Here is a perfect recipe for the cookies shown in the photo — soft, chewy almond crinkle cookies with a crackled powdered-sugar crust and a whole almond on top. 🍪🤎
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Almond Crinkle Cookies (Amaretti-style)
Soft inside, crunchy outside, naturally crackled.
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Ingredients
- 200 g almond flour
- 120 g sugar
- 2 tbsp cocoa powder (optional, for chocolate version like in the photo)
- 2 egg whites
- 1 tsp almond extract (or vanilla)
- 1 tsp baking powder
- 1 pinch salt
- Powdered sugar (for coating)
- Whole almonds for topping
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Instructions
1️⃣ Prepare the dough
- In a bowl mix:
- almond flour
- sugar
- cocoa
- baking powder
- salt
- Add the egg whites (not whipped) and almond extract.
- Mix until a thick, slightly sticky dough forms.
2️⃣ Shape the cookies
- Form small balls using your hands (about 20–25 g each).
- Place them on a plate and chill 15 minutes (helps with cracks).
3️⃣ Coat & decorate
- Roll each ball generously in powdered sugar — fully cover it!
- Place on a baking tray lined with parchment.
- Press one whole almond into the center of each cookie.
4️⃣ Bake
- Bake in a preheated oven at 170°C for 12–15 minutes.
- They should crack beautifully and stay soft inside.
5️⃣ Cool
- Let them cool on the tray for 10 minutes, then transfer to a rack.
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Result
Crackled, snow-covered cookies with a chewy almond center — exactly like in the photo!