Christmas crackers

I hope you find time to make this recipe this weekend! Perfect cookies to offer to those we like the most and for these colder days. They are crispy crackers and fudgy at the same time, style “brownies”. No flour, so perfect for those who do not consume gluten. Then I want to know if you liked it :)


Makes 20 cookies

  • 250 gr ground almonds (almond flour)

  • 200g sugar (you can try to use less)

  • 40g caster sugar

  • 40 gr of raw cocoa powder

  • 1 teaspoon orange zest

  • 1½ teaspoons salt cardamom powder

  • 1 teaspoon salt Chagas, optional

  • ¼ Teaspoon fine salt

  • 2 egg whites (I always use organic)

  • 1 teaspoon vanilla



  1. Place all the ingredients, except the egg whites and vanilla, in the bowl of the mixer. Beat with the “shovel " option, on medium speed, to mix. With the mixer running, add the egg whites and vanilla and continue beating for 2 minutes, until the dough begins to adhere and form a ball.

  2. Turn the dough onto a work surface and form a circle. Wrap in clingfilm and store in the fridge for an hour or overnight.

  3. To make the cookies, Preheat the oven to 170°C. Line a tray (or two) with parchment paper and set aside. To roll out the dough, place it between two sheets of parchment paper - this will prevent it from sticking to the worktop or rolling pin. Roll out the dough until it is at least 1½ cm thick. Cut into crackers, with the cutters you like best, and place on the prepared trays. Continue until all the dough is used. Sprinkle with extra sugar on top of each.

  4. Bake in the oven for 10 to 12 minutes or until the base of the cookies is golden brown and the center is soft and moist. Remove from the oven and let cool completely. Sprinkle with powdered sugar if desired. These cookies can be stored in a closed container for 5 days. The dough can also be frozen for 3 months - let it come to room temperature before rolling it out.

* Recipe adapted from Ottolenghi