Dark Chocolate-Almond Crackles

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.