These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.

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  • Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.

  • Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water-cooler cup), pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.

Reviews (3)

51 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 17
  • 2 star values: 12
  • 1 star values: 3
Rating: Unrated
01/23/2014
Great recipe! I added orange zest and some vanilla extract to it. I found that it worked best when the dough was warm and liquid-y. After a few rounds of baking, I added a (very) little more butter and cream to keep it fluid. I'm serving them as a garnish for truffles and caramel sauce. The timing varied a lot...some batches took 3 minutes, some 6.
Rating: Unrated
01/21/2014
I ground up the almonds with the sugar and flour in my food processor so they wouldn't clump up. Didn't have orange liquor so used Kahlua instead. They were great! First batch took almost 8 minutes to brown. Last batch took 4 minutes. They really spread out!
Rating: Unrated
12/12/2013
I decided to substitute brown rice flower for regular flour because more and more of my guests need to stay away from wheat. I also substituted the sugar with organic coconut sugar. I found that the dough was not runny and there was no way I could keep it 'bubbly". It did not result in the very lacy look - but the taste is absolutely dreamy. It is too finicky to shape, so I left it flat and tomorrow I'll dip half in chocolate to finish off the look.
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