Dorie Greenspan's 3-Ingredient Almond Crackle Cookies

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.

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!

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?

It won’t be the same but you can try. I’d try the original recipe first.

this recipe sounds wonderful! can I use sesame seeds instead of almonds??

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)!

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.

How much sea salt?

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?

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.

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.

So good!

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.

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!

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.

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!

I've just made them - used brown sugar 65 g, and a pinch of salt. Very easy and very tasty!

It just occurred to me that this is a great Passover recipe! Done and done!

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.

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.

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!

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.

Finally tried this recipe exactly as written. Worked perfectly, no problem removing from silpats after allowing a 10 minute rest as instructed. But our first bites found them rather bland. Then I ground sea salt on them...OMG! What a difference that made. Can't stop eating them. I don't know if adding salt before baking will create the same magic...I plan to just grind salt on them after being baked. I'd love to hear from anyone who used choco chips or other ingredients. Thanks, Dorie!

would they still turn out if you cut the sugar in half

My neighbor invited me for tea. I told her I would be over in a half an hour. Preheated oven while I whipped these up. Sugar and egg, one minute. Folded in almonds. Small meatball scoop on two sheet pans with Silpats. Bake 20 minutes. Cool 10 minutes. Delicious!!! What a find this is. 15, not 20, cookies. They won't be around until tomorrow, so will have no idea if they get soggy.

Has anyone tried these with a little lavender?

Approximately how many cookies does this recipe make?

I just baked these and they are a hit! So easy. All the suggestions here in the comments for changing them up sound wonderful too. Shared this as my pick for #RecipeOfTheDay. Thank you for a delightful treat.

Not that easy. A beginner baker doesn't have a whisk, parchment paper or silicone baking mats lying around.

Just made these and they are absolutely delicious. Next time I might add a touch of salt.

Ps as for sticking...I let them cool completely then peeled the silpat off the cookie. No spatula needed.

Had great results using silpat mats. Thought I had almonds sns was going to try pinenuts but was being "frugal" with my expensive pinenuts. Looked around pantry for an alternative...sugered rice krispies!!! Before anyone makes a face, they were crispy, light and sweet. My husband...big cookie lover...thought they were made with almonds!!! Can't wait to try other ingredients too. As for the person where the batter pooled, perhaps the egg and sugar seperated? Be surr to whip the heck out of the egg and sugar before folding in nuts. Thanks!

These are so delicious! The crisp texture is really nice and the almonds come out so nice and toasty. Since it's raining today, I'm sure that won't last long. I put them in a plastic airtight container, but if they get a little chewy I think that will still be good.
I was worried about the comments that said they stuck to the parchment, so I used silpats on top of the parchment. I let them cool about 5 minutes and tried to lift one up but it was sticking to the silpat. I hurriedly lifted up the whole silpat and gently flipped it over onto the parchment and carefully peeled the silpat off the backs of the cookies and let them kind of fall back onto the parchment. Let them cool a minute or two and then flipped them right side up. I was afraid if I let them cool completely on the silpat, they would really stick. But now I wonder if they were sticking because they were still too warm. Perhaps cooling them the full 10 minutes would have let them release easily, but I was afraid to try.
I also used half white sugar and half dark brown just because I love brown sugar. Dee - licious! I will definitely make these again.

I couldn't wait to try these but am very disappointed. Every single one has stuck to the paper. That's ok (just) for family. Hopeless for guests (duh!). I will try again but use those little edible sheets of rice paper underneath. [I'm always complaining how long words are in German (I live in Austria) but there's a short word for them: Back-Oblaten. If anyone knows the word in English, please let me know...].

Ottolenghi and Tamimi have a very similar recipe that uses zest of an orange, confectioners sugar and egg whites. It's easy and fantastic. They also freeze well. I'll try this one next time.

I mistakenly made this with only the white of the egg (my preschooler was helping/distracting me). They still turned out great!

Wow! So simple yet so delicious! Thanks for the recipe. Time to buy the book!

anybody try to whip the egg whites and make almond-laden meringue type cookies? This was my instantaneous thought, that the white would be whipped!

Where have these been all my life? I literally went straight from the computer to the kitchen. So easy. So lovely. I added a pinch of salt, 325, 20 min. Can't stop eating them!

Peggy
I appreciate your response and I must tell you that almonds are one of the nuts along with walnuts that people are highly allergic to and with severe reactions. I am fully aware of this as I am in the medical field and have also worked for an allergy & allergy specialist and these two in particular are on the top of the nut allergies. Usually the peanut that is tolerable is the "dry roasted" peanut and as a person who cooks & bakes a lot I would still never take the chance of using the dry roasted peanut as one never knows the sensitivity level to nuts of anyone who is allergic. It would still be great to have recipes without any nut content as on the other end of the spectrum there are this'd who just don't like nuts whatever they may be. Thanks for listening.

I'm a couple minutes from taking them out of the oven- all the liquid pooled in the center of my baking sheet. If I make them again, I think I'll use a muffin tin to help them hold their shape.

And gluten free!!! A cookie for those of us who can't eat flour. Dorie Greenspan and Food 52, you've done it again and made my day!

Fast, easy and tasty! Definite make again

I made these with coconut palm sugar (low glycemic sweetener) and they came out just as yummy.

I made this but changed the recipe a little. Add 1/2 teaspoon of each cinnamon, cardamom and vanilla bean paste for enhanced flavor. Use 1 cup of almonds and 1/4 cup of almond flour to help with cookie structure.

Peg
So many people have nut allergies & most recipes contain nuts. Is it possible to share great & simple recipes without using nuts, as nuts do change texture, consistency, & flavor to many recipes?

Just tried these. Amazing. Nora, if you see this, I would truly enjoy having the recipe with the chocolate chips, dried cherries, and nuts. Is it just mixing those ingredients with the egg and baking?

I have used a similar method for quite a while, with chocolate chips and/or dried cherries, with walnuts or pecans instead of almonds. Note, these are gluten-free. I've used stevia in place of sugar, too, so I could feel very righteous.