Lace macaroons

Thin, crunchy and at the same time a little stringy, this cookie will appeal to all sweet lovers. You can use the same amount of oat flour in place of the almond cookie flour.

Ingredients

• 75 g almond flour
• 115 g butter
• 130 g brown sugar
• 1 tbsp. l. milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chocolate spread or melted chocolate, optional

Directions

1. Place the butter in a saucepan and place over medium heat. When the butter is melted, add brown sugar, almond flour, salt and milk. Without removing the pan from the heat, stir the mixture vigorously with a whisk until the sugar dissolves and all the ingredients are completely mixed, about 3 minutes.
2. Remove pan from heat and add vanilla extract, stir. The dough will be slightly runny, grainy and shiny. Leave the dough for 5-10 minutes, it will thicken a little.
3. Preheat oven to 175 ° C. Line 2-3 large baking trays with baking paper or silicone mats.
4. Spread out the dough in 1 tsp. at a distance of 7–8 cm from each other on prepared baking sheets. Bake until golden brown, 6-8 minutes. The cookies will sizzle and bubble while baking!
5. Let the cookies cool for 5 minutes. on baking sheets and then transfer to a wire shelf to cool completely.
6. Cookies can be eaten just like that, or they can be paired with Nutella or melted chocolate.