Heatherlea Farm Shoppe Chocolate Almond Crackle Cookies

Ingredients

• 8 ounces bittersweet chocolate, finely chopped
• 1 cup blanched, toasted almonds
• ½ cup all-purpose flour
• 1 tsp baking powder
• 1 tsp coarse salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1½ cups granulated sugar
• 1½ cups confectioners’ sugar

Instructions

1. Preheat oven to 350F.
2. Melt chocolate in a double boiler or a heatproof bowl set over (but not in) simmering water, stirring.
3. Let mixture cool slightly.
4. Pulse almonds in a food processor until very finely chopped.
5. Transfer to a bowl and stir in flour, baking powder and salt.
6. In a separate bowl beat butter and brown sugar with an electric mixer on medium-high until fluffy, about 3 to 4 minutes.
7. Add eggs and vanilla. Mix in chocolate, then reduce mixer to low.
8. Add almond-flour mixture. Cover and chill for 1 hour.
9. Shape dough into 1-inch balls. Roll in granulated sugar to coat, then roll in confectioners’ sugar.
10. Arrange on baking sheets lined with parchment paper, spacing them about 1 inch apart.
11. Bake, rotating sheets halfway through until surfaces crack, about 15 to 20 minutes.
12. Let cool on sheets on wire racks.