Lacey Almond Cookies

I was up for a culinary challenge today. I wanted to make a cookie I never really made before. Yes, it could be possible – there are cookies I have not made before. But that is beside the point. The point should be that these are the easiest cookies I think I have ever whipped up. They involve no electric mixer, no strange ingredients, and no way are they labor intensive. The hardest thing about them is watching them bake and deciding when to pull them out of the oven. These cookies are so light, delicate, and lovely; that I think you will find them irresistible. I personally would have loved to dip them into the chocolate, but with their delicate nature I thought it was best to drizzle it. These would be perfect to whip up for an end to an elegant dinner, to top off some ice cream, or just to impress someone other than yourself. Give them a try, I promise you will not be disappointed.

Lacey Almond Cookies

½ cup of Brown Sugar

¼ cup of Butter

¼ cup of Honey

1 tbsp of Corn Syrup

1 tsp of Vanilla Extract

½ tsp of Orange Zest

1/3 cup of Flour

½ cup of Sliced Almonds

2 – 3 oz of Bittersweet Chocolate

First, preheat your oven to 350 degrees. In a small sauce pan place your brown sugar, butter, honey, corn syrup, extract, zest, and flour over medium heat. With a silicone spatula stir the ingredients in your pot until all melted and smooth together and resembles something like a caramel.

Next, prepare your baking sheets with parchment paper. Stir in your almonds to your butter and sugar mixture, then with a teaspoon scoop the batter onto your lined baking sheets. Spacing them a few inches apart from one another – they will spread a lot when baking!

Then, keeping a very close eye on your cookies; bake them about 10 – 12 minutes. The cookies will spread and bubble, but this is normal. You are looking for the cookies to be a deep golden and somewhat browned on the edges. They may look over baked, but that is exactly what you are looking for. When removing them from the oven let them cool about 2 – 3 minutes on the pan before gently removing to a wire rack or parchment lined table to cool completely. (Removing from the pan may take some time as these cookies are fragile and do not firm up until cooled down.)

Finally, while your cookies are done baking and are cooling; place your chocolate over a double boiler and stir until completely melted. When melted, use a spoon to drizzle the chocolate over the cookies until they are covered to your heart’s desire. Let cool until the chocolate is set and serve….or if you can wait – store in an airtight container with parchment in between cookies. Be aware that these cookies have the tendency to get sticky, so the sooner you can make them to when you pan on eating them the better.