Lace Cookies

Ingredients
1/4 cup Honey
3 tbsp All-purpose flour
3/4 cup sugar
1 cup white Chocolate semisweet
1 pinch Salt
1/2 tsp Vanilla extract
1 1/2 cups Almonds
1/2 cup Butter, unsalted

Method
Place the almonds in a food processor. Pulse until the almonds are broken down into smaller bits.
Add the flour and cocoa powder and pulse a couple of times to blend together.
In a medium-sized saucepan, place the sugar, butter, cream, and honey. Heat until the sugar is dissolved and the butter has melted. Remove from heat and stir in the vanilla extract.
Add the dry almond mixture and stir until incorporated. Set aside to cool for 20 minutes
While the "batter" is cooling, preheat the oven to 180°.
Line a baking sheet with parchment paper or a silicon baking mat.Once the batter has cooled (it will still be warm), use a teaspoon measure to spoon out the cookies onto the prepared baking sheet. Space the cookies about 3 inches apart; they will spread a lot during baking.
Dip your finger in some water, then use it to spread the batter into a round circle, with the nuts in a single layer on the pan. This will encourage the batter to spread evenly in a circle.
Bake the cookies in the oven for 6 to 8 minutes.
Remove the pan from the oven once the edges of the cookies start to darken and brown and transfer to a cooling rack.
Once the cookies have all been baked and cooled, melt the chocolate.
pick two cookies that are roughly the same size and smear a thin layer of chocolate on the bottom of one of them. Place the matching cookie bottom on top and set the cookie sandwich on a baking sheet lined with parchment paper or a wire rack.
Drizzle any remaining chocolate over the cookies.
Stored in an airtight container, these cookies will keep at room temperature for 3 days or in the fridge for about 2 weeks.

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