Food recipes
Almond-Oat Lace Cookies
Almond-Oat Lace Cookies Ingredients: nuts, almonds oats butter, without salt sugars, granulated sugars, brown honey wheat flour, white, all-purpose, unenriched salt, table pascha, organic bitter-sweet dark chocolate c...
Almond-Oat Lace Cookies
Ingredients:
nuts, almonds
oats
butter, without salt
sugars, granulated
sugars, brown
honey
wheat flour, white, all-purpose, unenriched
salt, table
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Arrange racks in lower and upper thirds of oven; preheat to 350F.
Line 2 rimless baking sheets with parchment paper.
Pulse almonds and oats in a food processor until coarse meal forms.
Set aside.
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.
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.
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.
Ingredients:
nuts, almonds
oats
butter, without salt
sugars, granulated
sugars, brown
honey
wheat flour, white, all-purpose, unenriched
salt, table
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Arrange racks in lower and upper thirds of oven; preheat to 350F.
Line 2 rimless baking sheets with parchment paper.
Pulse almonds and oats in a food processor until coarse meal forms.
Set aside.
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.
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.
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.