Hazelnut Lace Cookies

Directions

1. Pulse hazelnuts, flour, and salt together in a food processor until nuts are finely ground. Set aside.
2. Cook butter in medium pan over medium heat until it foams and turns brown, about 3 minutes. Remove from heat.
3. Let butter cool 5 minutes. Then add sugar, cream, maple syrup, vanilla, and 1 tablespoon water. Mix well.
4. Return pan to stove over medium heat and bring mixture to a boil, cooking 30 seconds without stirring.
5. Remove pan from heat and add hazelnut mixture, stirring well to combine. Transfer mixture to heatproof bowl and cool.
6. Preheat oven to 325°F and move racks to upper and lower thirds of oven.
7. Line two baking sheets with parchment.
8. Scoop out rounded tablespoon portions of cookie batter and roll between clean hands, creating smooth balls.
9. Place on baking sheets about 3 inches apart.
10. Bake cookies about 5–7 minutes. Then swap and rotate baking sheets, moving the top sheet to the bottom rack and the bottom sheet to the top rack and rotating both sheets so that the edge that had been in front is now in the back.
11. Bake additional 5–7 minutes until cookies have spread into thin disks and edges are deep golden brown.
12. Remove from oven and cool on baking sheets.
13. Continue until all batter has been baked, using fresh parchment each time.