Posted on Monday, 24th May 2010 by Grace
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.
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.
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.
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!
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.
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.
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.
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.
You may also enjoy a couple of other family favourites, Secret Chocolate Chip Cookies and Hazelnut-Orange Rochers.
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.
Dark Chocolate-Almond Crackles
(from Martha Stewart, Martha Stewart Living)
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
- Preheat oven to 350° F. Place almonds on a baking sheet and toast for 8 minutes. Let cool.
- Melt chocolate in a heatproof bowl set over a small saucepan of simmering water, stirring. Cool for 10 minutes.
- 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.
- 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.
- 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.
- 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)
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
- 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.
- 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.
- Spoon warm ganache into centre of each cookie. Let stand until firm, about 30 minutes. Cookies will keep, covered, for up to 3 days.
Chocolate-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
- 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.
- 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.
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Tags: after school treat, afternoon tea, almonds, chocolate, chocolate dessert, cookie batter, cookie dough, cookies, ganache, Martha Stewart cookies, Martha Stewart recipes
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (12)
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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.
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!
May 25th, 2010 at 6:06 am
Thank you Jennifer!
Memoria, you must try them!
May 26th, 2010 at 2:42 pm
these look delicious. there’s nothing like a chocolate treat!
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!
December 10th, 2010 at 6:35 pm
Just made Chocolate Thumbprints – yummy!!!! Nice texture, but require less sugar (in my opinion). Thanks for the recipe!
December 10th, 2010 at 7:29 pm
You are most welcome Galina! Very happy you enjoyed.
December 16th, 2010 at 2:06 pm
[...] 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 [...]
January 2nd, 2011 at 8:29 pm
OMG, these look absolutely delicious! I think I may have to give this one a try. Thanks!
January 7th, 2012 at 2:34 pm
i wonder how these thumbprints would taste with bacon jam/marmalade in the center….hmmm. have you ever tried something like that?
January 7th, 2012 at 2:55 pm
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
January 7th, 2012 at 9:58 pm
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.