Black & White Crackle Cookie recipe

Chocolate & Hazelnut Crackle Cookies

(Makes approximately 18 cookies)

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We used to make these cookies to serve with coffee at my restaurant, although I’m pretty sure just as many were troffed by the waiting staff when I wasn’t looking! I love the way the sugar coating ceases up and crackles as the cookies start to bake. This photo is on our Alia food photography background.

 

Ingredients

  • 225g Dark Chocolate

  • 45g Butter

  • 2 Eggs

  • 65g Granulated sugar, plus extra for coating the cookies

  • Icing Sugar to dust

  • 100g Chopped toasted almonds

  • 120g Flour

  • ½ tsp baking powder

  • 2 tbsp brandy

 

Method

  • Melt the chocolate, brandy and butter in a mixing bowl over a lightly simmering pan of water.

  • Use an electric whisk to beat the eggs and sugar until white and forming ribbons when the whisk is lifted from the mixture.

  • Fold in the chocolate mixture.

  • In a separate bowl mix together the flour, toasted almonds and baking powder before stirring into the chocolate batter.

  • Refrigerate the mix for an hour or so to firm up.

  • Roll into walnut sized balls. Get two small mixing bowls and add a few tables spoons of icing sugar to one and granulated sugar to the other. Toss the balls in the granulated sugar and then the icing sugar and space out on a large baking tray lined with parchment.

  • Bake at 180C for 10-12 minutes. Allow to cool on the tray. Once cooled, these will keep in an air tight container for up to a week.