almond-orange lace cookies


With a light caramelization and wafer-thin structure, these almond-orange lace cookies are delicate and undeniably enticing (fortunately, they also have a quite reasonable nutritional profile!). Almond and orange work well together, and the fruity Sicilian honey I incorporated complemented those flavors perfectly. Use any type of honey you like, and work quickly to drop the batter onto the baking sheets before it cools.

Almond-Orange Lace Cookies
Adapted from Everyday Food
1/2 cup sliced almonds
1/4 cup unsalted butter
1/4 cup sugar
3 Tbsp honey
1/2 tsp coarse salt
1/4 cup flour
1 Tbsp grated orange zest
1/2 tsp almond extract

Preheat oven to 375°F, with one rack in top third and one rack in bottom third of oven. Line two baking sheets with parchment paper.

Pulse almonds in a food processor until coarsely ground. Transfer to a saucepan, and add butter, sugar, honey, and salt. Bring mixture to a boil over medium-high heat, stirring once to combine as the butter melts. Boil 1 minute, then remove from heat and stir in flour, zest, and extract. While batter is still warm, drop by teaspoonfuls onto baking sheets, spacing about 3 inches apart.

Bake cookies for 3 minutes, then rotate sheets and bake until golden brown, 3 to 5 minutes more. Cool completely on baking sheets on wire racks. Store in an airtight container, between sheets of parchment, up to 2 days.

Yield – 24 cookies (serving size: 2 cookies)
Calories – 88
Carbs – 6

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