Active Prep Time: 30 Minutes
Total Time: 2 Hours
Yield: 24 Cookies
|Raspberry Coulis||Raspberries, fresh||500 g|
|Raspberry Coulis||Granulated sugar||0.75 cup|
|Raspberry Coulis||Water||0.5 cup|
|Raspberry Coulis||Brandy||1 tbsp|
|Crackle Cookies||Unsalted butter||3 tbsp|
|Crackle Cookies||Brewed coffee, cooled||1 tbsp|
|Crackle Cookies||70% cacao bittersweet baking chocolate||175 g|
|Crackle Cookies||Eggs, large||2|
|Crackle Cookies||Granulated sugar||0.5 cup|
|Crackle Cookies||All-purpose flour||0.75 cup|
|Crackle Cookies||Whole almonds, toasted||0.5 cup|
|Crackle Cookies||Ground cinnamon||0.75 tsp|
|Crackle Cookies||Baking powder||0.5 tsp|
|Crackle Cookies||Ancho chili powder||0.25 tsp|
|Crackle Cookies, coating||Granulated sugar||0.5 cup|
|Crackle Cookies, coating||Confectioners' sugar||0.75 cup|
- Medium sacepan
- Medium mixing bowl
- Food processor
- Blender (optional)
- Chinois, or other fine-mesh strainer
- Stand mixer with whisk attachment
- Rubber spatula
- Baking sheets
- Parchment paper or Silpat
- Cooling rack
- Prepare the coulis:
- Combine water, granulated sugar, brandy, and raspberries in the medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce to a simmer and reduce, about 10 minutes.
- Remove from heat and let cool.
- Place in blender or food processor and mix until smooth.
- Pass through the chinois, discarding any solids.
- Set aside for immediate use, or refrigerate for up to several days in airtight container
- Toast the almonds:
- Preheat the oven to 350ºF.
- Evenly spread the almonds on a parchment paper-lined baking pan.
- Bake for 12 minutes and set almonds aside to cool
- Prepare the chocolate sauce:
- Finely chop the bittersweet chocolate.
- Bring approx. 2 inches tap water to a boil in the medium saucepan.
- Combine chocolate, butter, and coffee in the medium mixing bowl.
- Take the saucepan off of the heat and place the mixing bowl on top.
- Stir occasionally with spatula until mixture is smooth.
- Take off heat and let cool slightly
- Prepare the sponge:
- Add granulated sugar and eggs to the bowl of the stand mixer.
- Beat on high speed until mixture is very light in color and thickens, 5—6 minutes.
- Pour chocolate sauce into mixture and continue beating until incorporated, approx 1 minute
- Prepare the dough:
- Place the flour, almonds, baking powder, cinnamon, and chili powder into the food processor.
- Process until almonds are finely chopped, 60—90 seconds
- Finish the dough:
- Add the dough to the sponge mixture in the bowl of the stand mixer.
- Beat on low speed, just until dough and sponge are combined.
- Cover bowl with plastic wrap and refrigerate until firm, 1—2 hours
- Bake the cookies:
- Preheat the oven to 325ºF.
- Line the baking sheets with parchment paper or Silpats.
- Place granulated sugar into one bowl, and confectioners' sugar into a second.
- Scoop dough into about 1 tbsp-sized balls.
- Roll the dough ball in granulated sugar, coating lightly.
- Roll dough ball in confectioners' sugar, coating thoroughly.
- Place coated dough balls onto baking sheet, spacing about 1 inch apart all directions.
- Bake approx. 12 minutes, until puffed and cracked.
- Transfer to cooling rack and let cool completely.
- Eat immediately with coulis, or store in airtight container up to 4 days
 — Optionally, stir in 1 tbsp corn starch for a thicker sauce.
 — If you are not using a chinois, be sure to not over-puree the mixture. The longer you puree for, the more likely that raspberry seeds will split into smaller pieces that can slip through your strainer and result in a gritty coulis. To prevent this, use a finer mesh strainer or blend the mixture for less time.
 — If you use a scant tablespoon, you'll approximately double the yield. Use your judgment here — I prefer slightly larger cookies! 😄
 — Err on the side of under-baking here. If you let them go over, they become unpleasantly dry pretty quickly.