It has been a pleasure to share a special recipe for Chocolate Almond Lace Cookies with fellow hounds. However, they are tricky to make. Because pictures say a thousand words, I put together some photos from a recent batch of cookies I made, including instructions. My comments are below each photo.
Whatever you are making for the holidays, just enjoy yourself and have fun sharing! Like the hokey pokey, that's what it's all about.
Here is the recipe in it's entirety. I adapted it years ago from Bon Appetit magazine.
Chocolate Almond Lace Cookies
1 stick (1/2 cup) unsalted butter
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
3/4 cup ground blanched almonds. - You can buy blanched almonds whole or in slivers. Process them in a food processor till they resemble coarse meal.
2 tablespoons whole milk
1 teaspoon pure almond extract
4 ounces semisweet chocolate, melted
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a frying pan/skillet over medium low heat, melt butter. Add sugar, flour and salt and stir until sugar dissolves (about 3 minutes). Mix in almonds and milk and stir lightly. Remove from heat and blend in extract. Let cool slightly.
3. This is the tricky part-- a tiny drop of the cookie batter spreads a great deal, so drop by small, 1/4 to 1/2 teaspoonful dots on your baking sheet, separated several inches apart. You won't make more than six at a time on a large cookie sheet.
4. Bake for about 5-7 minutes or until lightly golden brown. When done, remove from oven, take the parchment sheet of cookies off the baking sheet and gently rest on cool counter so the cookies stop baking. When cooled a minute, cookies will peel off the paper. If they resist, put your fingers under the parchment and gently pop them off from behind.
5. Cool cookies on a cooling rack. Melt the chocolate.
6. Match one cookie to another most resembling it. Using a flat spreader (a knife does not work as well it tends to break the cookie) put some melted chocolate on the smooth side of one cookie, sandwich it with the flat side of another cookie. Place back on cooling rack until chocolate cools. Do NOT refrigerate. Store in a tin or covered on a plate with plastic wrap.