Let’s say you are planning a tea party for some very special playmates or you’re just looking to impress with a lovely cookie these crispy and delicate lacey treats will serve up perfect. Yes, they rely heavily on butter and sugar, but that is what makes them so delectable.
Crispy and delicate, sweet and nutty these lacey cookies whip up fast and impress with a punch. Do be careful, they are very breakable. You can also roll them while they are hot to make a lovely tube made for stuffing with mousse or buttercream filling.
This is one of the first things I can remember baking as a little girl. However, my version, if I recall, included chocolate and was done entirely in the toaster oven, since I wasn’t really allowed to use any appliance other than the microwave and the toaster. Not that I am recommending that your kids do this one on their own.
2 ounces of blanched almonds ( to yield 1/2 cup ground almonds)
5 tablespoons unsalted butter
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/3 cup all-purpose flour
1 teaspoon vanilla extract
1. Heat the oven to 350 degrees.
2. In a food processor grind the almonds finely and measure out 1/2 cup.
3. Heat the butter, sugar, vanilla and corn syrup in a medium pan over low heat until the sugar is dissolved and then raise the temperature to medium-high to bring it to a boil.
4. Once it comes to a boil, take it off the heat and stir in the flour, almonds, vanilla and salt.
5. Drop by rounded tablespoons on a baking sheet lined with a silpat or parchment paper. Space them about 3 inches apart, so only 6 to a pan really. You can use two pans and rotate their positions in the oven, or you can just wait for the first pan to finish before you place the second tray.
4. Bake at 350 degrees for 10 minutes. Let cool on pan 1-2 minutes, then transfer to a paper towel lined cooling rack to cool completely. Trust me these guys are pretty rich and there is a lot of that butter that needs soaking up before gobbling down. For a festive alternative, you can drape the hot cookies over a glass to form a bowl, or roll them up and fill ’em up with ice cream. Yummmmy!
Adapted from: FineCooking