Best Chimneysweeps

Best chimneysweeps are the chocolate-and-almond cookies that look like little soot-tipped sweep brushes, hence the name. The base is a flourless meringue-leaning batter with ground almonds, sugar, and egg whites, which is then enriched with melted chocolate and a touch of cocoa powder for that deep almost-truffle flavor.

The blanched-almond and sugar grind is the move that gives these cookies their structure. Almonds processed with sugar break down into something between flour and meal, fine enough to bind but textured enough to stay chewy. Don’t grind to powder. A bit of texture is what you want.

Because there’s no flour, these cookies are naturally gluten-free, which earns them a place at any holiday cookie tray that needs to accommodate dietary needs. The texture is similar to a chocolate macaroon but denser, with a crackly exterior and a soft fudgy interior.

The whole almond on top, pointed end up, is the signature visual move that turns a homely cookie into something that looks elegant. Press it in firmly so it doesn’t pop loose during baking.

The low 325°F (160°C) bake is intentional. Higher heat scorches the sugar before the inside sets. Twelve to 15 minutes gives a dry exterior and soft center every time.

Pro Tips

• Cool melted chocolate before adding to the batter. Hot chocolate cooks the egg whites and ruins the texture.
• Wet your fingertips with cold water before shaping. Sticky batter slides off without water.
• Toast the chopped almonds in a dry pan for 3 minutes before adding. Untoasted almonds taste flat against the chocolate.
• Cool 5 minutes on the sheet before moving. Hot cookies break apart easily.

Variations

• Swap blanched almonds for hazelnuts for a Nutella-leaning chocolate-hazelnut cookie.
• Add ¼ teaspoon almond extract to the batter for a more pronounced almond flavor.
• Drizzle cooled cookies with white chocolate for visual contrast and added sweetness.