Almond Brandy Chocolate Crackle Delights

1. Pulverize Almonds

Take your toasted almonds and place them in a food processor along with 2 tablespoons of sugar. Pulverize them until they are very finely chopped.

2. Mix Almond and Flour Mixture

Sift 0.5 cup of flour and 0.5 teaspoon of baking powder over the almond mixture and mix everything together thoroughly.

3. Melt Chocolate and Butter

Set a heat-proof bowl over simmering water and melt 8 ounces of coarsely chopped bittersweet chocolate with 3 tablespoons of butter. Stir in 1.5 tablespoons of brandy until the mixture is smooth, then set it aside to cool slightly.

4. Whisk Eggs and Sugar

In a separate bowl, whisk together 2 room-temperature eggs and 0.25 cup of sugar until the mixture is thick and forms a ribbon when the whisk is lifted. This should take about 5 to 7 minutes.

5. Combine Mixtures

Carefully fold the melted chocolate mixture into the egg mixture until well combined, then gently stir in the almond and flour mixture.

6. Chill Dough

Cover the dough and chill it in the refrigerator for 1 to 2 hours until it is firm enough to handle.

7. Preheat Oven

While the dough chills, preheat your oven to 325°F and prepare two small bowls: one with granulated sugar and one with sifted powdered sugar.

8. Form and Coat Dough Balls

Once the dough is firm, roll it into 1-inch balls. First, coat each ball in granulated sugar, then roll them in powdered sugar to give them a beautiful crackled finish.

9. Bake Cookies

Place the sugar-coated balls an inch apart on parchment-lined baking sheets. Bake the cookies in the preheated oven for 12 to 15 minutes, rotating the baking sheets halfway through to ensure even baking. The cookies should have cracks on the surface, with firm edges and soft centers.

10. Cool and Enjoy

Let the cookies cool on the baking sheets, allowing them to set and develop their delightful texture. Enjoy your Almond Brandy Chocolate Crackle Delights!