Wafer thin, Hazelnut Lace delivers a brittle-like sweet that delicately breaks in your mouth. Be sure to finish Hazelnut Lace with a light drizzle of melted hazelnut-chocolate spread.
1/3 cup packed brown sugar
2 tablespoons unsalted butter
1 tablespoon canola oil
1 tablespoon Frangelico
1/4 cup hazelnut meal
2 tablespoons cake flour
1/8 teaspoon salt
2 tablespoons hazelnut-chocolate spread
How to Make It
Preheat oven to 350°.
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.
Place spread 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.
Almond Lace: Substitute 1 tablespoon amaretto for the Frangelico, 1/4 cup almond meal for the hazelnut meal, and 1 ounce finely chopped bittersweet chocolate for the hazelnut-chocolate spread. SERVES 8 (serving size: 1 wedge) CALORIES 129; FAT 7g (sat 9g); SODIUM 41mg