Recipe courtesy of Aida Mollenkamp

Honey-Almond Lace Cookies

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 40 min
  • Yield: 50 cookies
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Heat oven to 350 degrees F and arrange racks in upper and lower third.
  4. 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.
  5. 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.

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