Honey-Almond Lace Cookies
- Level: Intermediate
- Yield: 50 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 69
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 13
- Total: 1 hr 50 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 40 min
Ingredients
1 stick (8 tablespoons) unsalted butter
1/2 cup honey
1/2 cup packed light brown sugar
1 cup toasted sliced almonds
1/4 teaspoon table salt
1 teaspoon vanilla extract
2/3 cup all-purpose flour
4 ounces bittersweet chocolate, finely chopped
Directions
- Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.
- Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.
- Heat oven to 350 degrees F and arrange racks in upper and lower third.
- Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.
- When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.