Almond Lace Cookies
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup light corn syrup
- 4tablespoons unsalted butter
- ⅓cup firmly packed light brown sugar
- ½cup finely chopped almonds
- ½cup all-purpose flour
- ⅛teaspoon kosher salt
Nutritional analysis per serving (72 servings)
23 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. In a heavy saucepan over medium-low heat, mix the corn syrup butter and sugar. Stir until the butter has melted. Remove from heat, and stir in the rest of the ingredients.
- Step 2
Drop level half-teaspoons of the batter 3 inches apart on baking sheets lined with parchment. Bake about 5 minutes, or until the cookies are lightly browned. Watch carefully, opening the oven door if necessary, to be sure the cookies don't burn.
- Step 3
Remove the baking sheets from the oven, and immediately transfer the parchment paper to a cool, flat surface. Allow to rest for a few minutes, and transfer to a rack to cool completely.
Private Notes
Comments
This recipe is certainly easy- one pot, plus measuring cups only (plus cuisinart to grind the almonds). First, i found they needed to cook more like 7-8 minutes to be cooked through and start to brown at the edges. They are delicious-- but not at all lacy, which is what i wanted. They spread but not excessively. Half teaspoon cookies became about 2.5 inches in diameter- not huge. Too much corn syrup? I'll be looking for another lace cookie option.
Nice recipe! Lovely lacy cookies. You do need to keep looking at them all the time -- don't start something else and come back too late! I added a few drops of almond extract to give them a little extra almond taste. Delicious!
These are so good,crunchy and better than those from Italian bakeries. I used Lyle’s Golden Syrup (a cane syrup) instead of corn syrup, and used almonds & hazelnuts. I also sandwiched them with melted dark chocolate. I can’t stop eating them!
Nice recipe! Lovely lacy cookies. You do need to keep looking at them all the time -- don't start something else and come back too late! I added a few drops of almond extract to give them a little extra almond taste. Delicious!
This recipe is certainly easy- one pot, plus measuring cups only (plus cuisinart to grind the almonds). First, i found they needed to cook more like 7-8 minutes to be cooked through and start to brown at the edges. They are delicious-- but not at all lacy, which is what i wanted. They spread but not excessively. Half teaspoon cookies became about 2.5 inches in diameter- not huge. Too much corn syrup? I'll be looking for another lace cookie option.
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