Chocolate Crackle Cookies

1. Prepare Almond-Flour Mixture

Process the toasted almonds and 2 tablespoons of sugar in a food processor until they form a fine almond-sugar mixture. In a separate bowl, combine this mixture with the flour and baking powder, ensuring everything is well mixed.

2. Melt Chocolate and Butter

Melt the coarsely chopped chocolate and butter over simmering water in a heat-proof bowl. Once melted, stir in the brandy until everything is smooth and well blended.

3. Whisk Eggs and Sugar

Whisk the eggs and 1/4 cup of sugar together in a large bowl until the mixture reaches the ribbon stage, about 5 to 7 minutes. You'll know it's ready when the mixture thickens and drips in ribbons from the whisk.

4. Combine Mixtures and Chill Dough

Gently stir the egg mixture into the melted chocolate, then fold in the almond-flour mixture until everything is just combined. Cover the bowl and chill the dough in the refrigerator for 1 to 2 hours, or until it is firm enough to handle.

5. Roll and Coat Dough Balls

Preheat your oven to 325°F (160°C). Prepare two separate bowls with granulated sugar and powdered sugar for coating. Once the dough is firm, roll it into 1-inch balls. Coat each ball first in granulated sugar and then in powdered sugar.

6. Bake Cookies

Place the sugar-coated dough balls on parchment-lined baking sheets, spacing them about 1 inch apart. Bake the cookies for 12 to 15 minutes, rotating the sheets halfway through to ensure even baking. The cookies are done when their edges are firm and their centers remain soft, with distinctive cracks in the white sugar shell.

7. Cool Cookies

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.