press lightly to form a compact roll. Repeat with remaining dough. Wrap
rolls airtight. Chill several hours or overnight. Cut in 3/16″ slices. Place 1/2″ apart on lightly greased cookie sheet. Bake in preheated (350 degree) oven 12 minutes or until white dough turns golden. Yield: 6 dozen
1/4 cup coconut flour
1 cup almond flour
1/4 cup organic raw cacao powder
1/2 cup pure maple syrup
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup slivered almonds
1/2 cup quality dark chocolate ( chopped up with sharp knife into bits….could use chocolate chips)
Preheat oven to 350 F/160 C.
Add all the dry ingredients together in a bowl – almond flour, coconut flour, cocoa powder, baking soda and salt. Stir until all combined.
Pour in maple syrup and stir until you get a dough. Can use hands at this point.
Place dough on a lined dish, and mould it into shape. Mine was about 15cm/15cm, you could make it into a log.
Place in oven and bake for 15 minutes. Allow it to cool completely.
Once cooled, around 1 hour later, cut log into slices.
Put them back on tray on their side and cook for another 12 minutes at same heat. Keep an eye on them as I burnt my first lot at this point!
Allow to cool and serve. Store in airtight container.
3⁄4 cup all-purpose flour
1⁄4 cup almonds, finely ground
3 tablespoons Dutch-processed cocoa powder
3⁄4 teaspoon baking powder
1⁄4 teaspoon salt
1 large egg
1⁄3 cup sugar
2 teaspoons pure vanilla extract
1⁄2 teaspoon almond extract
1⁄3 cup dried cranberries
chocolate, Melted for drizzling
Preheat oven to 350 degrees and arrange a rack in the center of the oven. Line a baking sheet with parchment paper.
Whisk together flour, ground almonds, cocoa powder, baking powder and salt in a medium bowl.
Beat egg and sugar with a handheld or standing mixer on medium-high speed until pale and thick, about 5 minutes. Beat in vanilla and almond extracts. Reduce speed to low, and gradually add flour mixture. Beat until no traces of flour remain. Stir in cranberries. The dough will be very wet and sticky.
Scrape the dough onto the prepared baking sheet, forming a thick line in the center. Wet your hands and pat dough into a 9-x-3-inch rectangle. Bake until puffed and dry to the touch, about 25 minutes. Cool on pan for 15 minutes; keep oven on. Peel off parchment and carefully transfer rectangle to a cutting board. Cut crosswise into 1/3-inch-thick slices.
Lay slices flat on unlined baking sheet, and bake until dry, about 10 minutes. Flip slices and bake for 10 minutes more. Let cool completely. Cookies will crisp as they cool.
Drizzle with melted chocolate if desired.