Ingredients
Check off ingredients as you go
Makes about 30
- 240 g (8.5 oz) dark chocolate (60% cocoa)
- 100 g (¾ cup + 1 Tbsp) all-purpose flour (plain flour), sifted
- 60 g (⅓ cup) light brown sugar
- 60 g (¼ cup) butter (or margarine)
- 4 large egg whites
- 1 level tsp baking soda or 2 tsp baking powder (10 g)
- 4 Tbsp orange blossom water (to taste)
- powdered sugar (icing sugar) for coating
- Melt the chocolate with the butter in a double boiler (bain-marie). Meanwhile, whisk the egg whites with the sugar until frothy, pour in the orange blossom water and add to the chocolate. Fold in the sifted flour and baking soda, mixing gently. You should get a slightly airy mixture. Chill for at least two hours, covered tightly with plastic wrap pressed directly onto the surface. This lets the dough firm up enough to shape into balls.
- Preheat the oven to 170°C (340°F). Scoop out about 1 heaping tsp of dough and roll it into a ball between your dampened hands. Roll each cookie in powdered sugar and place on a baking sheet lined with parchment paper, leaving space between them.
- 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 leave out the orange blossom water and replace it with a pinch of cinnamon or some vanilla, for example.
These little cookies keep very well for several days in an airtight container.
For a gluten-free version of crackled cookies, you should love these amaretti cookies.