French Lace Cookies with Orange
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 30 - 36 cookies
Complexity: easily
Quantity: 30 - 36 cookies
Hold these almond cookies up to the light, and you'll understand why they're so named: delicate, thin, and translucent like lace, they taste as delicate as they look. These cookies are baked with ground almonds, flour, sugar, and butter, while orange juice concentrate and orange zest infuse them with a refreshing citrus flavor, complemented by natural vanilla. When baking, the dough spreads into a thin, pockmarked circle that becomes crisp as it sets. When placing the dough on a baking sheet, make sure to space the cookies well apart to prevent them from sticking together.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups blanched sliced almonds
- 1 cup premium flour
- 110 g unsalted butter
- 2/3 cup light brown sugar
- 1/3 cup light corn syrup
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tsp. grated orange zest
- 1 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 190°C and line 2 baking sheets with parchment paper.
- Place the almonds on a baking sheet and toast in the oven for 5-10 minutes, stirring once, until lightly browned. Place 1 cup of toasted almonds in a food processor fitted with a steel blade and coarsely chop. Set aside the rest for later. Combine the ground almonds with flour.
- Meanwhile, in a small saucepan, combine the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla extract and bring to a boil over medium heat. Turn off the heat and gradually whisk in the flour mixture until evenly combined. Stir in the remaining toasted almonds.
- Drop 2 teaspoons of dough into mounds about 4 cm wide on the prepared baking sheets, spacing them at least 5 cm apart. I place 8 cookies on each baking sheet. Bake for 7-9 minutes, until the edges are golden brown, rotating the baking sheets to ensure even baking. Let cool and transfer to a wire rack. Repeat with the remaining dough. Store the cooled cookies in an airtight container between layers of waxed or parchment paper.
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