Cacao Nib Crisps

These delicately crisp cookies are wonderful on their own and a great addition to a cookie tray.  Be sure to let them set on the baking sheet before transferring to a wire rack to cool completely.  This recipe was featured in Inside Northside Magazine December 2017/January 2018 issue.  Be sure to share your tasty creations with me on Instagram @y_delicacies.  I'd love to see your version! Happy baking!

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Cacao Nib Crisps

Servings: 2 dozen cookies

These delicately crisp cookies are wonderful on their own and a great addition to a cookie tray.  Be sure to let them set on the baking sheet before transferring to a wire rack to cool completely. 

1 cup almond meal

¾ cup granulated sugar

2 Tablespoons all-purpose flour

½ teaspoon kosher salt

¾ cup butter, melted

¼ cup cacao nibs

3 Tablespoons sliced almonds, coarsely chopped

1. Preheat oven to 325°F. Line two baking sheets with parchment; set aside.

2. In a medium bowl, whisk together almond meal, sugar, flour and salt until well combined. Add butter and stir to combine ingredients.  Add cacao nibs and chopped almonds and mix until incorporated. 

3. Using a 1-tablespoon size scoop, place scoops of dough on the prepared baking sheets 3-inches apart, about 6 scoops per baking sheet.  Bake until the edges are brown and the center is golden brown, 13-15 minutes.  Let cool until firm, about 5 minutes.  Transfer to wire rack until completely cool. 

Do-Ahead: Caca nib crisps can be baked, cooled and frozen between layers of wax paper in an airtight container up to 1 month.