Chocolate Lace Cookies

This elegant thin cookies are easy to make but take some care and patience because they are very fragile. The combination of the sweet cookie batter with Scharffen Berger 70% Cacao Bittersweet Chocolate is a perfect combination.

Each batch makes approximately 40 cookies.

Ingredients

8 tablespoons (1 stick) butter
½ cup blanched almonds
½ cup rolled oats
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
4 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate

Method

Preheat oven to 350 degrees F. Line baking sheets with Silpats or parchment paper.

Blanch the almonds by putting them in boiling water for 3 minutes and then immediately rinsing in cold water. The skins will pop off. Dry the almonds with paper towels.

In a food processor, place the almonds and pulse until coarsely chopped. Add the rolled oats. Continue pulsing until finely chopped, but not ground as finely as a powder.

Melt the butter. Let it cool slightly.

In a medium bowl, mix together the melted butter, sugar, egg, almond mixture, vanilla extract, salt and cinnamon. Stir to combine.

Drop the batter by teaspoon onto baking sheets. Leave two inches between cookies.

Bake until brown, approximately 8 minutes. Cool completely on a wire rack.

In the top of a double boiler or in a bowl placed over simmering water, melt the chocolate.

When the cookies are cooled, gently separate them from the Silpat or parchment and flip so the smooth side is facing up. With a spatula, gently spread each cookie with some melted chocolate. Sandwich the cookies together and serve.

Finished cookies can be stored between sheets of waxed paper or foil in an airtight container for up to a week.