Almond-Oat Lace Cookies
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.
- 1 cup whole natural unsalted almonds with skins
- 4 Tablespoons old-fashioned oats or gluten-free oats
- 1-1/2 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
- 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)
- Arrange racks in lower and upper thirds of oven; preheat to 350 degrees.
- Line 2 rimless baking sheets with parchment paper.
- Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
- Melt butter in a medium saucepan over medium heat Add both sugars and honey, 1–2 minutes. Remove from heat.
- Add nut mixture, flour, salt, and extracts; stir until well blended.
- 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.
- Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes.
- Slide cookies on parchment onto a wire rack and let cool.
- Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.
- 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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