Posted on Monday, 24th May 2010 by Grace

This is the first time in a long time that I remember the weather being so beautiful for the long weekend. Other than Saturday, the sun has been shining and it is so warm. Last night I had the perfect view to the neighbourhood fireworks, 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. Kisses (my lhasa poo) didn’t share the same experience, she was completely terrified and wouldn’t leave Liana’s side.

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

I spent Sunday afternoon making cookies for the bridal shower.  I only have a few batches left to make.  I made Chocolate Thumbprints for the first time last year for my niece’s bridal shower and everyone really enjoyed them so I decided to make them again.

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

The chocolate-vanilla bean ganache is absolutely delicious, very smooth and rich.  I decided to use intense mint-dark chocolate this time.  The mint, vanilla bean, cream and honey was such an amazing combination.  The recipe makes quite a bit and I have some left over.  It will be perfect reheated and drizzled on ice cream.

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

When I made the chocolate thumbprints the first time I found the cookie dough was a little crumbly but this time it was very smooth, a little sticky but much easier to work with, especially when making the indentations with the spoon.  I think the humidity in the air had something to do with it.

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

I picked up the latest edition of Martha Stewart Living the other day and noticed the recipe for the Dark Chocolate-Almond Crackles.  I absolutely love the combination of chocolate and nuts and knew these would become a favourite. Nothing is better than the aroma in the house when you’re baking chocolate and toasting nuts.

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

You must refrigerate the cookie dough prior to rolling for at least an hour, it is extremely sticky.  The dough warms pretty quickly so I placed it in the fridge in between batches to make it easier to roll.

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

My sisters stopped by just as I was taking the first batch out of the oven.  The crackles got a thumbs up, they both enjoyed the intense chocolate flavour and the toasted almond pairing.

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

It was unfortunate that I only made one batch of each, they were so tasty but it’s hands off until the bridal shower in a few weeks.

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

I hope you all enjoy what’s left of the long weekend and check out our image gallery!

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

Dark Chocolate-Almond Crackles

(from Martha Stewart, Martha Stewart Living)

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

Makes about 4 dozen

  • 8 ounces dark chocolate ( 70% ), finely chopped
  • 5 ounces blanched almonds (1 cup), toasted
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Coarse Salt
  • 1 stick unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 1 cup confectioners’ sugar
  1. Preheat oven to 350° F.  Place almonds on a baking sheet and toast for 8 minutes.  Let cool.
  2. Melt chocolate in a heatproof bowl set over a small saucepan of simmering water, stirring.  Cool for 10 minutes.
  3. Pulse almonds in a food processor until very finely chopped.  Transfer to a medium bowl.  Sift in flour, baking powder, and 1/2 teaspoon salt.  Combine with a whisk.
  4. In the bowl of a stand mixer, with the paddle attachment, on medium-high speed, beat butter and brown sugar until fluffy.  Mix in eggs, one at a time and vanilla.  Mix in chocolate.  Scrape sides of bowl.  Reduce speed to low, and mix in almond-flour mixture, 1/3 at a time.  Refrigerate dough until firm, approximately 1 hour.
  5. Preheat oven to 350° F.  Form dough into 1-inch balls.  Roll first in granulated sugar to coat, then in confectioners’ sugar to coat.  Place on a parchment lined baking sheet or a baking sheet lined with a silicone mat, spacing about 1 inch apart.
  6. Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes.  Transfer baking sheets to wire racks and let cool.

Chocolate Thumbprints

(from Martha Stewart, Martha Stewart Living)

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

Makes about 7 dozen

for Cookies

  • 2 cups all-purpose flour
  • 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
  • 2 teaspoons coarse salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar, plus more for rolling
  • 2 large egg yolks
  • 2 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 350° F.  Sift flour, cocoa powder, and salt into a small bowl. In the bowl of a stand mixer, fitted with the paddle attachment, on medium-high speed, cream butter and sugar until pale and fluffy.  Reduce speed to medium, add egg yolks one at a time, cream, and vanilla.  Scrape sides of bowl.  Beat in flour-cocoa mixture, 1/3 at a time, until just combined.
  2. Roll balls using 2 teaspoons dough for each, and roll each in sugar.  Spacing 1-inch apart, arrange on a parchment-lined baking sheet or a baking sheet lined with a silicone mat.  With the handle of a wooden spoon, press gently in the centre of each to create an indentation.  Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes.  (If indentations lose definition, press centres again.)  Let cool slightly on baking sheets and transfer cookies to wire racks to cool completely.
  3. Spoon warm ganache into centre of each cookie.  Let stand until firm, about 30 minutes.  Cookies will keep, covered, for up to 3 days.

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

for Chocolate and Vanilla-Bean Ganache

Makes about 1 cup

  • 1/3 cup honey
  • 1/3 cup heavy cream
  • 1/2 vanilla bean, split and scraped, pod reserved
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened
  1. Combine honey, cream, and vanilla seeds and pod in a small saucepan over medium heat.  Bring to the simmer, cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
  2. Place chocolate in a food processor.  Return cream mixture to a simmer, then strain through a fine sieve.  Discard solids.  Pour cream mixture over chocolate, and let stand for 1 minute.  Process until smooth.  Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated.  Let cool slightly, and then use immediately.

Related posts:

  1. Warm Strawberry Cake, Baked In A Teacup & Hazelnut-Orange Rochers
  2. Classic Crème Brûlée & Lemon Madeleines
  3. Fudgy Chocolate Brownies & Caramel Pots de Creme
  4. Chocolate Lover’s Delight, Deep-Chocolate Brownie Cupcakes
  5. White Chocolate Pots De Creme, Blueberry Sauce & Hazelnut Florentines

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Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes

Comments (5)

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

  1. Memoria Says:
    May 25th, 2010 at 12:23 am

    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:
    May 25th, 2010 at 5:59 am

    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:
    May 25th, 2010 at 6:06 am

    Thank you Jennifer!

    Memoria, you must try them!

  4. dana Says:
    May 26th, 2010 at 2:42 pm

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

  5. Marly Says:
    May 27th, 2010 at 10:03 am

    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! ;-)