Dorie Greenspan's 3-Ingredient Almond Crackle Cookies

I made this exactly per the recipe and it came out perfectly except it was too eggy for my taste. Second time I used two egg whites, 1/4 tsp cinnamon and 5 drops vanilla. The flavor was better but they came out more sticky and chewy instead of crisp. Next time I will use the whole egg whites+ spices. Good base to play with!

I happened to have a few egg whites in the fridge and a cup of sliced almonds (100 g) in the pantry, so I was happy to whip these up. The interwebz told me that 2 egg whites is a good sub for the volume of one egg, so I eyeballed 2/3 of the 3 egg whites I had in the bowl and mixed it thoroughly with 4/5 the weight of the sugar (since I had 4/5 the weight of the almonds). I was able to spoon out 12 cookies on one half sheet and after 22 minutes at 325 degrees, they were still a bit chewy and felt too sweet. I was too impatient to let them go longer to get them extra crispy. The small amount of batter I had remaining had a higher ratio of egg white to nuts in it than the batch I had just baked, so I added some sesame seeds to round things out. I also added a pinch of salt, and scraped all of that onto the pan. It was probably about two tablespoons' worth. This time, I baked it at 350 for over 20 minutes, and I managed to pull the tray out just before the cookie burned. I pulled the parchment paper onto the cooling rack and let it rest for ten minutes or so. It was dark brown, super crispy, and delicious! If I happened to have a couple of egg whites that I needed to use up, and I also had a cup of nuts handy (or sesame seeds!), I would make these again, but not otherwise. I do really appreciate how quick these came together and the fact that they are gluten-/grain-free. I should note that I didn't have to flatten the cookies when spooning the batter out in tablespoons full, and I also didn't have any issue with spreading. I wonder if egg yolks cause more spread than whites (which I did mix until frothy).

I hate to be the outlier, but I didn’t enjoy these. I don’t love the taste of egg, and that’s really all one could taste here: almond and egg. I might try again with just egg the egg white (I suspect the yolk is the taste I’m not enjoying). But overall the rare Dorie Greenspan recipe that I did not like.

A wonderfully easy and delicious gf cookie. Made no changes. Why would you? Simple, lovely, and they disappear almost immediately. Just perfect.

Has anyone ever made these as a full sheet and then broken it apart??

Quick, easy & delish as promised. I do like a little salt to balance the sweet, so I sprinkled a little sea salt on ea cookie after the bake. Might add a bit of almond extract next time. My lower shelf (baked on silpat) cookies came out noticeably darker than the upper shelf cookies (baked on parchment paper) at 20min. Am sharing this recipe all around.

I used 1/4 of the sugar.Then crushed potato chips and black sesame seeds seeds and a touch of smoked salt.👍🏼

I just made these to use up some of my large supply of sliced almonds. I love the consistency and how they disappear in your mouth, but I thought they were too sweet. I wonder if a drop of a spice might cut the sweetness. Any suggestions?

I always used pumpkin seeds, a bit of salt and only frothy egg whites. So easy, so good!

These are AWESOME and ADDICTING! Double the recipe if you want them to last longer than a day. Have given them as gifts during Stay-Home period. Do you have advice for using egg replacement?

Really simple but really good! One batch didn’t even last 15 minutes in my house.

I made these for the first time as something our Thanksgiving company could snack on. After my first bite, I immediately started on another batch. So good!

For the second batch, I added cinnamon and a tiny pinch of cayenne, and they tasted like spiced nuts!

I use sliced almonds, pumpkin and sunflower seeds and a few small chocolate chips. After Baking and cooling I put them in a freezer bag and freeze them. Whenever I need a treat I get one and eat them frozen. They are always crisp and wonderful.

Trying these with xylitol....fingers crossed.

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.

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.

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.

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.

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?

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.