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Makes 45 to 50

These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
This dough needs to chill for a couple of hours before baking, but you can also leave it in the fridge for up to 2 weeks and bake when you like.


  • 2/3 cup packed light-brown sugar
    1/2 cup (1 stick) unsalted butter
    1/2 cup light corn syrup
    1 teaspoon grated orange zest
    1 cup blanched almonds, finely chopped
    2/3 cup cake flour (spooned and leveled)


  • In a medium saucepan, heat sugar, butter, corn syrup, and a pinch of salt over medium, stirring, until sugar has dissolved, about 7 minutes.

    Remove pan from heat; stir in orange zest, almonds, and flour. Transfer to a bowl; cover with plastic wrap, and refrigerate until dough is firm, about 2 hours.

    Preheat oven to 350 degrees. Line two large baking sheets with parchment. Drop dough by teaspoons, about 2 inches apart, onto sheets (6 per sheet); roll into balls.

    Bake until cookies are golden brown (they will harden as they cool), 9 to 10 minutes. Transfer cookies on parchment to a wire rack. Repeat with remaining dough. Let cookies cool completely.
Almond-lace cookies

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