Baking authority Dorie Greenspan is someone you can’t help but adore. From burning down her family kitchen as a youngster to working alongside Julia Child and earning multiple James Beard Awards. One of her most popular books is her 2016 book Dorie’s Cookies” – the Almond Crackle Cookie. With just a few pantry staple ingredients, these cookies deliver a big almond flavour with a delicate, crisp texture.
Simple Ingredients, Sophisticated Flavor
The genius of Greenspan’s almond cookie recipe lies in its simplicity. Letting premium sliced almonds take center stage results in a cookie with a rich, nutty taste. There’s no need to cream butter or roll dough. The ingredients combine in minutes with a quick mix, scoop, and bake.
While the recipe is uncomplicated, the flavours are complex. Each crunchy, wafer-like bite provides intense almond essence with hints of caramelized sweetness. Food experts praise how the recipe spotlights the nutty star ingredient.
Beloved Treat for Any Occasion
Thanks to their simple preparation method, these cookies work for any occasion. Enjoy them with afternoon tea, gift them to friends, or serve them on a holiday cookie tray. Their portability makes them perfect for potlucks and parties, too.
Home bakers love keeping Greenspan’s almond cookies in their back pocket for impromptu baking and hosting. The short ingredient list means you likely have everything on hand.
Easily Made Keto!
To adapt this for a keto diet, you can substitute the granulated sugar called for in the recipe with a keto-friendly sugar substitute like xylitol or erythritol. Use a 1:1 ratio when swapping the sugar for your preferred sugar substitute. Mix the egg, erythritol (or alternative sugar sub), and almonds as directed. The sugar substitute will provide the sweetness needed without adding any carbs or throwing you off your keto diet. Be sure to use blanched almonds as they will work best in this recipe. With just this one easy substitution, you can create low-carb, keto-friendly almond clusters to satisfy your sweet tooth.
Dorie Greenspan has a talent for developing sophisticated flavours from quality ingredients. These delicate, crispy almond cookies exemplify her skill. Following her famous formula, home bakers can recreate the taste of fine almond wafers and European treats.
This recipe is a must-try if you love the flavour of crispy bakery-style almond cookies. Get the iconic formula from Dorie Greenspan’s award-winning “Dorie’s Cookies” cookbook.
Dorie Greenspan's 3 Ingredient Almond Cookies
Ingredients
- 6 tbsp. granulated sugar 75 grams
- 1 large egg
- 1 1/4 cups sliced almonds 125 grams
Instructions
- 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.
- To make more pristine shaped cookies for afternoon tea, or gifting you can scoop the batter into silicone muffin cups. This will make removing them easy.
- 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.
Notes
Nutrition