Mandelflarn Almond Lace Cookies
Norwegian almond lace cookies are popular around Christmas.
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Servings: 20
Ingredients
- 1 1/4 cups almonds
- 3/4 cup butter
- 1 cup sugar
- 2 tbsp flour
- 2 tbsp heavy cream
Instructions
- Preheat oven to 375°F (190°C). Cover a baking tray with baking paper.
- Finely or coarsely chop the almonds (I kept them quite coarse). You can do this in a food processor or by hand.
- Melt the butter in a large saucepan over medium heat. Stir in the sugar and continue to heat until just before boiling.
- Add almonds, flour and heavy cream, and stir together. Let it reach a boil and then take the saucepan off the heat.
- Place a small teaspoon of batter per almond lace on the baking sheet. It is important to have lots of space between each cookie, as these spread out a lot.
- Bake on the middle rack for about 5 – 7 minutes, watching carefully so they don’t burn. Take them out when the edges start to turn golden.
- Cool on the baking sheet for a couple of minutes before transferring to a wire rack.
- If shaping, allow cookies to cool slightly on the baking sheet and then shape them on a rolling pin or other cylinder. If the cookies are too hard to shape, you can return the tray to the over briefly to soften them again.
- Store in an airtight cookie tin.