New This Month

Dark Chocolate-Almond Crackles


These cookies bring together rich dark chocolate and nutty toasted almonds.

  • Prep:
  • Total Time:
  • Yield: Makes about 4 dozen

Source: Martha Stewart Living, May 2009


  • 8 ounces dark chocolate (such as 70 percent cacao), finely chopped
  • 5 ounces blanched almonds (1 cup), toasted
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Coarse salt
  • 1 stick unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 1 cup confectioners' sugar


  1. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Let cool.

  2. Pulse almonds in a food processor until very finely chopped. Transfer to a medium bowl, and stir in flour, baking powder, and 1/2 teaspoon salt.

  3. Beat butter and brown sugar with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and vanilla. Mix in chocolate. Reduce speed to low, and mix in almond-flour mixture. Refrigerate dough until firm, about 1 hour.

  4. Preheat oven to 350 degrees. Form dough into 1-inch balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Arrange on parchment-lined baking sheets, spacing about 1 inch apart.

  5. Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes. Transfer sheets to wire racks; let cool.

Cook's Notes

Cookies can be stored at room temperature for up to 3 days.

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