For the holidays, we wanted to make a collection of cookies to share at work and with friends. Inspired by recipes we saw in last month's issue of Bon Appetit, we decided to try them out. I had never tried making oatmeal crisps before, but I remember eating them when my family bought them at Costco. They are still delicious, by the way. This particular recipe is super easy, and the results were super too. And they're pretty, and dainty, who are we kidding?
3. Melt the butter in a saucepan over medium heat. Add the sugars and the honey and whisk until well blended and the sugar dissolves. Remove from heat. Add nut mixtur, flour and salt. Stir until well-blended.
4. Spoon the batter into 2 tsp portions onto baking sheets, spacing around 2 inches between each cookie portion. Bake the cookies for 12 minutes until they are dark golden and form a think layer.
5. Slide cookies onto parchment paper and let cool.
6. Brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.
Ingredients(Makes 24):
1/2 cup whole almonds
2 tbsp oats
3/4 stick unsalted butter
6 tbsp sugar
2 tbsp brown sugar
1 1/2 tsp honey
1 tbsp flour
1/4 tsp salt
Melted chocolate to brush on
Directions:
1. Preheat oven to 350 F.
2. In a food processor, chop and pulse the almonds and oats until a coarse meal forms.
3. Melt the butter in a saucepan over medium heat. Add the sugars and the honey and whisk until well blended and the sugar dissolves. Remove from heat. Add nut mixtur, flour and salt. Stir until well-blended.
4. Spoon the batter into 2 tsp portions onto baking sheets, spacing around 2 inches between each cookie portion. Bake the cookies for 12 minutes until they are dark golden and form a think layer.
5. Slide cookies onto parchment paper and let cool.
6. Brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.
No comments:
Post a Comment