GIVEAWAY: Win a Cuisinart Triple Forged 15-Piece Knife Block Set in white! →

Dorie Greenspan knows cookies. Over the course of her career, she’s written more than 300 cookie recipes, and if you’ve tried any of those recipes before (like her World Peace Cookies), you know to expect greatness. These 3-Ingredient Almond Crackle Cookies are her go-to cookie when she needs something quick for company and they’re a sweet, snappy little cookie that’s super simple to make.

It’s hard to believe that you can make a cookie with just three ingredients, but you can! These are made up of just eggs, sugar, and sliced almonds, but we’ve amended it with a little pinch of salt. (You can always leave that out and stay true to Dorie’s original recipe if you wish, though.)

The ingredient list is simple and the preparation is simple too. You just whisk together the egg and sugar until it has thickened and then stir in the almonds and spoon the mixture out onto a baking sheet. That all takes less than five minutes!

When they emerge from the oven, you’ll have a toasted crackly cookie with just enough sweetness and a whole lot of crunch. They’re much airier than brittle but much snappier than a traditional cookie. I agree with Dorie that they’re the perfect thing to whip up for company, but they’re just as fitting for a spur-of-the-moment sweet snack for yourself.

Yield 20 cookies

5m prep time

20m cook time

Rated 3 out of 5
Rated by 2 reviewers

Allergens: Eggs

  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 1/4 cups sliced almonds
  • 1/4 teaspoon salt, optional
  1. Preheat oven to 325°F and line two baking sheets with silicone baking mats or parchment paper.
  2. In a medium bowl, whisk together the sugar and egg until well blended and a little thick, about 1 minute.
  3. Add almonds and whisk until evenly coated. Batter needs to be used right away, so work quickly! It will separate if it sits.
  4. Scoop batter out in 2 teaspoon mounds 2 inches apart. Flatten each mound with the back of a fork.
  5. Bake until cookies are dry, crackled and toasted, about 20 minutes, rotating pans halfway through baking time.
  6. Let cookies cool on baking sheets for 10 minutes before removing with a wide spatula.
  7. If your cookies soften in the coming days, you can rebake for 6 minutes at 350°F.

Recipe from Dorie's Cookies.

Subscribe to 12 Tomatoes