Buttery Hazelnut Lace Cookies
76
- Prep Time25 mins
- Total Time40 mins
- Makes60 cookies
Roberto Caruso
These wafer-thin and crispy hazelnut lace cookies are brightened by a burst of citrus zest.
Ingredients
1/2 cup unsalted butter
2/3 cup sugar
2 tbsp orange juice
3 tbsp all-purpose flour
1/8 tsp salt
1 egg, beaten
1 cup sliced hazelnuts
1 tsp grated orange peel
Instructions
Position oven racks in top and bottom thirds of oven. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Melt butter in a medium saucepan over medium heat. Remove from heat. Whisk in sugar, orange juice, flour and salt. Then whisk in beaten egg. Stir in nuts and orange peel. Mixture will be wet.
Drop 1 tsp batter for each cookie onto prepared sheets, about 2 in. apart. Batter will spread. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until edges are golden brown and centres are light golden, 6 to 7 min. Repeat with remaining batter.
Cool cookies on baking sheets for 2 min. Transfer to a wire rack to cool. Store in an airtight container at room temperature up to 1 week or freeze up to 1 month.
Kitchen tip
Parchment paper is best for lining baking sheets. Silicone non-stick mats make cookies less crispy.
Watch how to peel hazelnuts
https://www.youtube.com/watch?v=QzenEhpPr8E
Nutrition (per serving)
Calories 33, Carbohydrates 3g, Fat 2g, Sodium 6mg.
