Almond Lace Crisps
  • Cooking 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
  1. heat oven to 350 degrees
  2. Line 2 large baking sheets with nonstick baking liner, parchment paper, or aluminum foil
  3. 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
  4. Watch the butter carefully.
  5. Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter.
  6. Let cool slightly about 5 minutes
  7. Combine the chopped nuts, sugar, eggs, vanilla and salt in a medium bowl.
  8. Stir until blended
  9. Slowly add the browned butter and keep stirring until well blended
  10. 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)
  11. Bake until golden brown (about 6-8 minutes)
  12. Let the cookies cool on the sheets for 5 minutes before transferring them to racks to cool completely
  13. Repeat with remaining batter