SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 38.1
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.7 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.5 g

View full nutritional breakdown of Almond Tuiles (Lace Cookies) calories by ingredient
Report Inappropriate Recipe

Almond Tuiles (Lace Cookies)

Submitted by: PWHATLEY
Almond Tuiles (Lace Cookies)

Introduction

Crisp and delicate lacy cookies. Can be folded, rolled, or formed into small baskets for ice cream or other fillings. A little high on the sugar, but at only 50 calories per cookie, they're great! Crisp and delicate lacy cookies. Can be folded, rolled, or formed into small baskets for ice cream or other fillings. A little high on the sugar, but at only 50 calories per cookie, they're great!
Number of Servings: 30

Ingredients

    1/3 cup traditional oats (I use Quaker)
    1/4 cup finely chopped blanched almonds
    4 tablespoons margarine, melted
    1/2 cup light corn syrup
    1/3 cup granulated sugar
    1 teaspoon almond extract
    1/2 cup all purpose flour
    dash salt

Directions

Preheat oven to 350 degrees F.

Place oats and almonds in separate pie pans. Bake until toasted, 5 to 8 minutes for the almonds and about 10 minutes for the oats. Cool. Combine oats, almonds, flour, and salt in a small bowl.

Mix margarine and corn syrup in medium bowl. Mix in sugar and extract. Mix in combined oats, almonds, flour, and salt until thoroughly incorporated.

Drop batter by teaspoons, 3 inches apart, onto parchment lined cookie sheets (4 to 6 cookies per pan). Bake until golden and bubbly, 7 - 10 minutes. Let cookies cool just until firm enough to remove from the pan, about 1 minute.

Working quickly, remove each cookie and roll or fold it over the handle of a wooden spoon (or leave flat); cool on wire rack. If cookies have cooled too much to shape, return to warm oven for about 1 minute to soften.

Yield: 30 servings
Serving: 1 cookie

Number of Servings: 30

Recipe submitted by SparkPeople user PWHATLEY.






Great Stories from around the Web


Rate This Recipe