Ingredients
Check off ingredients as you go
- Makes about 30 cookies
- 240g (8.5 oz) dark chocolate (60% cocoa)
- 100g (¾ cup) all-purpose flour, sifted
- 60g (¼ cup) brown sugar
- 60g (4 tbsp) butter or margarine
- 4 egg whites
- 1 level tsp baking soda or 1 packet baking powder
- 4 tbsp orange blossom water (to taste)
- powdered sugar for coating
- Melt the chocolate with butter in a double boiler. Meanwhile, whisk the egg whites with sugar until frothy, pour in the orange blossom water and add to the chocolate. Fold in the sifted flour with baking soda, mixing gently. You should get a slightly foamy mixture. Refrigerate for at least two hours, well covered with plastic wrap touching the surface. This allows the dough to firm up enough to shape into balls.
- Preheat oven to 170°C (340°F). Scoop about 1 heaping teaspoon of dough and form a ball with lightly dampened hands. Roll each cookie in powdered sugar and place on a baking sheet lined with parchment paper, spacing them apart.
- Bake in the middle of the oven for 12 to 15 minutes, until the cookies crackle. Let cool. Enjoy warm or at room temperature.
Variations
You can skip the orange blossom water and replace with a pinch of cinnamon or vanilla.
These little cookies keep very well for several days in an airtight container.
For a gluten-free version of crackled cookies, you might enjoy the amaretti cookies.