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1
Whisk the flour, cocoa, baking soda, and salt in a medium bowl until well mixed and set aside.
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2
Add the sugars in a small bowl and mix well with your fingers pressing out any lumps.
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3
(Mix with a food processor if lumps are stubborn.)
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4
In a bowl with an electric mixer, cream the butter and canola oil until creamy.
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5
Add sugar mixture, cinnamon, peppers, and vanilla.
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6
Beat on high speed for 1 to 2 minutes.
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7
Beat in the egg white and until the mixture is smooth.
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8
Turn off the mixer.
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9
Beat in the flour mixture on the lowest speed, just until combined.
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10
Gather the dough together with your hands and form it into a neat log, 9 to 10-inch long by 1 1/2- inch in diameter.
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11
Wrap in plastic wrap or waxed papper.
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12
Fold or twist ends of the paper without pinching or flatting the log.
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13
Refrigerate at least 45 minutes, or until you are ready to bake.
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14
Arrange the oven racks in the upper and lower third of the oven and preheat to 350F (180C).
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15
Line baking sheets with parchment paper, baking mat or aluminum foil.
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16
Use a sharp knife to slice rounds of chilled dough, a scant 1/4 inch thick.
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17
Arrange the cookies, 1-inch apart, on the prepared baking sheets.
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18
Bake 12 to 15 minutes.
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19
Rotate the baking sheets from top to bottom and front to back about halfway through.
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20
Cookies will puff and crackle on top, and then begin to settle down slightly when done.
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21
Remove the baking sheets from the oven and use a metal cookie spatula to transfer the cookies to a wire rack to cool.
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22
Let the cookies cool completely.
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23
Store in an airtight container up to 2 weeks, or freeze up to 2 months.
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24
For topping the cookies:
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25
After the cookies are baked, let them cool on a wire rack, melt the chocolate and drizzle on top if desired, then sprinkle crushed candy canes and chopped almonds on top
