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Almond Lace Crisps


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Member since 2007

Serves | Prep Time | Cook Time 6 - 8

Ingredients

½ cup unsalted butter
4 ½ oz (1 cup) finely chopped almonds
1 cup granulated sugar
1 large egg slightly beaten
1 tsp vanilla extract or vanilla bean paste
½ tsp salt

* Ground macadamia nuts may be substituted for the ground almonds for even richer tasting cookies


heat oven to 350 degrees


Line 2 large baking sheets with nonstick baking liner, parchment paper, or aluminum foil


In a small saucepan over medium heat, melt the butter and continue to cook it just until the butter solids at the bottom of the pan turn deep golden brown (not black); about 5-7 minutes


Watch the butter carefully.


Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter.


Let cool slightly about 5 minutes


Combine the chopped nuts, sugar, eggs, vanilla and salt in a medium bowl.


Stir until blended


Slowly add the browned butter and keep stirring until well blended


Drop the batter by a little over half teaspoonfuls 2-3 inches apart on prepared baking sheets (you should be able to fit about a dozen on a cookie sheet)


Bake until golden brown (about 6-8 minutes)


Let the cookies cool on the sheets for 5 minutes before transferring them to racks to cool completely


Repeat with remaining batter


Pairs Well With


Notes

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