Prep 15 mins
Cook 12 mins
These are very lacy and nutty. Easy to make.
- 1⁄2 cup brown sugar
- 3⁄4 cup flour
- 1 teaspoon cinnamon
- 7 tablespoons butter
- 1 cup peeled and coarsely chopped almonds
- Knead all ingredients into a firm ball.
- Shape into marble-sized balls and arrange far apart on buttered cookie sheet.
- Flatten with fork or knife dipped in cold water.
- Bake in 375 oven until golden.
- Remove from cookie sheet with spatula.
- The dough should have melted and become lacy, very thin, and crisp.
- Cookies should be 3" in diameter.
These "cookies' are so good! I was born in Holland, and when I was six we immigrated to Australia. This was one of the few things my mother could cook really well. She didn't have the recipe anymore and I have been trying to find it now since I came to United States in 1970. I found it today, and fixed it. Thank you - it was wonderful! The only things missing were tea or coffee and some lady friends to share them with. I couldn't wait that long! Thank you.
Perhaps these cookies work for others, but I have had no success. In researching thin (lacy) cookies, florentines, or tuiles, the order of operations is crucial. Just throwing everything into a bowl and baking will result in crumbly, uneven cookies with a terrible consistency (no egg). Instructions on how to handle the butter (softened, melted) would be helpful. Also no bake time makes it a guessing game. Do not rely on this recipe. Go elsewhere.
I made these gluten free! These are tasty and not too sweet. I used a white rice flour & tapioca starch mix (double white rice flour) plus to the cookies I added 1/2 tsp guar gum. I used blanched slivered almonds which I chopped up more. Mine didn't thin out as much as they should have but I think that was due to not using measuring spoons and I probably didn't add enough butter or maybe gluten-free needs more butter. I'd make these again making sure to add enough butter. Made for ZWT6 Germany/Benelux region, for my team, The Ya Ya Cookerhood!