Almond Crackle Cookies
Thin and chewy Almond Crackle Cookies are only 3 ingredients but with big flavor and are a great holiday dessert recipe idea!
With all the Italian cookies I have on this blog, you’ll be churning out treats like your favorite Italian bakery in no time. I promise. There’s a chance that these Almond Crackle Cookies were the original Christmas cookie, as one of the recipes I came across in a book is said to have originated in 300 B.C. There is your cookie lesson for the day!
This is a fantastic recipe. Sure, there are fancier desserts out there, but I’m just love these almond crackle cookies. I made these 3 times last year along with my Chocolate Chip Almond Biscotti in November and December for various holiday parties and they are always a smash hit- the first thing to go!
I am so excited for Christmas this year. Eliza is 18 months old now and will be able to enjoy the holiday a lot more this year. I can’t wait to see her rip open presents and enjoy all of the food and holiday festivities. She will even get to try momma’s Christmas cookies this year, although she is no stranger to sweets. She loves my Chocolate-Covered Almond Biscotti and my Italian Ricotta “Peach” Cookies.
I highly encourage you to visit my entire collection of 7 Favorite Italian Holiday Cookies as you will be able to find whatever you want there. I have to add these almond crackle cookies to that roundup.
I’m an almond nut, every pun intended. If you are, as well, try these Italian Almond Macaroons that Mr. Wishes’ grandmother used to make for every holiday. It would not be Christmas without them. I also have a version that I dipped in chocolate called Italian Chocolate-Dipped Almond Horns.
Grab a cappuccino and dip these almond crackle cookies in it. You’re in heaven! Enjoy these warm from the oven, if you prefer them a bit crisp.
Tell me what you’re baking this holiday season! I would love to know.
- 6 tablespoons granulated sugar
- 1 large egg
- 1¼ cups sliced almonds
- pinch of salt
- Preheat oven to 325° F.
- Line two baking sheets with parchment paper or silicone baking mats.
- 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. Give it a really good stir as your spooning it out.
- Scoop the batter (2 teaspoons each) onto the baking sheets, leaving at least 2 inches of space in between; flatten each mound with the back of a fork.
- Bake for 18-20 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.
- Remove cookies from baking sheets. Enjoy!
- small cookie scoop