About the Recipe
Growing up, our holiday table was always graced with an assortment of about 10 different Christmas cookies. Among them, these chocolate rings were my mom's absolute favorite. It’s no surprise—she’s a chocolate lover through and through, and these cookies deliver a rich, intense chocolate flavor without being overly sweet.
What I love most about them is their light, crumbly shortbread texture and the way the bitter chocolate pairs beautifully with the sweet, zesty lemon glaze.
This recipe holds a special place in my heart, as it originally came from my paternal grandmother, who lived in a charming old farmhouse in Switzerland with the most incredible garden. Visiting her there is one of my fondest childhood memories. She was a phenomenal cook, and making her recipes now fills me with warmth and nostalgia.
I don’t usually bake many chocolate-heavy cookies for the holidays, but these are an exception. They’re simple to make, require minimal baking time, and are always a hit. If you’re a chocolate lover, these cookies are a must-try—you won’t be disappointed!
Rich Chocolate Flavor:Â These cookies are packed with an intense chocolate taste that's perfect for chocolate lovers.
Delicate Shortbread Texture:Â Light and crumbly, they melt in your mouth with every bite.
Easy and Quick to Make:Â The dough comes together effortlessly, and the baking time is short.
Perfect Balance of Flavors:Â The slight bitterness of the chocolate pairs beautifully with the sweet, tangy lemon glaze.
A Family Heirloom Recipe:Â This recipe carries a touch of nostalgia and tradition, making it extra special for the holidays.
Customizable:Â You can adjust the glaze or cocoa powder to suit your taste preferences.
Beautifully Festive:Â The contrast of dark chocolate and the light glaze makes these cookies a stunning addition to any cookie platter.
What You'll Love
Ingredients
Dough:
380g unsalted butter (1 2/3 cups)
150g sugar (3/4 cup)
350g all-purpose flour (2 3/4 cups)
150-200g cocoa powder (1 3/4 – 2 cups)
200g almond flour (2 cups)
1 teaspoon vanilla (1 teaspoon)
Glaze:
100g powdered sugar (3/4 cup)
2 tablespoons lemon juice (2 tablespoons)
1 tablespoon water (1 tablespoon)
Preparation
Step-by-step instructions on how to make chocolate rings
In a large bowl mix together butter and sugar until smooth and creamy.
Add in the flour, cocoa powder and vanilla.
When blended, slowly add in the almond flour.
Use your hands to kneed all ingredients together.
At first it may feel like there are too many dry ingredients for it all to all be able to stick , but keep mixing, everything will eventually incorporate nicely (I promise).
Once you have a nice solid dough, lightly flour your work surface and rolling pin to prevent the dough from sticking.
Roll your dough out so that it is about 5mm thick. (I like to work the dough in batches, I find it easier to handle and doesn't make me get too overwhelmed).
Take a large round cookie cutter (approximately 7cm) and cut out your main circles.
Then take a smaller circular cutter to cut out the center of each larger circle to make a doughnut shape.
Preheat your oven to 375F.
These cookies are a nice quick bake. So I do one cookie sheet at a time.
Bake for 7-9 minutes.
Let cool completely before glazing so that the glaze can set and doesn't melt off.
While the cookies cool, make your glaze by combining the powdered sugar with the lemon juice and water.
If you like a thicker glaze add less liquid. Powdered sugar becomes runny quite quickly, so if you feel you have added too much liquid, just add in a bit more sugar until you reach your desired consistency.
Once your cookies have cooled, use a pastry brush to paint each cookie with a thin layer of sugar glaze.
Let the glaze dry before serving.
1. Can I substitute almond flour with another type of flour? Yes, you can use hazelnut flour or finely ground nuts like walnuts or pecans as a substitute. Regular flour can work too, but the flavor and texture may differ.
2. What kind of cocoa powder works best? Use unsweetened cocoa powder, either natural or Dutch-processed. Dutch-processed will give a deeper chocolate flavor and color.
3. Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe by half or omit it entirely.
4. How do I know when the cookies are done baking? These cookies bake quickly. Look for a set, matte surface. They will firm up as they cool.
5. Can I make the dough in advance? Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to a month. Let it soften slightly before rolling.
6. Can I use lime juice instead of lemon juice in the glaze? Yes, lime juice will work as a substitute and provide a similar citrusy tang.