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.

Reviews Add a comment

  • feedemwell
    8 JUL, 2011
    Very nummy! I love the texture :) The flavors are perfect balance
  • mykele
    5 JUN, 2011
    Now this is a recipe that I am going to try. The directions are very clear AND you preheat your oven at the right time. That one direction is what I always check out first when reading a recipe. Almonds in this finely chopped form will mean my husband will eat them. Mykele
  • MrsWaz
    20 DEC, 2010
    I'm so surprised to read these comments! I made these this weekend, and they were awesome! Perhaps they did something wrong, or didn't let the batter chill as instructed. I made them exactly as instructed, and they were exactly as pictured and totally yummy. I included them in this year's gifts for my neighbors.
  • OCBaker
    12 DEC, 2010
    Very disappointing. The measurements are way off. The cookies were flat and never set up. Like melted fudge. I threw them all away. What a waste ofntime and money!
  • mykele
    20 MAY, 2010
    sloopie 44 I am willing to bet that the flour amount is wrong. Half a cup just is not correct. At least one cup is needed. Surely you didn't get 48 cookies, did you? There is not enough "body" to support the rest off the ingredients.. They are trying to substitute "almond flour" for flour and It didn't work. Mykele
  • sloopie44
    20 MAY, 2010
    I made these last week for special person day at school. They were pancake thin. Very disapointing for all the forming and rolling.