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Almond Lace Crisps

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Member since 2007

Serves | Prep Time | Cook Time 6 - 8


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

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