Honey Almond Lace Crisps
Time: 45 minutes. These cookies look delicate but are extremely forgiving to work with—and here's a trick: If they begin to stiffen, put them back in the oven for a minute to rewarm and loosen up.
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- Calories: 100
- Calories from fat: 60%
- Protein: 2.1g
- Fat: 6.7g
- Saturated fat: 1.8g
- Carbohydrate: 9.3g
- Fiber: 1.1g
- Sodium: 16mg
- Cholesterol: 6.1mg
- 1/4 cup unsalted butter
- 1/4 cup local honey
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
- 3 tablespoons flour
- About 1 1/4 cups sliced, skin-on almonds
- 1. Preheat oven to 350°. In a medium saucepan, melt butter with honey over medium heat. Add sugar and salt and whisk until well combined. Add flour and continue to whisk until no lumps remain. Transfer to a small bowl and let cool slightly, about 5 minutes.
- 2. Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. honey mixture onto sheets about 4 in. apart (they will spread a lot).
- 3. Bake until batter starts to bubble and spread, about 3 minutes. Sprinkle each crisp with 1 tsp. almonds. Continue to bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. Keep oven on. Let cool on tray until starting to firm up, 2 to 3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in oven to warm slightly, about 1 minute.
- Make ahead: Up to 1 day; store airtight.
- Note: Nutritional analysis is per crisp.
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