When you think Valentine’s Day, what do you think of? Chocolate. Flowers. Hearts. Flowers and hearts are great, but you GOTTA have some chocolate for Valentine’s Day. My future sister-in-law emailed me recently asking if I had ever made the cookies that are like Laceys, which you can buy at some specialty stores. I had never tried to make them, but had successfully eaten them several times. 😉
I decided to give this a try for Valentine’s Day and I have to say, at first I was like “just go buy them, pay whatever they ask!” But once I got into the swing of it, it really wasn’t hard. There are just some tricks. One: You need to have either parchment paper, or preferably a silicone mat. Two: You better not put too many cookies on one sheet unless you want a giant blob of goop. That was what my first batch was and I did use some choice words. But like I said, after that I got the hang of it and these are some fantastic cookies! Just make sure not to put it directly on your cookie sheet because you will then be throwing it in the trash!
Recipe from: The Food Network
5 oz. sliced blanched almonds (about 1 3/4 cup) (I used slivered)
3 tbsp all-purpose flour
finely grated zest of one orange
1/4 tsp salt
3/4 cup white granulated sugar
2 tbsp heavy cream
2 tbsp light corn syrup
5 tbsp butter
1/2 tsp vanilla
4 oz. semi-sweet chocolate, for drizzle
Preheat oven to 350 degrees, line your cookie sheet with silicone mat and set aside.
Pulse almonds until fine chopped but not pasty. Stir together the nuts, flour, orange zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan and heat over medium heat. Cook until it comes to a rolling boil then cook an additional minute. Remove from heat and stir in the vanilla (it will sizzle!). Mix this into the almond mix just until combined, then set aside and let cool enough to handle, about thirty minutes.
Scoop rounded teaspoonfuls (don’t make them too big) of the batter and roll them into balls. Set on cookie sheet 3-4 inches apart because they spread FLAT. I only fit six onto a sheet at a time. Cook one sheet at a time, 10-11 minutes, rotating the pan halfway through baking. It should cook until it is a deep golden color.
Allow to cool, then gently peel off and let cool completely on a wire rack.
Once cool, drizzle melted chocolate over them.