Letters

Provided by popular demand!  These cookies (provided by Wendy Greenhut) were a hit at the Art Connection opening at Ocean Ridge Town Hall.

Dark Chocolate-Almond Crackle Cookies
 
 *The dough will need to be refrigerated for an hour before baking*
 
 
8 ounces dark chocolate (such as 70% cacao) finely chopped
 5 ounces blanched almonds (1 cup), toasted
 ½ cup all-purpose flour
 1 teaspoon baking powder
 1/4 teaspoon coarse salt
 1 stick unsalted butter, room temperature
 1 cup packed light-brown sugar
 2 large eggs
 1 teaspoon pure vanilla extract
 1 cup granulated sugar
 1 cup confectioners’ sugar
  
 1.  Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring.  Let cool.
  
 2.  Pulse almonds in a food processor until very finely chopped.  Transfer to a medium bowl and stir in flour, baking powder and salt.
  
 3.  Beat butter and brown sugar with a mixer on medium-high speed until fluffy, 2-3 minutes.  Mix in eggs and vanilla.  Mix in chocolate.  Reduce speed to low and mix in almond-flour mixture.  Refrigerate dough until firm, about 1 hour.
  
 4.  Preheat oven to 350 degrees.  Form dough into 1-inch balls.  Roll in granulated sugar to coat, then in confectioners’ sugar to coat.  Arrange on parchment-lined baking sheets, spacing about 1 inch apart.
  
 5.  Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes.  Transfer sheets to wire racks; let cool.
  
 Cookies can be stored at room temperature for up to 3 days.