Almond-Oat Lace Cookies
Delicate, crispy cookies made with ground almonds and oats, drizzled with bittersweet chocolate. These elegant lace cookies spread into thin, golden-brown rounds with a delightfully crisp texture.
Ingredients
- •½ cup whole natural unsalted almonds with skins
- •2 tablespoons old-fashioned oats
- •6 tablespoons unsalted butter
- •6 tablespoons superfine sugar
- •2 tablespoons light brown sugar
- •1½ teaspoons honey
- •1 tablespoon all-purpose flour
- •¼ teaspoon kosher salt
- •4 ounces bittersweet chocolate
Cooking Instructions
- 1.
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
10 min
- 2.
Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
5 min
- 3.
Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies on parchment onto a wire rack and let cool.
12 min
- 4.
Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight between sheets of parchment or waxed paper.
120 min
