When quickly cooked on the stove-top and then spooned onto baking sheets, this simple batter bakes into delicate lacy crisps.
Recipe information
Yield
Makes about 24
Ingredients
Preparation
Step 1
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
Step 2
Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
Step 3
Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies on parchment onto a wire rack and let cool.
Step 4
Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight between sheets of parchment or waxed paper.
Nutrition Per Serving
Recipe notes
Back to topSee Related Recipes and Cooking Tips
17 Quick Cookie Recipes for Holiday Cheer in Record Time
When a cookie craving comes on strong, you need these quick cookies.37 Best Easy Cookie Recipes to Make Again and Again
Discover delicious (but easy) cookies to make the next time you're in the mood for something sweet.101 Ways to Cook With Almonds
They make great cakes. They make tasty bar snacks. They make perfect sense.25 Days of Christmas Cookies
These delicious, top-rated holiday cookies are perfect to give—and get.10 Baking Recipes That Can Be Made With Just One Bowl
No mixer necessary.
