EXAMPLE & MAIN PAGE - EBOOK - Conquering the Homemaking Facade (1) - Flipbook - Side 43
For decades, bakers have been arguing about where this delicate lace cookie
originated. Some claim Italy and others say Germany, but it’s found in more American
recipe books than we care to count. We’ll probably never know, but that’s not what
is important here. What is important is that these are so tasty, they’re downright
addictive. Also, just like the proverbial little black dress, you can dress this cookie up
or down depending on where it’s going.
Adapted from: Anna Olson
LIST of INGREDIENTS
3/4 cup sliced almonds
1/4 cup and 1 tablespoon granulated
2 tablespoons honey
3 tablespoons heavy whipping cream
pinch of salt
3 ounces chocolate
1 sandwich or piping bag
bowl of water
method of crafting
1. To make the cookies: Pour the sliced almonds into a large sandwich bag and seal closed.
Use a rolling pin to slightly crush the almonds into smaller pieces and set aside.
2. In a small saucepan, add the sugar, honey, heavy whipping cream, and a pinch of salt.
Place over medium heat and stir continuously until the mixture starts to boil. Keep the
saucepan on the stove for another 10 seconds before removing it from the heat. Stir in the
sliced almonds and mix well. Spoon the batter into a bowl; set aside for at least 20 minutes
3. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Once the batter is cool, place half teaspoon-sized balls of batter onto the baking sheet.
Make sure to space them out about 3 to 4 inches apart because these cookies spread a lot.
Wet your fingers with water and gently flatten each cookie.
4. Bake for 12 minutes or until the edges are slightly brown. Rotate the sheet halfway
through for an even browning on the edges.