Ginger Chocolate Crackle Cookies

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   1.

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   Preheat the oven to 350F.

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   Combine the chocolate and butter in a small microwave-safe dish and microwave in 30-second intervals, stirring after each, until smooth, about 2 minutes.

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   Set aside to cool slightly.

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   2.

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   Whisk the almond flour, all-purpose flour, ginger, cinnamon, cloves, nutmeg, baking powder and salt together in a large bowl.

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   Beat the eggs and brown sugar in another large bowl with an electric mixer until pale and fluffy.

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   Add the chocolate mixture and beat until combined.

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   Add the flour mixture and mix on low speed until incorporated.

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    Refrigerate the mixture until firm, at least 1 hour.

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    3.

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    Place the granulated sugar in a shallow bowl and the powdered sugar in another shallow bowl.

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    Form the dough into balls 3/4-inch in diameter and roll them first in the granulated sugar and then in the powdered sugar, until generously coated like a powdered doughnut.

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    Place on 2 non-stick baking sheets about 2 inches apart and bake for 8 to 10 minutes.

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    4.

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    Let the cookies cool for a couple of minutes on the baking sheets before transferring them to a cooling rack.

* Per serving · 4 servings · Values may vary.

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