Honey Almond Lace Crisps

Photo: Leigh Beisch; Styling: Dan Becker

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.

Yield: Makes 20 cookies
Recipe from Sunset

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
  4. Make ahead: Up to 1 day; store airtight.
  5. Note: Nutritional analysis is per crisp.
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