Classic Lace Cookies

Yields about 3 dozen 3-inch cookies.

To learn more, read:
Delicate Lace Cookies, Surprisingly Easy to Make
by Elinor Klivans
from Fine Cooking
Issue 44
Last Edit Date: 7/11/2011 9:14:41 AM

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.

more about:

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

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.

Variations

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.

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