These crisp, light and nutty cookies make an impressive addition to any sweets tray. Draping the still-warm cookies over a greased rolling pin creates their signature curve; for a more subtle curve, use a wider-barrelled rolling pin, and for a more exaggerated shape, use a narrow one.
- Prep time 1 hour & 15 minutes
- Total time 2 hours & 30 minutes
In small saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, lemon juice and salt; cook, stirring, until sugar is dissolved, about 2 minutes. Remove from heat; stir in flour and almonds. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
From batter, form six 1-tsp balls. Arrange, 3 inches apart, on silicone baking mat or parchment paper–lined rimless baking sheet. (If mixture becomes too soft, refrigerate until firm, about 15 minutes.) Bake in 350°F oven until golden, flat and bubbly, about 8 minutes. Let cool on mat for 90 seconds.
Working quickly, use small spatula to lift cookies and drape over lightly greased rolling pin. Let cool just until firm, about 5 minutes; transfer directly to rack to cool completely. Repeat with remaining batter; if necessary, refrigerate dough between batches to firm up. (Make-ahead: Store in airtight container for up to 2 days.)
Tip from The Test Kitchen: You can also use this recipe to make cigar cookies. Instead of draping the cookies over a rolling pin, use the lightly greased handle of a wooden spoon.
Makes about 50 cookies.
Nutritional facts Per cookie: about
- Sodium 14 mg
- Sugars 3 g
- Protein 1 g
- Calories 41
- Total fat 2 g
- Potassium 16 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 1
- Folate 1
- Calcium 1
- Vitamin A 2