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Chocolate-Almond Crinkle Cookies

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

3 hr 15 mins total
20 mins prep

Recipe Filed Under
Chocolate, Nut, Baking, Dessert, Cookie, Christmas

Provided By: Gina Marie Miraglia Eriquez

Would you say this recipe is...

+ VOTE NOW

Toasted almonds and a touch of fragrant almond extract make these chocolate crinkle cookies extra special.

Ingredients

Makes: dozen

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

1/2 stick unsalted butter

3 large eggs

1/4 cup granulated sugar

1/2 teaspoon almond extract

1 cup almonds, toasted and coarsely chopped

1 cup confectioners sugar

Directions

Sift together flour, baking powder, and salt. Melt chocolate with butter in a medium pan over low heat, stirring until smooth. Remove from heat and stir in eggs, granulated sugar, and almond extract. Stir in flour mixture, then stir in almonds. Chill, covered, until firm, about 2 hours.

Preheat oven to 350F.

Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2 inches apart on parchment lined baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.