I used to think that baking was so scientific that I never dared to deviate from a recipe, but lately I’ve been inventing my own baked treats by combining several recipes into one. These cookies have the perfect chewy, almond, crunch!
My grandmother used to make havreflarn, which are Swedish oat cookies…my mother calls me every time she makes them. I remember them being delicious but I don’t know where to find the syrup that the recipe calls for. Also, I used to buy these amazing almond croquant cookies that my local bakery has sadly stopped making. Last week, I found a recipe online for easy lace cookies that used almond flour, so I decided to make an almond-oatmeal lace cookie. I wasn’t sure how they would turn out, but the first batch was amazing!
1/2 cup of butter (1 stick or 115 gr.)
2/3 cup brown sugar
3/4 cup almond flour
1/2 cup oatmeal
1 cup chopped almonds
1 tablespoon milk
1 teaspoon vanilla extract
Melt the butter in a saucepan and add the brown sugar, almond flour and milk.
Cook and stir until the sugar is completely dissolved.
Remove from heat and then add the vanilla, oatmeal and chopped almonds.
Let the mixture sit for 5-10 minutes to thicken while the oven heats to 350˚F (180˚ C)
Drop spoonfuls of the mixture onto baking sheets lined with parchment paper.
As they bake the cookies will spread very wide and thin, so keep them small and spaced well apart.
Bake for 8-10 minutes until the edges turn brown.
Remove from oven and let cool completely before removing from the sheets.
My grandmother used to sandwich her havreflarn together with a chocolate filling, which is delightful, but I really love the crunch almonds and don’t miss the chocolate.
Note: These cookies can be refrigerated or frozen.
The Eva serving platter is perfect for serving tea and cookies! Available on my web shop or Etsy: https://etsy.me/2kJEzYu