I made these lace cookies at the end of Passover and then again a week later because they were that good. If you are gluten free or if it’s Passover, potato starch is perfect, otherwise flour is fine. They do need time to cool and don’t transport so well, but I froze them and brought them to a friend anyway and they were still great, so enjoy.
Almond Lace Cookies
If you are gluten free, or if it’s Passover, potato starch works perfectly for these cookies.
Servings
10 Servings
Ingredients
- ⅓ cup packed brown sugar
- 3 tablespoons coconut oil
- 1 tablespoon Morad Amaretto
- ¼ cup ground almonds
- 2 tablespoons flour or potato starch
- ⅛ teaspoon salt
- ¼ cup chocolate chips melted in ziptop bag
Instructions
- Preheat oven to 350°F.
- 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, flour or potato starch, and salt.
- Scrape mixture into center of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 350°F 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.
- Snip 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.
- Adapted from Cooking Light
I just made these and although they are delicious (a little too sweet for my taste but others will love them), I have two questions/comments: (1) after baking them, there was a pool of coconut oil left on the baking paper. Perhaps less coconut oil can be used? (2) In this day and age after we have learned so much about microplastics, why instruct people to melt chocolate in a plastic bag? The chips can simply be melted in a glass or ceramic bowl and drizzled with a spoon over the cookie. Happy Passover!
I didn’t have any remaining coconut oil so I’m not sure if it would work with less.
As to the second point you are right it is healthier to use a bowl and spoon.
Morad is from Israel, so you should be able to get it there (I have found it here), but if not look for any other almond liqueur or most flavors would work.
What can I use as a substitute for Morad amaretto? PS I am blessed to live in Israel , so we don’t always get the same ingredients here.
Barbara, I noticed the same thing. I checked the original recipe in “Cooking Light” Her mistake was that she when she adapted the recipe from “cooking Light”, she did not change the directions. In the original recipe, the third ingredient is butter and the fourth is CANOLA OIL. originally the ground almonds are the fifth ingredient.
Would like to make these but there is an error in the directions. Did you mean “2) Combine first 3 ingredients”?
And, if I don’t have Amaretto, should I use vanilla extract?
Thanks
These look so delicate. Might like these with some vanilla ice cream.