Food recipes
Almond Lace Cookies
Almond Lace Cookies
These cookies are made from a thin batter and can be molded while still hot into cups or boats. Fill with mousse, fresh fruit, or whatever your heart desires.
Ingredients:
2 cups blanched almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter
1 2/3 tablespoons whole milk
Directions:
In a food processor, blend together the almonds, sugar, flour and salt into a fine meal, scraping down the sides of the bowl as needed.
Melt the butter and stir in the milk. Add this to the food processor and blend until thoroughly combined. The dough will be fairly mealy. Cover and refrigerate for a couple of hours or a full day.
Preheat oven to 300°F. Scoop tightly packed teaspoonfuls of dough onto a sheet of parchment, about 4-6 inches apart. Top with another piece of parchment and press the cookies flat with the bottom of a small pan. Use a rolling pin to flatten them until they are almost paper-thin.
Place the cookies, with parchment still on top and bottom, onto a baking sheet and bake for about 15 minutes until golden brown.
Working quickly so the cookies do not harden, lift each cookie and place it in or on a mold for shaping. If they cool before you mold them, warm them in the oven for 15-30 seconds to soften. For bowls, use upside-down spice jars and press the edges down gently. For taco or boat shapes, drape over a rolling pin or cardboard tube.
Let the cookies cool completely before removing from the molds, then fill with your choice of dessert.
These cookies are made from a thin batter and can be molded while still hot into cups or boats. Fill with mousse, fresh fruit, or whatever your heart desires.
Ingredients:
2 cups blanched almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter
1 2/3 tablespoons whole milk
Directions:
In a food processor, blend together the almonds, sugar, flour and salt into a fine meal, scraping down the sides of the bowl as needed.
Melt the butter and stir in the milk. Add this to the food processor and blend until thoroughly combined. The dough will be fairly mealy. Cover and refrigerate for a couple of hours or a full day.
Preheat oven to 300°F. Scoop tightly packed teaspoonfuls of dough onto a sheet of parchment, about 4-6 inches apart. Top with another piece of parchment and press the cookies flat with the bottom of a small pan. Use a rolling pin to flatten them until they are almost paper-thin.
Place the cookies, with parchment still on top and bottom, onto a baking sheet and bake for about 15 minutes until golden brown.
Working quickly so the cookies do not harden, lift each cookie and place it in or on a mold for shaping. If they cool before you mold them, warm them in the oven for 15-30 seconds to soften. For bowls, use upside-down spice jars and press the edges down gently. For taco or boat shapes, drape over a rolling pin or cardboard tube.
Let the cookies cool completely before removing from the molds, then fill with your choice of dessert.
Printed from https://recipe.bluelayer.org/recipe/73598/almond-lace-cookies