I call them “Crackaroons”

CrackaroonIt’s a love-hate moment when I walk into High Point, my corner cafe, and see these in the bakery case. As my will continues to dissolve, I’m thinking about making them at home with this Epicurious recipe I found. Don’t know that I need the almonds, and I suspect the key to feeding my addiction is to go flatter, with lots of caramelized edging (versus ice-cream-scoop snowballs). Can anyone talk me down from this sugary altitude?