Lacy Cookies

Just one tablespoon of flour in the entire batch. These lacy almond cookies are almost all butter, sugar, and finely ground almonds, which is why they spread into paper-thin, caramelized wafers in the oven. The edges turn golden and crisp while the centers stay lacy and almost transparent.

The batter comes together in a saucepan, not a mixing bowl. Ground almonds, sugar, butter, flour, and milk get stirred over moderate heat until the butter melts and everything combines into a smooth mixture. That’s it. Drop by teaspoonfuls onto a greased and floured sheet and the oven does the rest.

Six to eight minutes is all they need. Watch them closely because the line between golden and burnt is about 60 seconds with cookies this thin. They’ll be soft and pliable when they come out, so remove them carefully with a spatula and let them firm up on a rack.

Chef Tips

• Grind the almonds in batches, half a cup at a time. Overcrowding the food processor turns them into almond butter instead of fine meal
• Space the teaspoonfuls far apart on the sheet. These spread significantly
• Grease AND flour the baking sheet. Parchment paper works too, but the greased-and-floured method gives the best lacy texture
• Work fast when removing from the sheet. They harden quickly and become brittle

Variations

• Tuile cones: While still warm and pliable, drape over a rolling pin or wrap around a cone mold for a curved shape to fill with mousse or whipped cream
• Chocolate dip: Dip one edge of the cooled cookie in melted dark chocolate for an elegant finish
• Hazelnut version: Swap blanched almonds for skinned hazelnuts for a more robust, nutty flavor