So glad to hear you enjoyed - they are definitely a favorite here!

I'm glad you enjoyed! Indeed with the almonds you don't really miss the butter as they give a lot of richness, plus the egg white adds to the texture, too.

Thank you! I ended up adding a bit of water and nutelex (vegan butter) as it’s what I had in the house 😅 the dough didn’t hold together too much for rolling out but when cooked they have stayed together. I’ll try aquafaba next time

So I don't think vegan butter would work that well since it's not about adding fat but more working as a binder and I don't know how well vegan butter would do there. Instead, a vegan egg replacer might be better and there are a few around these days. I'm afraid I don't use them so can't particularly advise on which is better. Another possibility is using aquafaba since it works in a similar way to egg white in many circumstances, and may work as an alternative here.

Interesting, I have pretty much always seen these made with bittersweet, but I can understand a darker flavor coming through more.

I haven't tried freezing these particular cookies, but I don't see why it wouldn't work. They also keep at room temperature in a sealed container for a good week or more - they just gradually become a little more chewy.

Hard to go wrong, right?! The little bit of spice works so well too.

Thanks - I agree, definitely perfect for Christmas (though I think we may sneak them in some other time too!)

It's hard chocolate - I used a good quality baking chip, but either chocolate chips or a bar broken up would also work, and yes get it to a half cup (or else go by weight, 85g/3oz, which is more accurate, if you can)