Dentelles Recipe
This Dentelles recipe easily finds way to the top of my favorite list. I prepare this yum Dentelles as a Dessert every month or even more often. This delicious awaits you, try it right away!.
Ingredients
1/2 cup powdered sugar
1/2 cup (1 stick) butter, cut into small pieces
1/3 cup light corn syrup
1/2 cup all purpose flour
1 1/2 tablespoons anise liqueur or Galliano
1 tablespoon aniseed
Directions
Preheat oven to 350°F.
Generously butter 2 baking sheets and set aside.
Combine sugar, butter and corn syrup in small saucepan.
Place over low heat and cook, stirring several times, until butter is melted; do not boil.
Remove from heat.
Add flour and beat until smooth with whisk or electric mixer.
Stir in liqueur and aniseed.
Mixture will be thin but will thicken as it stands.
Spoon batter for 2 cookies on each baking sheet, using 1 tablespoon for each (they will spread considerably).
Bake until cookies are golden and have almost stopped bubbling, 8 to 10 minutes.
Cool 1 1/2 to 2 minutes on sheet; do not remove sooner or cookies will flatten and collapse.
Carefully remove with large metal spatula and slide onto paper towels, folding cookie loosely into fan shape.
There should be enough butter left on baking sheets so cookies can be removed easily, but brush or rub lightly between bakings to distribute evenly.
Dentelles can also be loosely rolled into thirds or formed into cup shapes.
Generously butter 2 baking sheets and set aside.
Combine sugar, butter and corn syrup in small saucepan.
Place over low heat and cook, stirring several times, until butter is melted; do not boil.
Remove from heat.
Add flour and beat until smooth with whisk or electric mixer.
Stir in liqueur and aniseed.
Mixture will be thin but will thicken as it stands.
Spoon batter for 2 cookies on each baking sheet, using 1 tablespoon for each (they will spread considerably).
Bake until cookies are golden and have almost stopped bubbling, 8 to 10 minutes.
Cool 1 1/2 to 2 minutes on sheet; do not remove sooner or cookies will flatten and collapse.
Carefully remove with large metal spatula and slide onto paper towels, folding cookie loosely into fan shape.
There should be enough butter left on baking sheets so cookies can be removed easily, but brush or rub lightly between bakings to distribute evenly.
Dentelles can also be loosely rolled into thirds or formed into cup shapes.
