ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Almond Lace

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 6 mins
Total time 21 mins
Yield Serves 8 (serving size: 1 wedge)
Almond Lace pairs deliciously with an afternoon cup of tea. These crisp, crunchy cookies will leave you pining for more. 

Ingredients

  • 1/3 cup packed brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola oil
  • 1 tablespoon amaretto
  • 1/4 cup almond meal
  • 2 tablespoons cake flour
  • 1/8 teaspoon salt
  • 1 ounce bittersweet chocolate, finely chopped

Nutrition Information

  • calories 129
  • fat 7.7 g
  • satfat 2.9 g
  • sodium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 4 ingredients in a medium microwave-safe bowl. Microwave at HIGH 30 seconds; stir. Microwave at HIGH 30 more seconds (mixture will bubble); whisk until smooth. Stir in meal, flour, and salt. Scrape mixture into center of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 350° for 9 minutes, rotating pan after 4 minutes. Lift parchment and cookie onto a wire rack.

  3. Place chopped bittersweet chocolate in bottom of a zip-top plastic bag. Microwave at HIGH 15 seconds. Snip a tiny hole in bottom corner of bag; drizzle over cookie.