Chocolate Almond Lace

Michelle likes these thin, crisp and lacy chocolate things.


4  Tbsp. unsalted butter
1/2  cup sugar
2  Tbsp. light corn syrup
1/2  tsp. vanilla
6  Tbsp. flour
1/4  tsp. salt
1/4  tsp. baking powder
2  Tbsp. milk
1  cup chopped blanched almonds
3  oz. semisweet chocolate, chopped into coarse pieces
2  tsp. vegetable oil


Cream butter and sugar until light. Stir in corn syrup and vanilla. Sift flour, salt and baking powder; add to the creamed mixture alternately with milk; blend until smooth. Stir in almonds. Drop by rounded measuring tsp. onto a cookie sheet lined with foil, 3" apart. Bake at 325 degrees for 10 minutes or until edges are well browned and wafers are bubbling. Let cool conpletely; then peel away the foil. Melt chocolate and oil over hot water, stirring until smooth. Brush thinly over bottoms of wafers. Let stand until set. Do not store in fridge.

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