LACY ALMOND COOKIES RECIPES

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DUTCH KLETSKOPJES (LACY ALMOND COOKIES) RECIPE - BAKING ...



Dutch Kletskopjes (Lacy Almond Cookies) Recipe - Baking ... image

Make and share this Dutch Kletskopjes (Lacy Almond Cookies) recipe from Food.com.

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 24 cookies

Number Of Ingredients 5

1/2 cup brown sugar
3/4 cup flour
1 teaspoon cinnamon
7 tablespoons butter
1 cup peeled and coarsely chopped almonds

Steps:

  • 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.

Nutrition Facts : Calories 95.8, FatContent 6.4, SaturatedFatContent 2.4, CholesterolContent 8.9, SodiumContent 50.4, CarbohydrateContent 8.8, FiberContent 0.8, SugarContent 4.8, ProteinContent 1.7

ALMOND LACE COOKIES RECIPE | MARTHA STEWART



Almond Lace Cookies Recipe | Martha Stewart image

These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 30

Number Of Ingredients 6

4 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon orange liqueur
3/4 cup whole unblanched almonds, ground medium-fine
1 tablespoon all-purpose flour
1/2 cup sugar

Steps:

  • Heat oven to 375 degrees. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
  • Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.
  • Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water-cooler cup), pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.

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