Wafer-thin almond lace cookies with orange zest.
1-3/4 cups Mandelin Sliced Blanched Almonds (about 5 ounces)
3 tablespoons all-purpose flour
2 tablespoons orange zest
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
2 ounces semisweet chocolate, chopped (optional)
Preheat the oven to 350 degrees.
Stir the almonds, flour and zest in a medium bowl.
Stir the sugar, butter, cream, and honey in a saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture until fully coated. Cool the batter for 20 minutes, stirring occasionally.
Line a baking sheet with parchment paper. Using 2 teaspoons of batter for each cookie, spoon the batter onto the prepared baking sheet, spacing evenly apart as the cookies will spread. Flatten the batter slightly with a finger.
Bake the cookies on the middle shelf until they are golden brown, about 10 minutes. Slide the parchment onto a rack and let cool completely before transferring cookies to a paper towel. Repeat with the remaining batter.
For the chocolate drizzle, stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Drizzle the melted chocolate over each cookie and let set.
Yields 48 cookies.
Almond Board of California