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Almond Lace Cookies
Almond Lace Cookies Modified from a Julia Child recipe | Dairy
1 hour 20 minutes
40 minutes
About 18 cookies

  • ½ cup packed light brown sugar
  • ½ stick unsalted butter
  • ¼ cup light corn syrup
  • ⅓ cup flour
  • ½ cup sliced almonds, chopped

  1. Preheat oven to 350°F and generously grease 2 large baking sheets.
  2. Cook brown sugar, butter, and corn syrup in a saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
  3. Spoon scant Tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes.
    (Cookies will spread to 5 to 6 inches.)
  4. Cool cookies on sheet 1 to 2 minutes.* Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely.
    (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)

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