Dark Chocolate Almond Lacey Cookies Recipes

CHOCOLATE LACE COOKIES

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

FLORENTINES - CHOCOLATE ALMOND LACE COOKIES

Steps:

• Preheat oven to 325°F and line cookie sheets with aluminum foil.
• Cream the butter and sugar.
• Stir in the corn syrup and vanilla.
• Stir in the flour, salt, baking powder and cinnamon; add to the creamed mixture alternately with the milk.
• Blend until smooth and stir in the almonds. Drop by heaping MEASURING teaspoonfuls onto the foil-lined cookie sheets - 3 inches apart.
• Bake for 10 minutes until the edges are browned.
• Let cool completely on the foil.
• Then peel away the foil.
• Melt the oil and chocolate (of your choice).
• You can brush the bottom of each cookie with the chocolate or you can sandwich two cookies together.
• Place in a tightly covered container, but do not refrigerate.
• Place waxed paper between layers of Florentines.

DARK CHOCOLATE ALMOND LACEY COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.Pulse the almonds in a food processor until finely chopped. In a separate bowl stir together the nuts, flour, and salt in a large bowl.Combine the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is dissolved. Boil for 1 minute. Remove from heat and stir in the vanilla, then pour into almond mixture and stir to combine. Place in the refrigerator to cool, about 30 minutes.Scoop rounded teaspoons (they should be itty bitty!) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, about 10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.Melt chocolate in a microwave proof bowl for 30 seconds. Stir. Repeat until the chocolate is fully melted. Pair up cookies of equal size. Spread chocolate onto one cookie and press carefully together with another cookie. Repeat with remaining cookie pairs. Let cool, and store in an airtight container.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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.)

LACEY ALMOND COOKIES

Steps:

• Preheat oven to 325, line cookie sheet with parchment paper or non stick foil.
• Mix oats, sugar, flour, salt, baking powder, 1/2 of egg, butter, and vanilla. Mix until well combined. Add almonds.
• Drop by teaspoons 3 inches apart (they spread).
• Bake for 10-12 mins, edges should be slightly browned.
• Let cool then peel from paper/foil.

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-OAT LACE COOKIES

Steps:

• Arrange racks in lower and upper thirds of oven; preheat to 350°F. 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.