Almond Lace Cookies

1. Wash Up!

2. Make the cookie dough: Preheat the oven to 350°F. Line baking sheets with parchment paper. Melt the butter in a medium saucepan over low heat. Continue to cook the butter until the milk solids begin to brown and smell nutty, whisking occasionally. Add the brown sugar and honey and whisk consistently until both are dissolved and incorporated into the butter, about 3 to 4 minutes. Add the almond flour and salt, whisking until combined. Remove the pan from the heat and whisk in the vanilla. Set aside for 5 to 10 minutes to cool enough for shaping.

3. Bake the lace cookies: Scoop the dough into scant teaspoon-sized balls and place 3 inches apart onto the prepared baking pan. (We fit 8 balls onto each sheet pan.) Bake the cookies, in batches, for 6 to 8 minutes until bubbly and lightly browned. Let the cookies cool on the pan at least 5 minutes before moving to a cooling rack to cool completely. (Parchment can be reused for multiple batches of cookies.)

To Serve: Arrange the cookies on a platter to serve.

Pro Tip: When making the cookie dough, if the butter has trouble incorporating with the brown sugar, remove the pan from the heat and whisk for a couple of minutes until it’s combined. While you can make this recipe with a hand whisk, you can also use a hand mixer for lighter work.

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