Dorie Greenspan's 3-Ingredient Almond Crackle Cookies
Author Notes: When you call Dorie Greenspan to say you’re coming over, this is what she bakes. “It takes longer to preheat the oven than to put these cookies together,” she wrote to me. “I love them for a million reasons, but chiefly because they're a simple pleasure that can be shared on the spur of the moment.” She includes a perfectly round variation in her book using muffin tins (and plenty of baker's spray to help them break free), but we preferred the ease and charm of the freeform version. Adapted slightly from Dorie's Cookies (Rux Martin/Houghton Mifflin Harcourt, 2016). —Genius Recipes
Makes 20 cookies
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6
tablespoons (75 grams) sugar
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1
large egg
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1 1/4
cups (125 grams) sliced almonds (blanched or unblanched)
- Position the racks to divide the oven into thirds and preheat it to 325° F. Line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or a teaspoon at hand.
- Whisk the sugar and egg together in a bowl for a minute or so, until well blended and just a bit thick. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away — it separates as it stands. In fact, it’s good to give the batter a stir or two as you’re spooning it out.
- Each cookie needs 2 teaspoons of batter. Scoop the batter onto the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork.
- Bake for about 20 minutes, rotating the pans midway through baking. The cookies should be toasted-almond beige, and dry and crackled on top. Transfer the baking sheets to racks and let the cookies cool for about 10 minutes. Carefully lift the free-form cookies with a wide spatula.
- Note: If your kitchen is cool and dry, you can keep these in a tin or paper bag overnight. Keep them longer, and they might soften, a condition easily reversed: Place the cookies on a lined baking sheet and warm them in a 350° F oven for about 6 minutes; cool on the sheet.
- This recipe is a Community Pick!
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about 1 month ago ELCookie
Made these as written and then made a version with chocolate covered almonds (I hand sliced). Both delicious. Definitely making them for Passover. Thinking of making a version half dipped in chocolate. Wondering if anyone has frozen them?
about 2 months ago malw
It won’t be the same but you can try. I’d try the original recipe first.
about 2 months ago pegtech
this recipe sounds wonderful! can I use sesame seeds instead of almonds??
about 2 months ago Dot Williams
Made these over the weekend and they were delicious. My husband is a big fan of these and says they are a good "dipping" biscuit (as in dipping into his cup of milk coffee)!
2 months ago Donna Lee
I did not like them. They were not crispy. They were soggy after they cooled down from the oven. I's probably try them again with the new hints and advice but for me, these 3 ingredient cookies weren't worth it. Just no substance. Not even as good as, say nut brittle.
4 months ago Joyce Gordon
How much sea salt?
4 months ago Debbie
I’ve seen posts that say 1/4 tsp. I just did a couple twists of the sea salt grinder and it was fabulous.
8 months ago Sarah
My oven only has one rack - anything I should do different? Or can I just bake them on the middle rack, one tray at a time?
9 months ago shozgirl
I have now made variations at least 50 times. Always a huge hit. Anything can go in, have taken to premixing and storing almonds or other nut/sunflower seeds/raisens/granola or oats/any dried fruit/ chocolate chips....endless possibilities. I do add pinch of sea salt Have found 375 superior to 350 for crispness and avoiding soggy 2nd day cookies. Must cool before removing from Silpat.
9 months ago Lynn D.
I was scheduled to bring cookies to a friend for tea in two hours. I had the sugar and egg mixed. I opened the never before opened bag of almonds and it was full of meal moths! I chunked up walnuts in the food processor. It worked out fine, but I think I would like it even better with almonds.
12 months ago Jocelyn Grayson
So good!
12 months ago Gwen
I've made these twice since they appeared recently on Food52's Facebook. The first time I used parchment paper, and some of them spread more than others, but they tasted good. The second time I made them I used greased muffin pans to make them more uniform in appearance, and they stuck to the pans. I won't be using the muffin pans for this recipe again.
12 months ago Judy Sennesh
I make these with egg whites only. 1 egg white and 1/3 cup sugar whisked by hand, 1 cup of toasted sliced almonds and the grated rind of a lemon. 300 degrees for 20 minutes. Divine!
2 months ago Gal
Judy, I chose to make your version of these cookies. I followed your instructions and the cookies came out absolutely divine! Thank you, Judy for sharing your version on these cookies!
12 months ago Nancy Lyon Johnson
I just served these with coffee at a tapas luncheon I prepared for 12. Easy, wonderful, and they look as if you made them yourself (in a good way). Of all the dishes I prepared, this is the one that got the most recipe requests. I used turbinado sugar because it's what I had on hand; next time, I'll try them with a touch of salt. A great recipe as is . . . with lots of creative possibilities.
about 1 year ago X
I made these with pumpkin seeds, pumpkin pie spice, a dash of cayenne, and brown sugar. The came out fantastic! Then I made them again with the almonds using coconut sugar--also very, good, thoug I preferred the pumpkin seed ones. I will try them with walnuts and maple sugar next. Great idea for versatile quicky cookies. Thanks for sharing the recipe!
about 1 year ago n f
I've just made them - used brown sugar 65 g, and a pinch of salt. Very easy and very tasty!
about 1 year ago michael.sidman.5
It just occurred to me that this is a great Passover recipe! Done and done!
about 1 year ago shozgirl
I am adding I too have made, remade and made more its so easy. HUGE hit at a gathering, my lady friends ate way more than they usually do. Ran out of almonds so last night used oatmeal, raisins, sunflower seeds and choc chips. Amazing. Always adding sea salt now. So simple, a small bowl yields 18-20 depending on size. Must use 2 pans. Silpat and letting them dry is key.
about 1 year ago Sherry Wright
I won't even shame myself by admitting how many times I have made these since I first made them about a month ago. They are THAT easy to make and oh so tasty! I have shared this recipe with about 6 people and they all tell me that they have shared it too. For those that can't eat nuts, try cereal! I tried it with corn flakes and am going to try honey nut cherrios next. The nut ones are best but the cereal ones are good too. I always add cinnamon but aside from that, I go right by the recipe. This has moved to the top tier of my cookie recipes. Thanks so much for sharing.
about 1 year ago Kristen Miglore
Kristen is the Creative Director of Food52
Love the cereal idea. Our Events Director Eunice recently was planning an event at the office for a lot of guests with allergies, including nuts, so we decided to swap in coconut flakes (the big kind that are sometimes called coconut chips). They worked great, too!
about 1 year ago shozgirl
Have made a few times now. Done at 350 10 mins and worked...have used both white surgar and raw...there is a difference both good. Added sea salt as others suggested and some chocolate chips...so good, big it, easy and love it!
about 1 year ago Tazmin A. Shariff
I couldn't wait to make these and hurried to the store to buy the almonds. They're easy to make but sickly sweet. I'm not a fan of meringues so I guess that should have been my warning.
about 1 year ago Maureen
I didn't find them overly sweet. Did you try the salt trick?
Showing 24 out of 70 comments