Food recipes
Almond-Oat Lace Cookies
Almond-Oat Lace Cookies
Ingredients:
Almonds
Oats
Unsalted butter
Sugar
Brown sugar
Honey
All-purpose flour
Salt
Bittersweet dark chocolate chips
Directions:
1. Arrange racks in lower and upper thirds of oven; preheat to 350°F.
2. Line 2 rimless baking sheets with parchment paper.
3. Pulse almonds and oats in a food processor until coarse meal forms.
4. Set aside.
5. Melt butter in a medium saucepan over medium heat.
6. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes.
7. Remove from heat.
8. Add nut mixture, flour, and salt; stir until well blended.
9. Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart.
10. 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.
11. Using a pastry brush, brush half of each cookie with melted chocolate.
12. Let stand until the chocolate is set, about 2 hours.
13. DO AHEAD: Can be made 2 days ahead.
14. Store airtight between sheets of parchment or waxed paper.
Ingredients:
Almonds
Oats
Unsalted butter
Sugar
Brown sugar
Honey
All-purpose flour
Salt
Bittersweet dark chocolate chips
Directions:
1. Arrange racks in lower and upper thirds of oven; preheat to 350°F.
2. Line 2 rimless baking sheets with parchment paper.
3. Pulse almonds and oats in a food processor until coarse meal forms.
4. Set aside.
5. Melt butter in a medium saucepan over medium heat.
6. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes.
7. Remove from heat.
8. Add nut mixture, flour, and salt; stir until well blended.
9. Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart.
10. 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.
11. Using a pastry brush, brush half of each cookie with melted chocolate.
12. Let stand until the chocolate is set, about 2 hours.
13. DO AHEAD: Can be made 2 days ahead.
14. Store airtight between sheets of parchment or waxed paper.
Printed from https://recipe.bluelayer.org/recipe/38887/almond-oat-lace-cookies