Belgian Chocolate Lace Wafers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 14 |
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Ingredients:
1/2 cup flour, unsifted |
1/2 cup almonds, very finely chopped |
1/4 cup dark corn syrup |
1/4 cup light brown sugar, firmly packed |
1/4 cup butter |
2 ounces semisweet chocolate, melted (two 1oz squares) |
Directions:
1. Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.
2. Drop by slightly rounded teaspoonfuls in oval shape 3 apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2 by 1 1/2 oval.
3. Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.
4. Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.
5. Roll into cylinder shape starting on long side. Cool on rack.
6. Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.
7. May be stored in tightly covered container up to 1 week.
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