This crisp, sweet almond cookie looks beautiful and has tremendous flavor and a perfect layering texture. What’s great about the batter is that you can freeze it or keep it in the refrigerator and just pull it out when you’re ready to bake.
Recipe information
Yield
makes about 24 cookies
Ingredients
Preparation
Step 1
Heat the oven to 350°F or 325°F on convection. Line a baking sheet with a Silpat or use a nonstick baking sheet.
Step 2
Put the water, honey, and butter in a small saucepan and cook over low heat until the butter is melted.
Step 3
Whisk the confectioners’ sugar and flour together. Pour in the wet ingredients and stir until smooth. Stir in the nuts.
Step 4
Use a small ice cream scoop (1-tablespoon capacity) to scoop up 1 tablespoon of the batter. Level off the top and drop onto the Silpat, leaving about 2 inches between each tuile (you should fit 6 on the baking sheet). Bake in batches until golden, about 14 minutes, rotating the pan halfway through baking. Let cool completely on the Silpat.
