Toffee Lace Cookies
These are a variation on an old family recipe, that I made for Heath’s Tea Room’s tea trays recently. They freeze well and I used King Arthur gluten free flour, to make this a gluten free treat. Melts in your mouth!
Toffee Lace Cookies Recipe
1/2 cup whole natural unsalted almonds with skins
2 tablespoons old-fashioned oats
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons sugar
2 tablespoons (packed) light brown sugar
1 1/2 teaspoons honey
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
4 ounces bittersweet chocolate, melted
Preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 12 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2″ apart. Using your fingertips, pat cookies down to 1/4″-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 1012 minutes. Slide cookies on parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. Can be refrigerated or frozen in airtight container with wax paper in between layers.