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Recipe

ALMOND-LACE COOKIES

Almond-lace cookies - A recipe by Epicuriantime.com

Makes 45 to 50

10 minutes

These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
This dough needs to chill for a couple of hours before baking, but you can also leave it in the fridge for up to 2 weeks and bake when you like.

Ingredients

  • 2/3 cup packed light-brown sugar
    1/2 cup (1 stick) unsalted butter
    1/2 cup light corn syrup
    Salt
    1 teaspoon grated orange zest
    1 cup blanched almonds, finely chopped
    2/3 cup cake flour (spooned and leveled)

Preparation

  • In a medium saucepan, heat sugar, butter, corn syrup, and a pinch of salt over medium, stirring, until sugar has dissolved, about 7 minutes.

    Remove pan from heat; stir in orange zest, almonds, and flour. Transfer to a bowl; cover with plastic wrap, and refrigerate until dough is firm, about 2 hours.

    Preheat oven to 350 degrees. Line two large baking sheets with parchment. Drop dough by teaspoons, about 2 inches apart, onto sheets (6 per sheet); roll into balls.

    Bake until cookies are golden brown (they will harden as they cool), 9 to 10 minutes. Transfer cookies on parchment to a wire rack. Repeat with remaining dough. Let cookies cool completely.
Have you tried the recipe?

Almond-lace cookies

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