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
I made 2 batches of this and was worried based on the the 1st review posted on 5/7. I followed the recipe as listed except I substituted as listed in the recipe Hazelnut Lace for the Almond Lace (i.e. changed the Frangelico for Amaretto, Hazelnut meal for Almond meal, and bittersweet chocolate for hazelnut-chocolate spread). Also, I couldn't find cake flour but I saw a video on cooking light website to not use as much all purpose flour if substituting for cake flour. So for this recipe, I used 1 tbs + 2 tsp of all purpose flour rather than cake flour. That was the only change I made. I made sure that I spread it out on the parchment paper a full 12 inches in diameter. It bubbled just as it said after the 2nd time it went in the microwave and it bubbled while cooking in the oven. I also rotated the pan after 4 minutes in the oven. It came out perfectly both times!
I made the almond version twice, followed directions exactly, and both times the cookie puffed up in the oven and would not turn "lacy". It tasted ok, but it was soft and chewy. Anyone else have this problem? I wonder if there is something wrong with the recipe?
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