i officially have a new favorite christmas cookie and this is it. an ever-so-thin crisp almond-oat wafer drizzled (or coated) with dark chocolate... it is almond roca in cookie form and it is to die for. my boyfriend came home the other night, famished after a study session, and i literally had to pry these away from him. and for someone who usually resists baked goods, i knew that i was on to something when he said "wow, now those are really good."
i am sad to say though that my heavy hand got the best of me, and i made these cookies a little larger than instructed, which left me really with only one pan of viable cookies. (hence the fight over them) but it was quite a valuable learning lesson because now that they're gone i already want them back.
after a few weeks of cooking old favorites, it was quite exciting to find a new recipe to add to that list. i am quite positive that these will again be enjoyed with my family in arizona next week as well as many additional weeks in the new year. i already can't wait to eat them again.
Almond-Oat Lace Cookies with Dark Chocolate
Bon Appetit, makes roughly 24 cookies
1/2 cup whole natural unsallted almonds with skins
2 tablespoons old-fashioned oats
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons superfine sugar
2 tablespoons (packed) light brown sugar
1 1/2 teaspoons honey
1 tablespoon all-purpose flous
1/4 teaspoon kosher salt
4 ounces bittersweet chocolate, melted
Arrange racks in lower and upper thirds of oven; preheat to 350 degrees. Line 2 baking sheet pans with parchment paper. In a food processor, pulse almonds and oats until coarse meal forms. Set aside.
Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
Spoon batter by 2-teaspoon portions (make sure to follow this otherwise the cookies will melt and run together) onto baking sheets, spacing 2 1/2-inches apart. Using your fingertips, pat cookies down to 1/4-inch high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after six minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies and parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate and/or decorate with drizzled chocolate. Let stand until the chocolate is set, about 2 hours.
i am sad to say though that my heavy hand got the best of me, and i made these cookies a little larger than instructed, which left me really with only one pan of viable cookies. (hence the fight over them) but it was quite a valuable learning lesson because now that they're gone i already want them back.
after a few weeks of cooking old favorites, it was quite exciting to find a new recipe to add to that list. i am quite positive that these will again be enjoyed with my family in arizona next week as well as many additional weeks in the new year. i already can't wait to eat them again.
Almond-Oat Lace Cookies with Dark Chocolate
Bon Appetit, makes roughly 24 cookies
1/2 cup whole natural unsallted almonds with skins
2 tablespoons old-fashioned oats
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons superfine sugar
2 tablespoons (packed) light brown sugar
1 1/2 teaspoons honey
1 tablespoon all-purpose flous
1/4 teaspoon kosher salt
4 ounces bittersweet chocolate, melted
Arrange racks in lower and upper thirds of oven; preheat to 350 degrees. Line 2 baking sheet pans with parchment paper. In a food processor, pulse almonds and oats until coarse meal forms. Set aside.
Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
Spoon batter by 2-teaspoon portions (make sure to follow this otherwise the cookies will melt and run together) onto baking sheets, spacing 2 1/2-inches apart. Using your fingertips, pat cookies down to 1/4-inch high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after six minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies and parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate and/or decorate with drizzled chocolate. Let stand until the chocolate is set, about 2 hours.
I ate these as a child - and completely forget about them! How wonderful! I just fell in love with your blog! Would you be interested in guest-post spot on my site?
ReplyDeletemy apologies for the delay!! thank you for reading, and if the offer still stands, yes i would love a guest-post! my email address is in the about section, send me an email to discuss. thanks!
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