Lacey Almond Cookies
Delicate, crispy, and utterly irresistible, Lacey Almond Cookies are a sweet treat that's as stunning to look at as they are to eat. These thin, lace-like cookies combine the nutty crunch of sliced almonds with the buttery richness of caramelized sugars, creating a texture that's light and crisp yet decadently satisfying. With just 15 minutes of prep time, this recipe uses straightforward ingredients like brown sugar, corn syrup, and a touch of heavy cream to achieve their signature golden luster. For an added layer of indulgence, drizzle them with melted dark chocolate to complement their caramelized flavor. Perfect for holiday cookie trays or an elegant afternoon tea, these cookies are an eye-catching and delicious addition to any dessert repertoire. Great for homemade gift-giving or satisfying a sweet tooth, these almond cookies embody sophistication in every bite.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Light brown sugar
- 50 grams Granulated sugar
- 60 ml Light corn syrup
- 60 ml Heavy cream
- 1 teaspoon Vanilla extract
- 70 grams All-purpose flour
- 1 pinch Salt
- 120 grams Sliced almonds
- 100 grams Dark chocolate (optional, for drizzling)
Instructions
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper or a silicone baking mat.
In a medium saucepan over low heat, combine the butter, light brown sugar, granulated sugar, light corn syrup, and heavy cream. Stir constantly until the butter melts and the mixture is smooth and combined.
Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently. Allow it to boil for about 1 minute, then remove the saucepan from the heat.
Stir in the vanilla extract, all-purpose flour, and a pinch of salt until fully incorporated. Finally, fold in the sliced almonds until evenly distributed.
Using a teaspoon or small cookie scoop, drop small mounds of the batter onto the prepared baking sheets, spacing them about 7 cm (3 inches) apart to allow for spreading.
Bake the cookies in the preheated oven, one sheet at a time, for 8-10 minutes, or until they are golden brown and lacy.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. They will be soft right out of the oven but will harden as they cool. Then, transfer them to a wire rack to cool completely.
If desired, melt the dark chocolate in a microwave-safe bowl or using a double boiler. Use a spoon or piping bag to drizzle the chocolate over the cooled cookies. Allow the chocolate to set before serving.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 11.8 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
