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Recipe

Classic Lace Cookies

Steve Hunter

Yield: Yields about 3 dozen 3-inch cookies.

For a slightly thicker cookie that’s easier to handle, melt four tablespoons of butter rather than five, which makes a thicker batter but still gives you lacy results.

Ingredients

  • 2 oz. blanched almonds (to yield 1/2 cup ground almonds)
  • 2-1/2 oz. (5 Tbs.) unsalted butter
  • 1/3 cup granulated sugar
  • 2 Tbs. light corn syrup
  • 1-1/2 oz. (1/3 cup) all-purpose flour
  • Pinch salt
  • 1 tsp. pure vanilla extract

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 40
      Fat Calories (kcal): 20
      Fat (g): 2.5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 5
      Sodium (mg): 10
      Carbohydrates (g): 4
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Position two racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.
  • In a food processor, grind the almonds finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the remaining ground almonds and the vanilla.
  • Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet. Bake the cookies until evenly light brown, about 10 minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won’t begin to spread until about 6 minutes into baking.
  • Line a wire rack with paper towels. Remove the cookies from the oven and, as soon as they’re firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.
  • Bake off the remaining cookies; the batter will have firmed up a bit, but that’s fine.

Make Ahead Tips

The cookies will stay crisp and flavorful for a few days wrapped in waxed paper or plastic wrap at room temperature. They also freeze well in a tin or sturdy plastic container.

  • Add 1/2 tsp. pure almond extract for more almond flavor.
  • Add 1 tsp. grated lemon or orange zest.
  • Replace the ground almonds with ground hazelnuts.
  • Dissolve 1 tsp. instant coffee with the sugar.
  • Mix in 3 Tbs. very finely diced crystallized ginger.

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