Classic Lace Cookies

For a slightly thicker cookie that’s easier to handle, melt four tablespoons of butter rather than five, which makes a thicker batter but still gives you lacy results.

• 2 oz. blanched almonds (to yield 1/2 cup ground almonds)
• 2-1/2 oz. (5 Tbs.) unsalted butter
• 1/3 cup granulated sugar
• 2 Tbs. light corn syrup
• 1-1/2 oz. (1/3 cup) all-purpose flour
• Pinch salt
• 1 tsp. pure vanilla extract

Position two racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

In a food processor, grind the almonds finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the remaining ground almonds and the vanilla.

Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet. Bake the cookies until evenly light brown, about 10 minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won’t begin to spread until about 6 minutes into baking.

Line a wire rack with paper towels. Remove the cookies from the oven and, as soon as they’re firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

Bake off the remaining cookies; the batter will have firmed up a bit, but that’s fine.