French · Dessert
Crisp Almond Lace Cookies
Wafer-thin, deeply caramelised French tuiles made from butter, sugar, golden syrup and sliced almonds, baked until lacy and amber, then finished with a drizzle of dark chocolate on the underside.
$1
12 minsPrep
9 minsCook
31 minsTotal
MediumLevel
Nutrition per serving
235Calories
3.3gProtein
15.2gFat
22.4gCarbs
16.6gSugar
2.3gFiber
152mgSodium
17mgChol
6.4gSat Fat
143mgPotassium
38mgCalcium
1.5mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Darjeeling Tea
local
Normandy Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 170°C (340°F) and line a baking sheet with a silicone mat or parchment.
2
Melt the butter and golden syrup together gently in a small pan, then remove from heat.
3
Stir in the sugar, salt and vanilla extract until smooth, then fold in the sliced almonds and flour until fully coated.
4
Drop four well-spaced teaspoon-sized mounds of batter onto the lined tray, leaving plenty of room as they spread thin.
5
Bake for 7-9 minutes until deep golden-amber and lacy across the whole surface.
6
Cool on the tray for 2-3 minutes until just firm enough to lift, then transfer carefully to a wire rack to crisp fully.
7
Melt the dark chocolate and drizzle or spread over the flat underside of the cooled cookies once fully crisp.
8
Leave the chocolate to set at room temperature for about 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Almond, sliced
- 22g22g Sugar White
- 16g16g Butter, melted
- 6g6g All Purpose Flour
- 8g8g Golden Syrup
- 2g2g Vanilla Extract
- 15g15g Chocolate Dark 70, melted, 1
- 0.5g0.5g Salt
