Recipe by Bev
The egg makes these a little less delicate (and less likely to break) than traditional lace cookies. Arrange them in a decorative box or tin lined with festive tissue paper, then secure the package with a fancy bow. From Bon Appetit
Top Review by 980780
*Very* tasty cookies! I've made them a few times already! I've noticed that they tend to be oily, increased the sugar to 1 cup and the flour to 1/4 cup. I also experimented with cooking them "bar" style (I'm impatient), which worked well for me! You have to keep an eye on these little guys- they brown quickly!
- 3⁄4 cup unsalted butter
- 1 1⁄2 cups finely chopped almonds
- 3⁄4 cup sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons orange zest
- 1⁄2 teaspoon salt
- 1 large egg, beaten to blend
Directions See How It's Made
- Preheat oven to 325°F.
- Line large baking sheet with parchment paper.
- Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted.
- Remove from heat.
- Stir in nuts, sugar, flour, orange peel and salt; then stir in egg.
- Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).
- Bake cookies until lacy and golden brown, about 15 minutes.
- Gently slide parchment paper with cookies onto rack; cool completely.
- Transfer cookies to paper towels.
- Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch.
- (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.).