5 Ingredients or Fewer
Dorie Greenspan's 3-Ingredient Almond Crackle Cookies
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86 Reviews
Rosalind P.
July 13, 2019
These cookies are gorgeous and elegant and irresistible. I do have a similar cookie that's the same ingredients but a little less delicate to handle and make, equally irresistible and must be made in double batches because the go so fast. xdf 2 eggs
1/2 tsp. salt
1 tsp. vanilla
1 cup sugar
3 cups ground nuts (walnuts, almonds, etc. - can combine dif. types)
coconut (optional) 1 cup = 73 g.
This recipe can be mixed in a bowl by hand and can be frozen.
Beat eggs eggs, salt, vanilla. Add sugar, nuts, coconut. The mixture will be thick. Drop onto a greased pan by spoonfuls. Bake at 350 for 15 minutes or until golden. Let harden before removing from pan.
1/2 tsp. salt
1 tsp. vanilla
1 cup sugar
3 cups ground nuts (walnuts, almonds, etc. - can combine dif. types)
coconut (optional) 1 cup = 73 g.
This recipe can be mixed in a bowl by hand and can be frozen.
Beat eggs eggs, salt, vanilla. Add sugar, nuts, coconut. The mixture will be thick. Drop onto a greased pan by spoonfuls. Bake at 350 for 15 minutes or until golden. Let harden before removing from pan.
Marsha L.
January 2, 2019
These are fabulous and so easy, and they look pretty on a cookie plate, on their own or with others, showing off their irregular organic shapes. I didn't let mine get quite as dark as those shown in the photograph, but they were still crunchy. Great recipe for gluten free and grain free people. I served mine last night with another easy and quick recipe found on Food52 website: Lime Posset with Graham Cracker Streusel.
Elessar
December 22, 2018
This is a fantastic recipe! I made these 3 times this week for various holiday parties and they are always a smash hit- the first thing to go! I have used slivered almonds and even very finely chopped almonds and it is always a success. I would recommend doubling the recipe and, for a party, making smaller cookies of just 1 teaspoon. I also add a pinch of salt (about 2 grams if doubling the recipe) to make these even better.
Mmabatho
July 2, 2019
Elsessar, I thought this was excessive when I first read your comment. But....I currently have a double batch cooling on my counter top! This my 3rd batch in 2 weeks. These would make a wonderful gift. I'll try your salt idea next time. For those thinking about using muffin tins, I find the cookies to be too soft for my liking, you also loose some crispy bits when you take them out the tin.
Barbara
December 12, 2018
Does the recipe call for the entire egg, or do you just use the egg white? Thanks—I’m hoping to make this tonight as it sounds easy and I have the ingredients on hand.
Freddurf
December 12, 2018
It calls for the whole egg, but I mistakenly used only the egg white and loved the results.
Ms. M.
October 18, 2018
I am planning to make these cookies, for the first time, to bring to someone's house for brunch. I already have slivered almonds on hand. Will they work as well as sliced almonds?
Gwen
October 18, 2018
Hard to say because the cookies are very thin after baking, and slivered almonds are not as thin as the sliced. You could do a trial if you don't care about using ingredients up.
ELCookie
October 18, 2018
I would not use slivered almonds. The cookies are thin and bake quickly; basically almonds surrounded by egg white. Look at the picture above and you can see how they are integrated. I do not think the slivered almonds work the same way.
Allison C.
August 6, 2018
These are great! So easy to make, crispy and yummy! Just make sure you have silicone baking sheets or they will be hard to pick up with a spatula.
Genevieve
June 27, 2018
Super easy and tasty! I should have thought about adding sea salt and lemon zest. Made them with only 2/3 of the sugar (4 tbs) and it was sweet enough for me, but maybe you’ll get more batter with the full 6 tbs. It was ready in 15 minutes in my oven (mine runs hot). I also spread the batter on the sheet because I was afraid they wouldn’t come out flat. Would love to try the cornflake idea - did you leave the cornflakes whole, or crushed?
Alternative preparation: Has anyone tried adding the egg/sugar batter to the pan in circles first, and then adding almonds on top? I’m wondering if that will result in a more uniform look!
A must-try for anyone who likes easy crispy treats!
Alternative preparation: Has anyone tried adding the egg/sugar batter to the pan in circles first, and then adding almonds on top? I’m wondering if that will result in a more uniform look!
A must-try for anyone who likes easy crispy treats!
ELCookie
March 17, 2018
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?
Dot W.
March 7, 2018
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)!
Donna L.
February 12, 2018
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.
Sarah
September 10, 2017
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?
shozgirl
July 13, 2017
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.
Lynn D.
July 13, 2017
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.
Gwen
May 9, 2017
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.
Gwen
October 18, 2018
Did not think of that at the time. I would probably use the silicone baking cups instead of the paper ones to prevent sticking.
Judy S.
April 30, 2017
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!
Gal
February 19, 2018
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!
Nancy L.
April 24, 2017
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.
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