Heatherlea Farm Shoppe Chocolate Almond Crackle Cookies

These rich, chewy treats are easier to make than you might think.

November 29, 2021 | | Desserts

Chefs Zac Schleyer and Courtney Snow of Heatherlea Farm Shoppe Café in Caledon love to make these chocolate crackle cookies for the holidays. Don’t skimp on the confectioners’ sugar!

Heatherlea Farm Shoppe Chocolate Almond Crackle Cookies

Recipe submitted by: Chefs Zac Schleyer and Courtney Snow ( Visit Website )


Makes about 4 dozen


  • 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


  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.

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