Ingredients
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2 cups Nature's Promise® Blanched Almond Flour
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1 cup sugar, plus more for rolling
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4 oz bittersweet chocolate, chopped
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1 1/2 tsp pumpkin pie spice
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1 large egg white
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Confectioners' sugar, to dust (optional)
Steps
1
In the bowl of a food processor, combine the almond flour, sugar, chopped chocolate, and pumpkin pie spice. Process 1 min., until mixture turns into a fine powder. To food processor, add the egg white and pulse until a stiff dough forms.
2
Line two baking sheets with parchment. Sprinkle work surface lightly with sugar. Roll dough to ¼-inch thickness (if dough is too sticky to roll, wrap in plastic and refrigerate for 15-20 min.). Using a 2- to 3-inch star or snowflake cookie cutter, cut dough into shapes and transfer to prepared pans. Let dough sit at room temperature for at least 1 hour and up to 4 hours. If desired, dust with the confectioners’ sugar.
3
Preheat oven to 375°F. Bake cookies 15 min., until slightly puffed. Cool completely before serving. Store in an airtight container for up to 5 days.
Tips
For crispier cookies, let them sit out for 2-4 hours before baking.
