Friday, August 12, 2016

Chocolate Almond Crinkle Cookies

I remember, growing up, hoping there was some minor business (a check to cash, something to deposit or withdraw) at our local bank Saturday morning. Any other morning, they had the crusty lollipops in the straw bowl they kept near the deposit slips.

But Saturday mornings, they had doughnuts and/or doughnut holes.

I was definitely that kid that sneakily said "Don't you have something to do at the bank, Dad????" at 8:30 on a Saturday morning, hoping we could go early and snag the treats.

Experimenting with my dad's lightbox...kind of cool to have a solid black background!
How does this relate to the cookies shown in these pictures? Well, these cookies are rolled in not just powdered sugar but also granulated sugar. I'm not sure why, but I'm sure my 7 year old self would be all over it.

They're also fudgy and chocolatey, without being as dense and greasy as a brownie or extra chocolaty cookie sometimes is. The dough is different from your standard cookie dough because ground almonds are a substantial addition to the dry team (flour, baking soda, salt).

And, rather than being creamed with butter, the eggs are whipped into a frenzy with some sugar until the whole thing is pale and thick. Melted chocolate, a small gob of butter, and some coffee or liquor finish off the whole shebang, transforming it into a chocolate cloud.

It is worth noting, however, that this is not a one-bowl kind of recipe. There's the food processor (to break down the almonds), a stand mixer (to beat the crap out of the eggs), and then a double boiler (to melt the chocolate, but I said "ENOUGH!" and went with a microwaveable bowl instead). Let it be known that these steps are worth it, and the end product is delicious!

After 1 bite, it's all over...

Chocolate Almond Crinkle Cookies
Yield: 25 cookies (note: the original recipe said it made 40. Apparently I make big cookies...but no one ever complained about that!)


  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 3 tablespoons butter
  • 1 1/2 tablespoons brewed coffee (or reconstituted from espresso powder, which is what I used) or liquor (Grand Marnier or dark rum would work)
  • 1 cup (125 g) almonds, toasted
  • 1/2 cup (70 g) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs, room temperature (this is apparently do it quickly, put the eggs in a bowl with warmish tap water for 5-10 minutes, then change it and let it sit for another 5-10 minutes)
  • 1/3 cup (65 g) sugar, plus more for coating
  • powdered sugar for coating


  1. Melt chocolate, butter, and coffee/liquor together in a microwave-safe bowl, stirring and checking every 30 seconds. Set aside to cool.
  2. Process almonds, flour, baking powder, and salt in a food processor until they are as finely ground as possible.
  3. Whip eggs and 1/3 cup sugar in a stand mixer with the whisk attachment on high for approximately 5 minutes, or until a distinct ribbon forms when you lift up the beater. 
  4. Gently fold in the chocolate mixture to the egg mixture with a rubber spatula. Next, fold in the almond-flour mixture. Chill dough for 1-2 hours, until firm (dough can be chilled for up to 5 days for frozen for up to a month).
  5. Preheat oven to 325 degrees Fahrenheit and prepare baking sheets with parchment, silicone, or greased foil. 
  6. Pour some granulated sugar into a bowl, then sift some powdered sugar into another bowl. Scoop 1-inch balls of dough and roll in your hands. Roll in the granulated sugar first, then the powdered sugar and place 2 inches apart on baking sheet. 
  7. Bake for approximately 12-14 minutes, or until cookies are just starting to firm up at the edges but still very soft in the middle. Let cool on baking sheets until cooled enough to transfer to wire racks.

via Ready for Dessert, by David Lebovitz

1 comment:

  1. This is one serious cookie for the choc-o-holic. Amazing and the baker is too!!!! Sue......