lily\'s lace cookies
6 tbsp unsalted butter
equal to .75 stick, to be melted
2 tbsp unsalted butter
softened, needed if not using non-stick mats
2 tbsp flour
needed if not using non-stick mats
1/2 cup almonds
could also use a combination of almonds with other nuts
2 tbsp flour
1/2 cup sugar
1 tbsp milk
These cookies are delicious! They are delicate, yet crisp and buttery. Jacques Pepin got this recipe from his friend Lily. Recipe adapted from Essential Pepin.
Move the oven racks to the 1/3 and 2/3 positions. Preheat the oven to 350°F.
Melt the butter inside of the warming oven in a medium bowl. Monitor it and pull it out just as the last bit of butters, then reserve.
Line the baking sheets with non-stick mats or butter and flour them.
Add the nuts and flour to the food processor. Process for 20-30 seconds until it looks like coarse powder.
Add the sugar to the melted butter and stir. Mix in the almond powder until the texture is smooth, then mix in the milk.
Working in batches of 4-6 cookies per baking sheet, measure out 1 teaspoon of dough per cookie. The cookies will spread, so space them out well. Bake until browned, about 8-10 minutes.
Pull the baking sheet out of the oven, rest for about 1 minute, then lift the cookies with a spatula and transfer them to a rack. Cool until they are crisp. Enjoy immediately or save for later in an airtight container.
source: Jacques Pepin's Essential Pepin