Almond Lace

By á-4084

Deb Wise, Cooking Light

MAY 2014

Ingredients

• 1/3 cup packed brown sugar
• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 tablespoon amaretto
• 1/4 cup almond meal (very finely ground nuts)
• 2 tablespoons cake flour
• 1/8 teaspoon salt
• 1 ounce bittersweet chocolate, finely chopped

Preparation

Step 1

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a medium microwave-safe bowl. Microwave at HIGH 30 seconds; stir. Microwave at HIGH 30 more seconds (mixture will bubble); whisk until smooth. Stir in meal, flour, and salt. Scrape mixture into center of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 350° for 9 minutes, rotating pan after 4 minutes. Lift parchment and cookie onto a wire rack.

3. Place chopped bittersweet chocolate in bottom of a zip-top plastic bag. Microwave at HIGH 15 seconds. Snip a tiny hole in bottom corner of bag; drizzle over cookie.