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Lacy Almond-Orange Cookies

Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.

  • yield: Makes 24

Ingredients

  • 1/2 cup blanched slivered almonds
  • 3/4 teaspoon anise or fennel seed
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup sugar
  • 3 tablespoons honey
  • 1/2 teaspoon coarse salt
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1 tablespoon finely grated orange zest

Cook's Note

Store cookies, between sheets of parchment, in airtight containers, up to 2 days.

Directions

  1. Step 1

    Preheat oven to 375 degrees, with racks in middle and lower thirds. Line two baking sheets with parchment paper. In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

Source
Everyday Food, April 2011

Reviews (1)

  • 5 Jan, 2014

    Nice buttery flavor! Be sure not to burn, these cook quickly. I didn't put enough space between my cookies so it turned out as a giant blob, but it was so pliable that I made rolled cookies. Would be great as a side to ice cream or with coffee. A great recipe for instant gratification and leftover almonds (mine weren't blanched but they turned out fine).