Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Mocha Almond Cookies 3.1 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 18, 2020 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies. Ingredients ⅓ cup unbleached all-purpose flour ¼ cup unsweetened cocoa powder 4 teaspoons instant espresso 1 teaspoon baking powder ⅛ teaspoon kosher salt 4 tablespoons unsalted butter ⅔ 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 Directions 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. 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. 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. Rate it Print