Posted by Grace Massa Langlois on Monday, 24th May 2010

I spent Sunday afternoon making Chocolate Thumbprints and Dark Chocolate-Almond Crackles for my niece’s (Vera) bridal shower.  I made Chocolate Thumbprints for the first time last year and everyone quite enjoyed them so I decided to make them again.

A close up photo of chocolate thumbprints on a white plate with a pink napkin.

The Chocolate-Vanilla Bean Ganache filling is luscious, silky and rich.  I used an intense mint-dark chocolate this time.  The mint, vanilla bean, cream and honey were an impressive combination.  The recipe makes quite a bit of ganache but I plan on putting it to good use.  It will be perfect reheated and drizzled on ice cream.

A close up photo of chocolate thumbprints on a white dish with white doilie on a blue patterned sheet of paper.

I found the cookie dough was a little crumbly when I made them the first time but thankfully this time the dough was very smooth, a little sticky but much easier to work with, especially when making the indentations for the ganache.

A close up photo of chocolate thumbprints on a white dish on a pink napkin with a white cup and saucer.

I recently purchased the latest edition of Martha Stewart Living and I spotted the recipe for Dark Chocolate-Almond Crackles.  I knew immediately these cookies would become a family favourite; the marriage of chocolate and nuts is a winning combination.  I think my favourite part about baking these cookies was the aroma permeating throughout the house, chocolate baking and toasting nuts – absolutely divine!

A photo of 2 chocolate thumbprints on a white doilie with a turquoise chinese tea pot and teacup on a brown wooden placemat.

One very important tip I would like to pass on; you must refrigerate the cookie dough prior to rolling for at least an hour, it is extremely sticky.  The dough warms pretty quickly; I placed it in the fridge in between batches to make it easier to roll.

A photo of dark chocolate-almond crackles in 3 white paper cups with a white cup of tea on an orange napkin.

My sisters (Connie and Anna) stopped by just as I was taking the first batch of crackles out of the oven. The Dark Chocolate-Almond Crackles got thumbs up; they both enjoyed the intense chocolate flavour and the toasted almond pairing.

A close up photo of dark chocolate-almond crackles on a blue ribbon on a white dish placed on a blue tea towel.

It was unfortunate that I only made one batch of each; they were so tasty!  I insisted it was hands off until the bridal shower in a few weeks.

A close up photo of 3 dark chocolate-almond crackles on a mini pink cake stand on a white tea towel.

It was very difficult being indoors baking; I can’t remember the last time the weather was so beautiful for the long weekend.  Other than Saturday, the sun has been shining and it is so warm.  I had the perfect view to the neighbourhood fireworks last night; the sky was dancing with beautiful colours.  Sako (my yellow lab) was so excited, the fireworks were going off and he thought he was in the bush for the moose or partridge hunt (he was in his glory, so funny!).  Unfortunately, Kisses (my Lhasa Poo) didn’t share the same excitement; she was completely terrified and wouldn’t leave my daughter’s (Liana) side.

A close up photo of dark chocolate-almond crackles on a glass cake stand.

You may also enjoy a couple of other family favourites, Secret Chocolate Chip Cookies and Hazelnut-Orange Rochers.

A photo of chocolate thumbprints on a blue flowered white plate on a blue and white napkin placed on a wooden placemat.

I hope you all enjoy what’s left of the long weekend!  If you have a chance please take a visit to our Image Gallery.

A close up photo of 3 dark chocolate-almond crackles tied in a purple ribbon.

A close up photo of 2 chocolate thumbprints on a white doilie placed on a wooden placemat.

A photo of stacked chocolate thumbprints on a green patterned placemat.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cookies, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes, Ricette di Base

Comments (13)

13 Responses to “Dark Chocolate-Almond Crackles & Chocolate Thumbprints”

  1. Memoria Says:

    Oh, those thumbprints are calling my name!! Ohhhh, they look so inviting! I’m so tempted to make these tonight.

  2. Jennifer @ maple n cornbread Says:

    I just made thumbprints too but entirely different! I love the super chocolatey goodness and your pictures are over the top beautiful!

  3. Grace Says:

    Thank you Jennifer!

    Memoria, you must try them!

  4. dana Says:

    these look delicious. there’s nothing like a chocolate treat!

  5. Marly Says:

    I swear – I love to come to your site more for the pictures than the recipes. No discredit to the recipes at all, it’s just that the pictures are so beautiful…and calorie free! ;-)

  6. Galina Says:

    Just made Chocolate Thumbprints – yummy!!!! Nice texture, but require less sugar (in my opinion). Thanks for the recipe!

  7. Grace Says:

    You are most welcome Galina! Very happy you enjoyed.

  8. Chocolate-Hazelnut Spritz Cookies, Spritz Cookies, Spritz Cookie Recipe | La Mia Vita Dolce Says:

    […] of chocolate and nuts, not only the flavour combination but also the texture.  I baked these Dark Chocolate-Almond Crackles the other day. And we couldn’t possibly go through the Holidays without a batch of Chocolate […]

  9. Lola Says:

    OMG, these look absolutely delicious! I think I may have to give this one a try. Thanks!

  10. kathy Says:

    i wonder how these thumbprints would taste with bacon jam/marmalade in the center….hmmm. have you ever tried something like that?

  11. Grace Says:

    Kathy I’ve never tried a bacon jam, sounds absolutely mouthwatering. I am a big bacon lover, in fact my kids are too. I want to experiment with the salty/sweet combination much more this year. I will have to make the jam a priority. It would go well in a lot of different pastries, first thing to come to mind is some form of tart. I wish I had time to experiment this week because I’ve just made a few batches of pastry but I’m down to my last few recipes for my cookbook so it will have to take priority.

  12. kathy Says:

    when i cooked in a longterm facility (must be 5-7 yrs ago) the afternoon cook was responsible for baking “something” in large quantity as soon as the shift started. Not being a baker I hated this shift. I hardly ever baked at home because “I had to constantly bake at work”, but i found this recipe on-line way back then and they make a huge quantity, but they are soooooo good, and freeze so well, that one only has to make them once a year…..come to think of it – i should make some, they are the BEST crackle cookie recipe. I think the recipe made at least 300, can’t remember though, but you really should give them a try

  13. Recipes: Dark Chocolate Almond Crackles and Chocolate Thumbprints : Perlkönig Says:

    […] Original recipe: […]

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