Lacy Cookies
Submitted by fullmoon1221
Thin, crispy lacy almond cookies with just five ingredients: blanched almonds, sugar, butter, flour, and milk. Delicate, caramelized, and ready in under 30 minutes.
YIELD
2 dozenPREP
15 minCOOK
10 minREADY
25 minJust 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
Ingredients
Directions
Insert steel blade in food processor.
Process nuts, a half cup at a time, until finely ground.
Combine with remaining ingredients in a small saucepan and stir and blend over moderate heat until butter is melted.
Drop by teaspoonfuls onto a greased and floured baking sheet.
Bake in a preheated 350℉ (180℃) oven 6 to 8 minutes.
Remove carefully with a spatula to a rack to cool.
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