Belgian Kletskoppen

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Very thin caramelized almond cookies that bake out lacy and crisp, a classic biscuit for the coffee table in Belgium and the Low Countries.

Serves: 20 people

Preparation time: 15 min

Ingredients

• sliced almonds – 1 cup
• all-purpose flour – 1/2 cup
• granulated sugar – 1/2 cup
• light brown sugar – 1/4 cup
• unsalted butter, melted – 1/2 cup
• ground cinnamon – 1/2 tsp
• fine salt – 1/8 tsp

Method

1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. Stir the almonds, flour, granulated sugar, brown sugar, cinnamon and salt together.
3. Pour in the melted butter and mix until you have a loose batter.
4. Place small spoonfuls on the trays, leaving plenty of space because the cookies spread a lot.
5. Flatten them lightly with the back of a spoon.
6. Bake for 7 to 9 minutes until the cookies are deeply golden around the edges.
7. Let them sit for 2 minutes, then transfer them carefully to a rack to cool and crisp up fully.