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Ingredients
| light brown sugar (packed): 1/2 cup |
| salted butter: 1/2 cup |
| light corn syrup: 1/3 cup |
| hazelnuts - filberts (ground): 1 cup |
| all-purpose flour (unsifted): 3/4 cup |
| hazelnut liqueur: 2 Tbl |
Hazelnut Lace
Credit: AllRecipes
User rating:
"Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!"
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F. Line cookie sheets with greased foil, shiny side up.
- In a small saucepan, combine brown sugar, butter, and syrup. Cook and stir over medium heat until well blended. Remove from heat.
- Stir in the nuts, flour, and liqueur. Mix until well blended.
- Drop teaspoonfuls onto a greased, foil-lined cookie sheet about 5 inches apart (bake only 4-5 at a time; cookies spread when baked). Bake for 9-11 minutes; let stand 1 minute.
- Remove from cookie sheet. Pull up three sides to center to form a triangle, or roll around the greased handle of a wooden spoon. If cookies are difficult to remove from sheet, reheat them in oven about 30 seconds. Cool on rack.