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Dark Chocolate-Almond Crackles
Nb persons: 0
Yield: about 4 dozen
Preparation time:
Total time:
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| These cookies bring together rich dark chocolate and nutty toasted almonds. Prep: 30 minutes
Total: 1 hour 30 minutes Ingredients | |
| 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 |
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.
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