Food recipes
Almond Lace Rolls
Almond Lace Rolls
Makes 2 dozen.
Ingredients:
Almonds
Unsalted butter
Sugar
All-purpose flour
Heavy whipping cream
Milk
Directions:
1. These cookies require precision timing and fast action but the results are worth the trouble.
2. I make them for holidays and special occasions, but they are delicious anytime.
3. Preheat oven to 350°F.
4. Butter and flour baking sheet.
5. In a small, heavy pan, place all ingredients.
6. Cook over low heat, stirring constantly until butter melts.
7. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time).
8. Bake at 350°F for 7 to 9 minutes.
9. Cookies should be only slightly brown and still bubbling at the center.
10. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.
11. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
12. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments.
13. Store cookies in an airtight cookie jar or tin.
14. They will keep for a long time, and can be made well ahead of the holiday season.
15. Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect.
16. Or roll ends of cooled cookies in melted chocolate.
Makes 2 dozen.
Ingredients:
Almonds
Unsalted butter
Sugar
All-purpose flour
Heavy whipping cream
Milk
Directions:
1. These cookies require precision timing and fast action but the results are worth the trouble.
2. I make them for holidays and special occasions, but they are delicious anytime.
3. Preheat oven to 350°F.
4. Butter and flour baking sheet.
5. In a small, heavy pan, place all ingredients.
6. Cook over low heat, stirring constantly until butter melts.
7. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time).
8. Bake at 350°F for 7 to 9 minutes.
9. Cookies should be only slightly brown and still bubbling at the center.
10. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.
11. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
12. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments.
13. Store cookies in an airtight cookie jar or tin.
14. They will keep for a long time, and can be made well ahead of the holiday season.
15. Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect.
16. Or roll ends of cooled cookies in melted chocolate.
Printed from https://recipe.bluelayer.org/recipe/58949/almond-lace-rolls