Almond Lace Cookies Food

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ALMOND LACE COOKIES



Almond Lace Cookies image

A fabulous recipe for classic lace cookies, full of almonds and oats.

Provided by Michelle

Categories     Snack

Time 1h

Number Of Ingredients 9

⅔ cup unsalted butter
1 cup light brown sugar
¼ cup light corn syrup
1 tablespoon whole milk
¼ teaspoon salt
1½ cups old-fashioned rolled oats
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ cup toasted (finely chopped almonds)

Steps:

  • Preheat oven to 375 degrees F; adjust oven rack to the upper third of the oven. Line baking sheet with parchment paper; set aside.
  • Bring the butter to a boil in a medium saucepan over medium heat. Reduce the heat so the butter slows to a gentle boil, stirring occasionally, for 3 to 4 minutes, or until the solids on the bottom of the pan turn light brown. Remove from heat.
  • Add the brown sugar, corn syrup, milk and salt to the butter and stir to blend well. Stir in the oats, flour and vanilla, then fold in the almonds.
  • Drop teaspoons of the batter onto the baking sheets, spaced about 3 inches apart. Bake for 6 to 8 minutes, or until the cookies are golden brown all over and slightly darker at the edges. Transfer the baking sheets to a cooling rack and let sit until the cookies firm up, about 5 minutes. Using a spatula, gently transfer the cookies to wire racks until cool. Store the cookies in an airtight container at room temperature for 2 weeks, or freeze for up to 2 months.

Nutrition Facts : Calories 45 kcal, Carbohydrate 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 27 mg, Sugar 4 g, ServingSize 1 serving

HONEY-ALMOND LACE COOKIES



Honey-Almond Lace Cookies image

Provided by Aida Mollenkamp

Categories     dessert

Time 1h50m

Yield 50 cookies

Number Of Ingredients 8

1 stick (8 tablespoons) unsalted butter
1/2 cup honey
1/2 cup packed light brown sugar
1 cup toasted sliced almonds
1/4 teaspoon table salt
1 teaspoon vanilla extract
2/3 cup all-purpose flour
4 ounces bittersweet chocolate, finely chopped

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 COOKIES



Almond Lace Cookies image

These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30

Number Of Ingredients 6

4 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon orange liqueur
3/4 cup whole unblanched almonds, ground medium-fine
1 tablespoon all-purpose flour
1/2 cup sugar

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



Almond Lace Cookies image

These easy to make cookies look delicious and are close to the top of my "Recipes to Try Soon" list.

Provided by Geema

Categories     Drop Cookies

Time 25m

Yield 30 cookies

Number Of Ingredients 6

3/4 cup granulated sugar
1/4 cup flour
2 1/2 cups sliced almonds
2 egg whites, lightly beaten
1/3 cup butter, melted
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 87.1, Fat 5.9, SaturatedFat 1.6, Cholesterol 5.4, Sodium 18.3, Carbohydrate 7.3, Fiber 0.9, Sugar 5.4, Protein 2

ORANGE FRENCH LACE COOKIES



Orange French Lace Cookies image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 30 to 36 cookies

Number Of Ingredients 8

2 cups blanched sliced almonds
1 cup all-purpose flour
1/4 pound (1 stick) unsalted butter
2/3 cup light brown sugar, lightly packed
1/3 cup light corn syrup
2 tablespoons frozen orange juice concentrate, defrosted
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
  • Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
  • Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
  • With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

ALMOND LACE COOKIES



Almond Lace Cookies image

Provided by David Wells

Categories     Cookies     Nut     Dessert     Bake     Christmas     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 18 cookies

Number Of Ingredients 5

1/2 cup packed light brown sugar
1/2 stick (1/4 cup) unsalted butter
1/4 cup light corn syrup
1/3 cup all-purpose flour
1/2 cup sliced almonds, chopped

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.)

ALMOND LACE COOKIES



Almond Lace Cookies image

Provided by Elaine Louie

Categories     dessert

Time 45m

Yield 72 cookies

Number Of Ingredients 6

1/3 cup light corn syrup
4 tablespoons unsalted butter
1/3 cup firmly packed light brown sugar
1/2 cup finely chopped almonds
1/2 cup all-purpose flour
1/8 teaspoon kosher salt

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.

Nutrition Facts : @context http, Calories 23, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 2 grams, TransFat 0 grams

ALMOND-OAT LACE COOKIES



Almond-Oat Lace Cookies image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Low Cal     Low Sodium     Almond     Oat     Shower     Healthy     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24

Number Of Ingredients 9

1/2 cup whole natural unsalted almonds with skins
2 tablespoons old-fashioned oats
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons superfine sugar
2 tablespoons (packed) light brown sugar
1 1/2 teaspoons honey
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
4 ounces bittersweet chocolate, melted

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.

LACY ALMOND-ORANGE COOKIES



Lacy Almond-Orange Cookies image

Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 8

1/2 cup blanched slivered almonds
3/4 teaspoon anise or fennel seed
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
3 tablespoons honey
1/2 teaspoon coarse salt
1/4 cup all-purpose flour (spooned and leveled)
1 tablespoon finely grated orange zest

Steps:

  • Preheat oven to 375 degrees, with racks in middle and lower thirds. Line 2 baking sheets with parchment paper. In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

Nutrition Facts : Calories 88 g, Fat 7 g, Fiber 1 g, Protein 2 g

LACEY ALMOND COOKIES



Lacey Almond Cookies image

I adapted these cookie from BH&G mag, they had you make them into sandwiches but I thought it too sweet, so I 1/2'd the recipe and left them the way they were! I have made them teice in the month I have had the recipe and everyone begs for more!

Provided by pooknnook

Categories     Dessert

Time 21m

Yield 15 cookies

Number Of Ingredients 9

1/2 cup oats
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1 egg, beaten divided
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup sliced almonds

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.

LACE COOKIES (FLORENTINE COOKIES)



Lace Cookies (Florentine Cookies) image

These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!

Provided by Chef John

Time 2h20m

Yield 18

Number Of Ingredients 8

1 ½ cups whole raw almonds
½ cup unsalted butter
¾ cup light brown sugar
¼ cup honey
½ teaspoon vanilla extract
1 pinch salt
3 tablespoons all-purpose flour
1 cup semisweet chocolate chips, melted

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.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g

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