Chocolate Almond Crackles
 
 
Author:
Recipe type: Dessert
Ingredients
  • 8 ounces bittersweet chocolate, finely chopped
  • 1 cup blanched almonds, toasted (350 degree oven for 10 minutes)
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon coarse salt
  • ½ cup (1 stick) butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 1 cup confectioners’ sugar
Instructions
  1. Melt chocolate in a double boiler or a heatproof bowl set over (not in) a pan of simmering water. Let cool slightly.
  2. Pulse almonds in a food processor until very finely chopped. Transfer to a bowl, and stir in flour, baking powder and salt.
  3. In a separate bowl, beat butter and brown sugar with an electric mixer on medium-high speed until fluffy, 3-4 minutes. Add eggs and vanilla. Mix in chocolate. Reduce speed to low, and add almond-flour mixture. Cover and chill at least 1 hour.
  4. Preheat oven to 350 degrees F. Shape dough into 1-inch balls (this was my job). Roll in granulated sugar to coat (this was Anna’s job – my 3-year-old) then in confectioners’ sugar (this was Cate’s job – my 6-year-old). Arrange on parchment or silpat-lined baking sheets, spacing 1 inch apart. Bake, rotating sheets halfway through, until surfaces crack, about 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
Recipe by This Week for Dinner at https://thisweekfordinner.com/cooking-with-kids-redux-and-delicious-chocolate-almond-crackles/