These delicately thin and crispy cookies — made of almond flour, butter, and brown sugar — add elegance to the holiday cookie plate.
Ingredients
6 tablespoons (3/4 stick) unsalted butter
2/3 cup packed light brown sugar
1/4 teaspoon kosher salt
3/4 cup superfine almond flour, such as Bob's Red Mill
1 teaspoon vanilla extract
Instructions
Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with silicone baking mats or parchment paper.
Place 6 tablespoons unsalted butter, 2/3 cup packed light brown sugar, and 1/4 teaspoon kosher salt in a small saucepan and cook over medium heat, stirring constantly, until the sugar and butter melt completely and begin to bubble, 2 to 2 1/2 minutes. Add 3/4 cup almond flour and 1 teaspoon vanilla extract and stir until completely incorporated, 30 seconds to 1 minute. Remove from the heat.
Drop 9 (1 heaping teaspoon) portions of the batter onto each baking sheet, spacing them about 3 inches apart. Flatten each portion with your fingers or the bottom of a flat 1/2-cup measuring cup until 1/8-inch thick or 1 3/4-inches wide. If the dough sticks to the measuring cup, slide an offset spatula between the dough and the cup to release it, and occasionally wash and dry the measuring cup so the dough comes off easily.
Bake until the cookies are bubbling and flat, with golden centers and lightly browned edges, 6 to 7 minutes.
Place the baking sheets on wire racks for 3 minutes. Use a thin spatula to transfer the cookies directly to the rack and let cool completely (they will crisp up as they cool). Repeat baking the remaining dough, no need to cool the baking sheets between batches. If the dough gets crumbly as you reach the end, press each portion together before flattening.
