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I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Almond-Oat Lace Cookies

Almond Oat Lace Cookies IMG_1019

These delicate, lacey cookies are so delicious that chocolate isn’t really necessary, but they are certainly delicious with chocolate as well. You can substitute milk chocolate or high-grade white chocolate for the bittersweet if you prefer.

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Almond Oat Lace Cookies

Scale

Ingredients

  • 1 cup whole natural unsalted almonds with skins
  • 4 Tablespoons old-fashioned oats or gluten-free oats
  • 11/2 sticks (6 oz) unsalted butter
  • 3/4 cup granulated sugar
  • 4 Tablespoons brown sugar
  • 1 Tablespoon honey or agave
  • 2 Tablespoons unbleached flour or gluten-free flour (I used Bob’s Red Mill)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pure Almond Extract
  • 1 teaspoon Rain’s Choice pure Vanilla Extract
  • 8 oz bittersweet chocolate, melted (optional)

Instructions

  1. Arrange racks in lower and upper thirds of oven; preheat to 350 degrees.
  2. Line 2 rimless baking sheets with parchment paper.
  3. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
  4. Melt butter in a medium saucepan over medium heat Add both sugars and honey, 1–2 minutes. Remove from heat.
  5. Add nut mixture, flour, salt, and extracts; stir until well blended.
  6. Spoon batter by 1-teaspoon portions onto baking sheets, spacing 2-1/2 inches apart. Using your finger tips, pat cookies down to 1/4″- high rounds, pushing in any jagged edges to form smooth circles.
  7. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes.
  8. Slide cookies on parchment onto a wire rack and let cool.
  9. Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.
  10. Note: These cookies can be made up to 2 days ahead. Store in an airtight container between sheets of parchment or waxed paper.

 

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Comments (1)

  • Persnickety

    |

    A great recipe I can’t wait to try out. I love Almond Lace Cookies and those brave enough to try them! I wish more would.

    I came up with my own version of a Almond Lace Cookies, or as I sometimes call them, Broomstick cookies. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

    http://persnicketypanhandler.blogspot.com/2014/01/almond-lace-cookies.html

    Reply

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