Almond lace cookies
Almond lace cookies recipe in the cookie category
Recipe ingredients:
- 2 cups blanched almonds
- 1/2 cup granulated sugar
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1 2/3 tablespoons whole milk
Recipe method:
- With a food processor, blend together the almonds, sugar, flour and salt into a fine meal.
- Scrape down the sides of the bowl as needed.
- Melt the butter and stir in the milk.
- Add this to the food processor and then blend until thoroughly combined.
- Resulting dough will be fairly mealy.
- Cover and refrigerate for a couple of hours or a full day.
- Preheat oven to 300 degrees F.
- Scoop tightly packed teaspoonfuls of dough onto a sheet of parchment, about 4 to 6 inches apart.
- Top with another piece of parchment and press the cookies flat with the bottom of a small pan.
- Use a rolling pin to flatten the cookies until they are almost paper thin.
- Place the cookies with parchment paper still on top and bottom onto a baking sheet and bake for about 15 minutes until golden brown.
- Remove the cookies from the oven.
- Working quickly so the cookies do not harden, lift each cookie and place in or on a mold for shaping.
- If the cookies cool before you mold them, try warming them again in the oven, 15 to 30 seconds, to soften.
- For bowls, you can use upside down spice jars.
- Set a cookie on the base and press the edges down gently to form a bowl.
- For taco boat shapes, place the cookie over a rolling pin or cardboard tube.
- After shaping let the cookie cool completely before removing from the mold.
- Now the cookies are ready to fill with your choice of dessert.