Holiday Hot Chocolate Lace is simple and delightful. Thick brown sugar, double vanilla. Crispy, creamy caramel cookies. Hot chocolate-ganache cookies rule. Vanilla and brown sugar make this crunchy, delectable biscuit.
– 1 stick (8 tablespoons) salted butter– 1/2 cup packed light brown sugar– 1 teaspoon vanilla extract– 1 large egg white– 3/4 cup almond flour– 1/4 teaspoon kosher salt– 12 ounces melted milk chocolate (optional)HOT CHOCOLATE FILLING– 8 ounces semi-sweet or milk chocolate chip– 1/3 cup heavy cream– 1 teaspoon vanilla extract– 1 teaspoon espresso powder
Ingredient
Melt butter in a medium pot. Stir with brown sugar after melting. Boil for 1 minute over high heat. Remove from heat and place in basin.
Step 1
Step 1
Instructions
Whisk in vanilla. Add almond flour and salt and stir. Stir in egg white after 5 minutes of cooling. Wait 10 minutes to thicken the dough.
Step 2
Step 2
Place oven racks in the upper and bottom thirds. Start with a 350-degree oven. Parchment two baking sheets. If dough can be rolled into balls, thin with 1 tablespoon water.
Step 3
Step 3
The dough should be thinner and resemble my photo. Each 1 teaspoon of dough should be 3 inches apart on the baking pan. Bake until rims are golden brown, 7-9 minutes. Butter bubbling around cookies is ok.
Step 4
Step 4
After 5 minutes on the baking sheet, move the cookies to a wire rack to finish cooking. Make filling. Melt chocolate and cream in microwave-safe basin, stirring every 45 seconds.
Step 5
Step 5
Add vanilla and coffee powder. Cool 10 minutes until slightly thickened and spreadable. Put chocolate filling or melted milk chocolate between each cookie. Cookies can last 4 days in an airtight container.