Norwegian Mandelflarn Almond Lace Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds moisture.

flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour adds flavor and nutrition, while oat flour is often less expensive.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor, while essence is a budget-friendly alternative.

Preheat oven to 375°F (190°C). Cover a baking tray with baking paper.

Finely or coarsely chop the almonds (I kept them quite coarse). You can do this in a food processor or by hand.

Melt the butter in a large saucepan over medium heat. Stir in the sugar and continue to heat until just before boiling.

Add almonds, flour and heavy cream, and stir together. Let it reach a boil and then take the saucepan off the heat.

Place a small teaspoon of batter per almond lace on the baking sheet. It is important to have lots of space between each cookie, as these spread out a lot.

Bake on the middle rack for about 5 – 7 minutes, watching carefully so they don’t burn. Take them out when the edges start to turn golden.

Cool on the baking sheet for a couple of minutes before transferring to a wire rack.

If shaping, allow cookies to cool slightly on the baking sheet and then shape them on a rolling pin or other cylinder. If the cookies are too hard to shape, you can return the tray to the oven briefly to soften them again.

Store in an airtight cookie tin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens