Toasted Nut Cookies

Three to four minutes in the oven. That’s all these take. The batter is so thin it spreads into crispy, lace-like wafers with toasted hazelnuts and pecans visible through the golden surface.

Everything goes into the food processor: egg, brown sugar, butter, vanilla, flour, and whole nuts. A few pulses chop the nuts coarsely and blend the batter at the same time. It’s a one-bowl, one-machine recipe that’s ready for the oven in about five minutes.

The key is dropping tiny amounts. Use a teaspoon, not a tablespoon. These spread dramatically on the hot baking sheet, and cookies placed too close will merge into one giant lace. Leave plenty of space between each drop.

At 400°F (200°C), they crisp up fast. Watch them closely. The line between golden and burnt is about 30 seconds.

Pro Tips

• Butter the baking sheet well. These are sticky when hot and will shatter if you try to pry them off
• Let them cool on the sheet for a minute before moving. They’re too fragile to handle right out of the oven
• The food processor chops the nuts and mixes the batter simultaneously, so don’t over-process. A few seconds is enough
• These are meant to be thin and delicate. If they come out thick, your drops were too large

Variations

• Use all pecans or all hazelnuts depending on what you have
• Drape the warm cookies over a rolling pin to shape them into curved tuiles
• Sandwich two cooled cookies around a scoop of vanilla ice cream for a fancy dessert