French Lace Cookies with Orange

Ingredients:

• 2 cups blanched sliced ​​almonds
• 1 cup premium flour
• 110 g unsalted butter
• 2/3 cup light brown sugar
• 1/3 cup light corn syrup
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tsp. grated orange zest
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 190°C and line 2 baking sheets with parchment paper.
2. Place the almonds on a baking sheet and toast in the oven for 5-10 minutes, stirring once, until lightly browned. Place 1 cup of toasted almonds in a food processor fitted with a steel blade and coarsely chop. Set aside the rest for later. Combine the ground almonds with flour.
3. Meanwhile, in a small saucepan, combine the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla extract and bring to a boil over medium heat. Turn off the heat and gradually whisk in the flour mixture until evenly combined. Stir in the remaining toasted almonds.
4. Drop 2 teaspoons of dough into mounds about 4 cm wide on the prepared baking sheets, spacing them at least 5 cm apart. I place 8 cookies on each baking sheet. Bake for 7-9 minutes, until the edges are golden brown, rotating the baking sheets to ensure even baking. Let cool and transfer to a wire rack. Repeat with the remaining dough. Store the cooled cookies in an airtight container between layers of waxed or parchment paper.