Crispy Belgian Chocolate-Almond Lace Cookies
Indulge in the delicate and delightful texture of these Crispy Belgian Chocolate-Almond Lace Cookies. A rich combination of finely chopped almonds and melted semisweet chocolate make each bite a heavenly experience. These elegant cookies, with their lace-like appearance, are perfect for special occasions or as an exquisite treat with tea or coffee. Enjoy their crispness combined with the luscious chocolate finish, making them as beautiful to look at as they are delicious to eat.
30
Servings
64
Calories
6
Ingredients
Ingredients
flour
1/2 cup (unsifted)
almonds
1/2 cup (very finely chopped)
dark corn syrup
1/4 cup
light brown sugar
1/4 cup (firmly packed)
butter
1/4 cup
semisweet chocolate
2 ounces (melted (two 1oz squares))
Instructions
1
In a small mixing bowl, combine the unsifted flour and finely chopped almonds. Mix well and set aside.
2
In a 1-quart saucepan over medium heat, combine the dark corn syrup, light brown sugar, and butter. Stir continuously until the mixture comes to a gentle boil, ensuring the ingredients are fully blended.
3
Remove the saucepan from heat and gradually incorporate the flour and almond mixture, stirring until the batter is smooth and well combined.
4
Preheat your oven to 350°F (175°C) and prepare a cookie sheet by lining it with foil.
5
Drop the batter in slightly rounded teaspoonfuls onto the prepared cookie sheet, placing each one approximately 3 inches apart. Use a rubber spatula to spread each mound into an oval shape, measuring roughly 1/2 inch by 1 1/2 inches.
6
Bake the cookies for 4-5 minutes, or until they are golden brown. Once done, cool the cookies completely on the foil by transferring them to a cooling rack. Carefully peel the cookies away from the foil.
7
Preheat the oven again to 350°F (175°C). Place each cookie top side down on the cookie sheet and return them to the oven for 1 to 2 minutes, or just until they are softened.
8
Quickly roll each softened cookie into a cylinder shape, beginning from the longer side, and place them back on the cooling rack to harden completely.
9
Melt the semisweet chocolate squares in a small bowl. Once the cookies are cooled, spread the melted chocolate on one end of each cookie and allow it to set before serving, or enjoy them immediately for a gooey treat.
10
Store cookies in a tightly covered container at room temperature, enjoying their freshness for up to a week.
Nutrition Information
3.67g
Fat
7.67g
Carbs
0.8g
Protein
0.27g
Fiber
4.67g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Belgian Chocolate-Almond Lace Cookies?
They are delicate, elegant cookies with a lace-like texture made from finely chopped almonds and dark chocolate.
How many cookies does this recipe yield?
This recipe makes approximately 30 servings.
How many calories are in each cookie?
Each serving contains about 64 calories.
What type of flour is required for this recipe?
You should use 1/2 cup of unsifted flour.
How should the almonds be prepared?
The almonds should be very finely chopped before being added to the mixture.
What kind of corn syrup is used in the batter?
The recipe calls for 1/4 cup of dark corn syrup.
Do I need to pack the brown sugar?
Yes, the 1/4 cup of light brown sugar should be firmly packed.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prepare the cookie sheet?
The cookie sheet should be lined with foil before dropping the batter onto it.
How much batter should I drop for each cookie?
Use slightly rounded teaspoonfuls for each cookie.
How far apart should I place the cookies on the baking sheet?
Place the mounds approximately 3 inches apart to allow for spreading.
What shape should I make the cookies before baking?
Use a rubber spatula to spread each mound into an oval shape measuring roughly 1/2 inch by 1.5 inches.
How long do the cookies need to bake initially?
Bake the cookies for 4 to 5 minutes or until they are golden brown.
How do I remove the cookies from the foil?
Let the cookies cool completely on the foil on a cooling rack, then carefully peel them away.
Why do I need to put the cookies back in the oven?
They are returned to the oven for 1 to 2 minutes top-side down to soften them for rolling.
How do I shape the cookies into cylinders?
While softened, quickly roll each cookie starting from the longer side.
What type of chocolate is used for the coating?
The recipe uses 2 ounces of semisweet chocolate, specifically two 1-ounce squares.
Where do I apply the chocolate on the cookie?
Spread the melted chocolate on one end of each cooled cookie.
How should these cookies be stored?
Store them in a tightly covered container at room temperature.
How long do the cookies stay fresh?
They will maintain their freshness for up to one week.
What is the fat content per serving?
There is approximately 3.67g of fat per cookie.
How much sugar is in one cookie?
Each cookie contains about 4.67g of sugar.
Are these cookies high in protein?
No, they contain a small amount of protein, approximately 0.8g per serving.
What is the carbohydrate count for a lace cookie?
Each serving has about 7.67g of carbohydrates.
Is there fiber in these cookies?
Yes, there is a small amount of fiber, roughly 0.27g per cookie.
What is the first step in making the batter?
Combine the flour and finely chopped almonds in a small mixing bowl.
Do I need to stir the syrup mixture while boiling?
Yes, stir the dark corn syrup, light brown sugar, and butter continuously until it reaches a gentle boil.
What happens if I don't let the chocolate set?
The cookies will be a gooey treat if enjoyed immediately before the chocolate hardens.
What tools are recommended for shaping the batter?
A rubber spatula is recommended to spread the batter into ovals.
Can I serve these with beverages?
Yes, these cookies are described as an exquisite treat to enjoy with tea or coffee.