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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 6 Minutes
Total: 21 Minutes

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 7.7g
  • Saturated fat: 2.9g
  • Sodium: 41mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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