Almond Oat Lace Cookies

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Old 14-Dec-2011
Almond Oat Lace Cookies

Yield: Makes about 24

When quickly cooked on the stove-top and then spooned onto baking sheets, this simple batter bakes into delicate lacy crisps.


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


Arrange racks in lower and upper thirds of oven; preheat to 350F. 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, 12 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, 1012 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.

Old 14-Dec-2011
Re: Almond Oat Lace Cookies

:/ aha ki hai

Old 14-Dec-2011
Re: Almond Oat Lace Cookies

swaad hai.. kha le chup karke

Old 14-Dec-2011
Re: Almond Oat Lace Cookies


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