Festive like winter snowflakes, these chocolate almond crackle cookies have a wonderful nutty flavor to set these cookies apart from the others!
I’m back. I took a day off from cookie recipes to watch in awe as hubby finished installing my new kitchen appliances! I’m loving my new cooktop and my new ovens are begging to bake me something in them! Yes, Santa came early for me and I’m a happy camper! Of course, I’m burned out on baking and cooking, but I certainly will start the new year off with the right supplies!
I’ve tried my best to show you all the varieties of cookies that are out there to choose to bake this holiday season. And there are so many more, too! It can be overwhelming to decide what to do first, trust me, been there, done that!
Today’s cookie is the Almond Crackle Cookie. It’s another recipe I found in the 2010 Martha Stewart Holiday Cookie Magazine. I barely tapped the tip of this collection of cookies recipes.
The first time I made these, Martha told me to toast the almonds, then grind them up. I found the almond flavor a bit over-bearing and well, a bit on the burnt side. I didn’t burn the almonds, but toasted them. I didn’t think it tasted great. Personally, I preferred to keep the almonds blanched and untoasted.
I love how the chocolate contrasts with the white of the sugar crackle. Real festive. Like snowflakes!
- 8 oz chocolate, bittersweet, chopped
- 1 cup almonds, blanched
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, unsalted, softened
- 1 cup brown sugar, light
- 2 eggs, large
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup powdered sugar
- In a double boiler, melt chocolate on medium to medium-low heat.
Let cool slightly. Set aside.
- Grind almonds in a food processor: until fine crumbs.
- Add flour, baking powder and salt to ground almonds and pulse until mixed.
- Using a stand mixer with a paddle attachment, mix together butter and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mix until well combined.
- Mix in melted chocolate.
- Add in almond-flour mixture and slowly mix until combined.
- Cover and chill for 1 hour.
- Preheat oven to 350ºF.
- Shape dough into 1-inch balls.
- In a small plate, place 1 cup granulated sugar. On a separate plate, place powdered sugar.
- Roll dough balls in the granulated sugar, then roll again with confectioner's sugar.
- Place dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing 1-inch apart.
- Bake for 8 minutes then rotate the sheet. Bake for an additional 7-10 minutes, or until surface cracks.
- Let cookies cool on baking sheet for 2 minutes.
- Transfer cookies to cooling rack to completely cool.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Serving Suggestions: Also great with walnuts and pecans, too.
Recipe adapted from Martha Stewart Holiday Cookies, December 2011
Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 57mgCarbohydrates: 15gFiber: 1gSugar: 13gProtein: 1g