This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was meant to be a simple one. Almond Crackle Cookies only have three ingredients and I figured they would be a doddle to make…
Dorie says:
These have just three ingredients — sugar, sliced almonds and an egg — and no reason, other than a baker’s faith, to turn into anything delicious. When a Parisian friend, Martine Collet, gave me the recipe, I kept asking if she’d forgotten anything. Maybe a little flour? Maybe a dab of butter? Nope. 1–2–3, and that’s it. What you get are crisp, caramel-almond wafers with more flavor than you would have thought possible.
Hmmm, ok then! I halved the recipe to make around 10 of these (enough on a weekend of lots of baking!) and off I went..
Once all the ingredients are mixed in, Dorie warns:
You need to use the batter now — it separates as it stands. In fact, it’s good to give the batter a stir or two as you’re spooning it out.
Sure, ok… A minute or so won’t make a difference, will it? YES IT WILL. As evidenced in my top photo! There is a suggestion to make these in a muffin tin but mine were all in use and I went freeform with these. And boy, did they ever?! I suggest mixing the batter/ dough between scooping each cookie.
I got a few that *didn’t* stick together and yes, they tasted great but next time (I would make these again, maybe dip them in chocolate), I would definitely go the muffin tin route…
Wonky? Yes! Delicious? Yes!
Get the recipe for Dorie Greenspan’s Almond Crackle Cookies on p 176 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
_________
Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
_________
Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
_________
Buy my books! In the French kitchen with kids and French Food for Everyone: le goûter (after school snacks) and le dîner (dinner) are out now! Click here for details and how to order!
Like this post? Get blog posts delivered to your inbox! Sign up here!
First of all, I was very happy to see your look very similar to mine as I was in a panic that mine didn’t look anything like the ones in the book despite having tried twice. I did mine free form as well, and they did spread quite a bit. I was afraid I wouldn’t be able to get them out of the tin in a nice manner. The one thing that I notice on yours that I will do next time, and there will be a next time as these crunchy almond cookies are addictive, is that I will try to find sliced almonds that don’t have the brown skin still attached as yours are much more attractive that way. Thanks for the lead on that. Your photos are really good.
“yours” not your, apparently typing today is not my strong suit.
Thank you for all the suggestions, I will follow them to a tea.
I did stir my batter as I was dropping each cookie and they still spread. I think the tin is the only way to get the tight cookie from the picture. I was just too afraid to do that because of her description of running a knife around each one haha.
I think as long as they were delicious, it doesn’t matter. Thanks for the tips – though I can see this being another fail this month for me.
I’ll definitely try out the tin…thanks for the advice!