Orange French Lace Cookies

Name: Orange French Lace Cookies
Cook time: 15 min
Total time: 1 min
Ingredients: 2 cups blanched sliced almonds; 1 cup all-purpose flour; 1/4 pound (1 stick) unsalted butter; 2/3 cup light brown sugar, lightly packed; 1/3 cup light corn syrup; 2 tablespoons frozen orange juice concentrate, defrosted; 2 teaspoons grated orange zest; 1 teaspoon pure vanilla extract

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Cook Time: 15 minutes

Total: 1 hours, 15 minutes

Servings: 33

Author : Ina Garten

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Ingredients

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2 cups blanched sliced almonds1 cup all-purpose flour1/4 pound (1 stick) unsalted butter2/3 cup light brown sugar, lightly packed1/3 cup light corn syrup2 tablespoons frozen orange juice concentrate, defrosted2 teaspoons grated orange zest1 teaspoon pure vanilla extract

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Instructions

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Step 1

Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.

Step 2

Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.

Step 3

Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.

Step 4

With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.