Dark Chocolate-Almond Crackles

Name: Dark Chocolate-Almond Crackles
Prep time: 30 min
Total time: 90 min
Ingredients: 8 ounces dark chocolate (such as 70 percent cacao), finely chopped; 5 ounces blanched almonds (1 cup), toasted; 0.5 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

3.3

(29)

5 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

30 mins

Total Time:

1 hrs 30 mins

Yield:

4 dozen

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

Ingredients

8 ounces dark chocolate (such as 70 percent cacao), finely chopped
5 ounces blanched almonds (1 cup), toasted
½ 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

Directions

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