Chocolate Almond Crinkle Cookies
Here is another adaptation from a 1960's recipe I came across in an old magazine. I swapped out a few ingredients and add the almond flour.
2 cups of unbleached flour
1 cup of raw sugar
1 cup of unsalted butter at room temp
3/4 cup of almond flour
1/3 cup of brown sugar
2 large eggs
4 tablespoons of cocoa powder
2 teaspoons of vanilla extract
2 teaspoons of baking powder
1 teaspoon of almond extract
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 1/2 cups of powder sugar
Preheat the oven to 325 degrees.
Line baking sheets with parchment paper.
In a bowl whisk together the dry ingredients and set aside.
Place the butter and the sugars into a stand mixer and cream until light and fluffy. Next, add one egg at a time and blend well. Now add the extracts and blend well, scraping down the bowl throughout the process.
Lower speed on the mixer and slowly add the dry until well combined.
Place the powder sugar in a bowl 1/2 cup at a time. Using about a two-tablespoon scoop, scoop out the dough, roll into a ball, roll in powder sugar, place on the prepared baking sheet, flatten slightly, repeat until done. There should be about 2 1/2 inches between each ball. Now generously sift powder sugar over the entire baking sheet, you want a thick coating on the cookies so that when they bake the powdered sugar is not absorbed into the dough.
Bake for about 12 to 14 minutes, you want the surface of the cookies to rise and crackly. Remove from oven and let completely cool on the baking sheet, do not remove to cool on a rack.