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Flop or Not: Orange-Almond Lace Cookies

May 4, 2010

by Emily

Small (but very important!) tip from LDM: read the directions!  Especially when you bake…  A “flop” can often turn out to be just terrific – like these yummy cookies – but it’s a gamble! I have never made this type of cookie – essentially flour-less – before, so I was itching to try out this recipe with its orange twist glory and to use some of my new, sensational bake and cook-ware (thank you, wonderful friends!).

Of course, since I have never made this variety of cookie, I didn’t realize that when it says tablespoon, they really mean tablespoon, not small ice cream scoop.  Shhhh.  And when they say 3 inches apart, they want you to space them out for the delicate, lace affect.  So while my healthy cookie portions are very generous and the edges looked like they are supposed to, my version ended up more like bars than cookies. Sigh.

But no matter!  They tasted more impressive than they looked and now I will know what to do next time:  a small tablespoon drop and ample space to spread.

Orange-Almond Lace Cookies

compliments of Epicurious

3/4 cup (1 1/2 sticks) unsalted butter (I think you could easily reduce this to 1 stick)
1 1/2 cups finely chopped almonds
3/4 cup sugar
1 tablespoon all purpose flour
2 teaspoons grated orange peel (next time, I am going to squeeze a bit of the orange juice in for added flavor)
1/2 teaspoon salt
1 large egg, beaten to blend

Preheat oven to 325°F. Line large baking sheet with parchment paper or silicon baking mats.

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. Stir in the egg last.

Drop batter by generous small! tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (warning: cookies will spread!).

Bake cookies until lacy and golden brown, about 12-15 minutes.

Gently slide parchment paper (or mats) with cookies onto rack and let cool completely.

Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch.


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