I love crackle cookies but never was able to get them to actually look crackly.  They would just spread thin and the powdered sugar would melt into the cookie.  With the addition of almond paste, the cookies keep a nice shape to them.  By rolling the cookies in granulated sugar then powdered sugar, you create a sugar barrier that prevents the powdered sugar from melting into your cookie.  The results are delicious cookies that will disappear quickly!

Chocolate Almond Crackle Cookies 

7 oz Almond Paste1 cup powdered sugar¼ cup cocoa powder2 Tbsp. all-purpose flour¼ tsp. salt2 oz. egg whites1 tsp. vanilla extract 

For coating: 

½ cup powdered sugar½ cup granulated sugar 

In a kitchen mixer, blend together almond paste, sugar, cocoa, flour, and salt until smooth.  Add egg whites and vanilla. Mix until well incorporated. 

Remove bowl, cover and chill in refrigerator for minimum of one hour. (Can be chilled overnight). 

When ready to make cookies, place granulated sugar in a small mixing bowl and powdered sugar in another small bowl.  

Preheat oven to 325?F.  

Using a #100 ice cream scoop, scoop batter into bowl of sugar, and then powdered sugar coating well.  Place dough ball on a parchment lined cookie sheet leaving 2 inches around each cookie.  

Bake cookies until firm on top and outside is crackled, approximately 15 minutes.  

This entry was posted on Thursday, March 13th, 2008 at 4:07 pm and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.