added by
lily\'s lace cookies
ingredients
all
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
cookware
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.
1
Move the oven racks to the 1/3 and 2/3 positions. Preheat the oven to 350°F.
2
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.
3
Line the baking sheets with non-stick mats or butter and flour them.
4
Add the nuts and flour to the food processor. Process for 20-30 seconds until it looks like coarse powder.
5
Add the sugar to the melted butter and stir. Mix in the almond powder until the texture is smooth, then mix in the milk.
6
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.
7
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