Lace Florentines by Hannah Kaminsky

1

ABOUT THE RECIPE:

Simple, sweet, and crisp, Hannah Kaminsky’s Lace Florentine are sweet and crisp. They make a snazzy snack or ideal accompaniment to a fresh berry parfait or bowl of vegan ice cream.

Makes approximately 48 separate crisps or 24 cookie sandwiches

2

INGREDIENTS:

¼ cup vegan butter
¼ cup dark brown sugar, firmly packed
¼ cup dark agave nectar
¼ cup all-purpose flour
2 tablespoons almond meal
2 tablespoons instant oatmeal
⅛ teaspoon salt
3 ounces (½ cup) semi-sweet chocolate chips (optional)

3

INSTRUCTIONS:

Preheat your oven to 375°F (190ºC) and line two baking sheets with silicone baking mats or parchment paper.

Heat the butter, sugar, and agave nectar together in a small saucepan over medium-low heat. Remove from the heat once the butter has completely melted, and vigorously whisk in the flour, almond meal, oatmeal, and salt to avoid clumps.

4

Drop about ½ teaspoon of batter per cookie onto your prepared baking sheets. Take care to place them several inches apart, as they spread like crazy. Bake the crisps for 5 to 6 minutes, until they are caramelized and bubbly, keeping a close eye on them the entire time they’re in the oven. They will still be soft and malleable at first; wait a few minutes for the crisps to cool and solidify before handling. They are very fragile after they harden, so be gentle!

5

If desired, melt the chocolate in the microwave in 30-second intervals, stirring thoroughly until completely melted and smooth. Smear a thin layer of the melted chocolate on the underside of one cookie, sandwiching it between a second. Alternatively, drizzle the chocolate all over the individual crisps, Jackson Pollak-style.

Store cookies in an airtight container at room temperature. Heat and moisture will change their texture, so the crisps may remain slightly soft if you are baking in a very humid climate.

Ingredients

Directions

1

ABOUT THE RECIPE:

Simple, sweet, and crisp, Hannah Kaminsky’s Lace Florentine are sweet and crisp. They make a snazzy snack or ideal accompaniment to a fresh berry parfait or bowl of vegan ice cream.

Makes approximately 48 separate crisps or 24 cookie sandwiches

2

INGREDIENTS:

¼ cup vegan butter
¼ cup dark brown sugar, firmly packed
¼ cup dark agave nectar
¼ cup all-purpose flour
2 tablespoons almond meal
2 tablespoons instant oatmeal
⅛ teaspoon salt
3 ounces (½ cup) semi-sweet chocolate chips (optional)

3

INSTRUCTIONS:

Preheat your oven to 375°F (190ºC) and line two baking sheets with silicone baking mats or parchment paper.

Heat the butter, sugar, and agave nectar together in a small saucepan over medium-low heat. Remove from the heat once the butter has completely melted, and vigorously whisk in the flour, almond meal, oatmeal, and salt to avoid clumps.

4

Drop about ½ teaspoon of batter per cookie onto your prepared baking sheets. Take care to place them several inches apart, as they spread like crazy. Bake the crisps for 5 to 6 minutes, until they are caramelized and bubbly, keeping a close eye on them the entire time they’re in the oven. They will still be soft and malleable at first; wait a few minutes for the crisps to cool and solidify before handling. They are very fragile after they harden, so be gentle!

5

If desired, melt the chocolate in the microwave in 30-second intervals, stirring thoroughly until completely melted and smooth. Smear a thin layer of the melted chocolate on the underside of one cookie, sandwiching it between a second. Alternatively, drizzle the chocolate all over the individual crisps, Jackson Pollak-style.

Store cookies in an airtight container at room temperature. Heat and moisture will change their texture, so the crisps may remain slightly soft if you are baking in a very humid climate.

Lace Florentines by Hannah Kaminsky
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