We first tried these Chocolate Almond Spice Cookies in Bern, Switzerland. What impressed us most, outside the crisp-chewy texture and the subtle hints of spice was the incredible uniformity of the little cookies. Each one was exactly the same size and shape.

(Makes 4 dozen)

1 1/2 cups whole, natural almonds

1 1/2 cups sugar

1 cup semisweet chocolate chips

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/4 cup (2 large) egg white

1 teaspoon kirschwasser (clear cherry brandy)

1/2 cup powdered sugar for rolling out the dough

1.) Preheat oven to 300 and line 2 baking sheets with parchment.

2.) In a food processor, combine almonds and sugar. Pulse the motor on and off until the almonds are roughly ground, then leave the motor on the grind the almonds fine, about 30 seconds. 

3.) Add the chocolate chips, the cinnamon and cloves and pulse the motor on and off to grind the chocolate. (Do not over-process or the chocolate will melt and the mixture will become pasty; it should be dry and crumbly.)

4.) Add the egg whites and the kirschwasser and pulse until the mixture comes together to form a stiff dough.

5.) On a surface coated in powdered sugar, roll out the dough to 1/4-inch thick. (This is thicker than most cookies, so be careful not roll it out too thin.) Cut the rolled dough into rounds or heart-shapes with 2-inch cookie cutters and transfer the cookies to lined baking sheets. Re-roll any scraps of dough and cut it in the same manner.

6.) Bake the cookies just until they are firm to the touch, about 10 minutes. (Do not over bake or the cookies will harden as they cool; they should be tender and chewy.) Cool the cookies completely and keep in an airtight container for up to 2 weeks.