Almond-Oat Lace Cookies*


If you read the blog on Monday, you will remember that we went on a Chocolate Tour over the weekend. We even made our hubbies go with us. Because of the awesome chocolate treats that awaited us at each stop, they really got into the Chocolate Tour moment*(see inset picture)At one of the stops, we were served these delicious cookies, half of which were dipped in chocolate. They were wonderful. They were kind enough to give us the recipe, and if they aren’t like my mother in law who would intentionally leave out a very important ingredient and then say, “why sweetie, I don’t know why yours didn’t turn out”, I am trusting them to have given us the correct recipe that will produce the same cookie that we were served. (I was kidding about the mother-in-law).

1/2 cup whole unsalted almonds with skins

2 tables old-fashioned oats

6 tables unsalted butter

6 tables superfine sugar

2 tables packed light brown sugar

1 1/2 teas honey (finally, I thought this recipe was going to be nothing but tables this and tables that)

Oops, here we go again, 1 Table all purpose flour

1/4 teas salt

4 oz bittersweet chocolate, melted

Arrange racks in lower and upper thirds of oven; preheat oven to 350. Line 2 rimless baking sheets with parchment paper. Set aside.

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 and whisk until blended and sugar dissolves, 1-2 mins.

Remove from heat. Add nut mixture, flour and salt. Stir until well mixed.

Spoon batter by 2 teas portions onto baking sheet; 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, rotation sheets after 6 min, until dark golden brown and cookies spread out into a thin layer. (10-12 min)

Frosty Found Rudolph on Chocolate Tour

Frosty Found Rudolph on Chocolate Tour

Slide cookies with parchment paper 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.

This recipe is from the Fawnskin Bed and Breakfast*

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