1. Preheat oven to 350 degrees. 2. Line two baking sheets with parchment paper. 3. Whisk together flour, baking powder, salt, cocoa, cloves, cinnamon, allspice and nutmeg. 4. In a large separate bowl mix together eggs, sugar, oil, milk and vanilla. 5. Add flour mixture to wet mixture in small batches and mix until combined. 6. Add chocolate chips and chopped almonds. Dough will be very stiff. 7. With lightly oiled hands, continue to mix the dough till all ingredients are incorporated. Wash hands thoroughly. 8. Lightly oil your hands again so the dough won't stick to them and break off pieces of dough, rolling them with your palms into balls the size of walnuts. 9. Arrange on prepared baking sheet 2" apart and bake for 10 minutes. 10. Once cooled, dip the top of each cookie into the chocolate glaze. While still wet garnish tops with a few sliced almonds. 11. When set, re-dip the bottom of each cookie back into the chocolate glaze and let set again. 12. While still slightly wet, generously dust or roll each cookie into 1 cup powdered sugar. 13. Set aside to dry before stacking. 14. Cookies will keep in an airtight container for 2 weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
