Almond Lace Recipes

ALMOND LACE COOKIES

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
• Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.
• Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water-cooler cup), pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.

ALMOND LACE COOKIES

Steps:

• In a large bowl mix together the sugar, flour and almonds.
• Stir in the egg white, butter and vanilla until blended.
• Drop dough by tablespoonfuls 3" apart on parchment lined baking sheets.
• Bake in a preheated oven for 10-12 minutes.
• Let cool on the baking sheets and then remove from paper.
• Store in an airtight container.

ALMOND LACE COOKIES

Steps:

• Preheat oven to 350°F and generously grease 2 large baking sheets.
• Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
• Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)

HONEY-ALMOND LACE COOKIES

Steps:

• 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.

ALMOND LACE

Steps:

• In a heavy saucepan gently combine sugar and water, avoiding getting sugar up the walls of the pan. Boil, brushing down sides of the pan if necessary until it becomes a light colored caramel. Dip bottom of saucepan into ice water to stop the cooking. Let cool slightly until caramel falls off a spoon in a slow stream. Spread sliced almonds on a sheet pan. Drizzle caramel over sliced almonds in a lacy fashion to form a fat triangle shape. Let cool. Lift off sheet pan and store in an airtight container.;

ORANGE ALMOND LACE COOKIES

Steps:

• Preheat oven to 350°F. In a baking pan toast almonds in one layer in middle of oven until golden, about 10 minutes.
• In a 1- to 1 1/2-quart heavy saucepan bring orange juice, sugar, and butter to a boil over moderate heat, stirring, and boil about 5 minutes or until mixture is thick and bubbles are tan-colored. Remove pan from heat and stir in almonds, zest, flour, vinegar, and a pinch salt until mixture is combined well. Cool dough to room temperature. Form and bake cookies as directed below.
• To form and bake lace cookies:
• Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
• Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.

ALMOND LACE COOKIES

Steps:

• Preheat oven to 375 degrees. In a heavy saucepan over medium-low heat, mix the corn syrup butter and sugar. Stir until the butter has melted. Remove from heat, and stir in the rest of the ingredients.
• Drop level half-teaspoons of the batter 3 inches apart on baking sheets lined with parchment. Bake about 5 minutes, or until the cookies are lightly browned. Watch carefully, opening the oven door if necessary, to be sure the cookies don't burn.
• Remove the baking sheets from the oven, and immediately transfer the parchment paper to a cool, flat surface. Allow to rest for a few minutes, and transfer to a rack to cool completely.

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.