1/2 cup firmly
packed brown sugar
3/4 cup (175 mL) corn syrup
3/4 cup (175 mL) unsalted butter
1 cup (250 mL) all-purpose flour
5 tablespoons (75 g) ground almonds
2 tablespoons (30 mL) triple sec liqueur
Preheat oven to 375 degrees F (189 degrees C). Grease two cookie sheets.
Place brown sugar, corn syrup and unsalted butter in a medium size saucepan over
medium heat. Stirring constantly, bring to a boil, then immediately remove from
heat. Stir in remaining ingredients. Drop by 1/2 teaspoon onto greased cookie
sheets leaving at least 2 inches around each cookie as the batter spreads very
thin, cooks and then forms a lacy design. Bake for 6 minutes or until slightly
hardened. Remove carefully from pan with spatula.
