Ingredients
Method
- Melt the butter in a medium saucepan over low heat.
- Stir in the brown sugar, almond flour, salt, and corn syrup or milk. Whisk continuously for about 3-4 minutes, until the sugar is fully dissolved and the mixture is well combined. If the butter separates, remove the pan from heat and whisk vigorously to recombine.
- Remove from heat and whisk in the vanilla extract. Allow the mixture to thicken for 5-10 minutes as the oven preheats.
- Preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
- Drop small spoonfuls (about 1 teaspoon per cookie) of the dough onto the prepared baking sheets, spacing them 3 inches apart. Bake for 6-8 minutes until golden brown and bubbly around the edges.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once fully cooled, sandwich the cookies with Nutella or melted chocolate, if desired. Serve immediately or store.
Nutrition
Notes
These crispy lace cookies have a lovely buttery caramel flavor. Add Nutella or melted chocolate to sandwich for an extra indulgence, or enjoy them plain for a lighter bite.
