Italian · Dessert
Almond Lace Cookies
Thin, caramelised Italian almond lace cookies made from sliced almonds, butter, sugar and golden syrup, baked until deeply golden and delicately crisp, then finished with a drizzle of dark chocolate.
$1
12 minsPrep
8 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
264Calories
4.2gProtein
17.4gFat
24.1gCarbs
17.2gSugar
2.6gFiber
159mgSodium
20mgChol
6.7gSat Fat
163mgPotassium
49mgCalcium
1.5mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.
2
Melt the butter and golden syrup together gently in a small pan until just combined, then remove from heat.
3
Stir in the sugar, salt, and vanilla extract, then fold in the sliced almonds and flour until evenly coated and the batter is glossy.
4
Drop 4 level teaspoons of the mixture onto the lined tray, spacing them at least 8cm apart as they will spread thin.
5
Bake for 7-9 minutes until the edges are deep golden brown and the centres are lightly golden and lacy.
6
Cool the cookies on the tray for 2-3 minutes until just firm enough to lift, then transfer carefully to a wire rack to cool completely and crisp up.
7
Once fully cool, melt the dark chocolate and drizzle fine lines across the top of each lace cookie.
8
Leave the chocolate to set for a few minutes at room temperature before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Almond, finely sliced
- 22g22g Sugar White
- 18g18g Butter, melted
- 8g8g All Purpose Flour
- 10g10g Golden Syrup
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
- 12g12g Chocolate Dark 70, melted, for drizzling, 1
