Honey-Almond Lace Cookies

Name: Honey-Almond Lace Cookies
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 50
Cuisine: Global
Ingredients: 237 milliliters toasted sliced almonds; 113 grams bittersweet chocolate, finely chopped; 158 milliliters all-purpose flour; 118 milliliters honey; 118 milliliters packed light brown sugar; 0 teaspoons table salt; 8 Tbsps stick unsalted butter; 1 teaspoon vanilla extract

Honey-Almond Lace Cookies

Honey-Almond Lace Cookies might be a good recipe to expand your dessert repertoire. This recipe makes 50 servings with 71 calories, 1g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of almonds, table salt, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

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.

Ingredients you will need

Brown Sugar

Almonds

Vanilla

Butter

Honey

Salt

Equipment you will use

Sauce Pan

Remove the pan from the heat and stir in the flour until smooth.

Ingredients you will need

All Purpose Flour

Equipment you will use

Frying Pan

Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.

Heat oven to 350 degrees F and arrange racks in upper and lower third.

Equipment you will use

Oven

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.

Equipment you will use

Baking Paper

Baking Sheet

Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes.

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Oven

Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Chocolate