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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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When quickly cooked on the stove-top and then spooned onto baking sheets, this simple batter bakes into delicate lacy crisps. Ingredients:
1/2 cup whole natural unsalted 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 flour |
1/4 teaspoon kosher salt |
4 ounces bittersweet chocolate, melted |
Directions:
1. Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
2. Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 12 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
3. Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2 apart. Using your fingertips, pat cookies down to 1/4 -high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 1012 minutes. Slide cookies on parchment onto a wire rack and let cool.
4. Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight between sheets of parchment or waxed paper.
5. Per serving: 75.2 kcal calories, 68.9 calories from fat, 5.8 g fat, 2.8 g saturated fat, 7.5 mg cholesterol, 6.6 g carbohydrates, 0.6 g dietary fiber, 5.1 g total sugars, 6.0 g net carbohydrates, 0.8 g protein, 16.5 mg sodium Nutritional analysis provided by Bon Appétit
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