The last challenge for Spice Week was the spice biscuit chandelier — definitely one of the more ridiculous challenges to come out of the show. I begrudgingly made one strand, which actually held up! That said, I wasn’t about to string a bunch together; I just needed to prove it would work if needed. I much rather spent the time eating my biscuit of choice, a basler brunsli.
Store the cookies in an airtight container at room temperature for one week or freeze for up to six weeks.
- 125g sugar (plus extra for rolling)
- 120g almond flour
- 85g 72% cacao dark chocolate (I like Trader Joe’s)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 large egg white
- Line a baking sheet with parchment and set aside.
- Chop up chocolate to small chunks and put in food processor.
- Add the 125g of sugar, almond flour and spices to the chocolate and pulse until fine. Add the egg white and continue pulsing until a stiff dough forms.
- Sprinkle a flat surface with additional sugar and roll the dough 6 mm / 0.25 in thick. Cut out shapes with 2″ cutters and transfer to the prepared baking sheets.
- Let the cookies rest at room temperature for 1 hour before baking to get a crispy top. Preheat the oven when there’s 10 minutes left.
- Bake the cookies for about 15 minutes, until the tops look puffy
- Remove them from oven and cool completely on the baking sheets.