Almond Lace Cookies
These lace cookies are truly amazing and perfect if you are gluten free. You can make these in advance – they freeze well. [print-me target="body"/]
Method
- Preheat oven to 175°C. Combine brown sugar, coconut oil, and amaretto in a medium microwave-safe bowl. Microwave at HIGH 30 seconds; stir
- Microwave at HIGH 30 seconds more (mixture will bubble); whisk until smooth.
- Stir in ground almonds, potato flour, and salt.
- Scrape mixture into centre of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 175°C for 9 minutes, rotating pan after 4 minutes.
- Lift baking paper and cookie onto a wire rack.
- Prepare chocolate chips by putting them in a ziptop bag. Place in microwave for 15 seconds to melt.
- Nip a hole in the bottom corner of bag, and drizzle chocolate over cookie.
- Cut it in large pieces and let cool and harden a bit.
More Pesach Recipes
Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/almond-lace-cookies/
Almond Lace Cookies
These lace cookies are truly amazing and perfect if you are gluten free. You can make these in advance – they freeze well. [print-me target="body"/]
Ingredients
- 1/3 cup packed brown sugar
- 3 Tablespoons coconut oil
- 1 Tablespoon Morad Amaretto
- ¼ cup ground almonds
- 2 Tablespoons potato flour
- 1/8 teaspoon salt
- ¼ cup chocolate chips, melted in ziptop bag
Method
- Preheat oven to 175°C. Combine brown sugar, coconut oil, and amaretto in a medium microwave-safe bowl. Microwave at HIGH 30 seconds; stir
- Microwave at HIGH 30 seconds more (mixture will bubble); whisk until smooth.
- Stir in ground almonds, potato flour, and salt.
- Scrape mixture into centre of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 175°C for 9 minutes, rotating pan after 4 minutes.
- Lift baking paper and cookie onto a wire rack.
- Prepare chocolate chips by putting them in a ziptop bag. Place in microwave for 15 seconds to melt.
- Nip a hole in the bottom corner of bag, and drizzle chocolate over cookie.
- Cut it in large pieces and let cool and harden a bit.