Dorie Greenspan's 3-ingredient almond crackle cookies from Food52 by Dorie Greenspan

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Notes about this recipe

  • annaschmidt on July 20, 2024

    I reduced the sugar to 5 T, and it worked fine -- still plenty sweet. I also added a big pinch of salt. My cookies puddled a bit, so I think I needed to whisk the eggs and sugar to a thicker, airier consistency. I'll use the electric beaters next time. Overall nice. Also sort of feels like a very good granola bar?

  • Kag2020 on December 31, 2022

    They don’t look anything like the picture (mine are lighter and I didn’t want to take the chance of the nuts burning), and perhaps I should actually beat the egg the next time instead of just whisking. However, they’re delicious. They might benefit from putting the batter in the refrigerator for a half hour or so; that seems to hold the egg together a bit better. Delicious, different cookie.

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