Almond Lace

Photo: Randy Mayor; Styling: Lindsey Lower
Almond Lace pairs deliciously with an afternoon cup of tea. These crisp, crunchy cookies will leave you pining for more.

 

Yield:

Serves 8 (serving size: 1 wedge)

Recipe from

Recipe Time

Hands-on: 6 Minutes
Total: 21 Minutes

Nutritional Information

Calories 129
Fat 7.7 g
Satfat 2.9 g
Sodium 41 mg

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

Preparation

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.

Note:

Deb Wise,

May 2014