No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Dark Chocolate-Almond Crackles

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

  • Yield: Makes about 4 dozen
Dark Chocolate-Almond Crackles

Source: Martha Stewart Living, May 2010


  • 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. 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.

Reviews (6)

  • 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.

Related Topics