Mocha Almond Cookies

2 dozen

Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.


  • cup unbleached all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • 4 teaspoons instant espresso

  • 1 teaspoon baking powder

  • teaspoon kosher salt

  • 4 tablespoons unsalted butter

  • cup packed light-brown sugar

  • ½ cup granulated sugar

  • 1 large egg

  • 4 ounces bittersweet or semisweet chocolate, melted and cooled

  • ¼ cup finely ground blanched almonds

  • 1 tablespoon milk

  • Confectioners' sugar, for coating


  1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

  2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.

  3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

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