Almond-Oat Lace Cookies (Kopie)

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When quickly cooked on the stove-top and then spooned onto baking sheets, this simple batter bakes into delicate lacy crisps.
Makes about 24
1/2 cup whole natural unsalted almonds with skins
2 Tbsp. old-fashioned oats
6 Tbsp. (3/4 stick) unsalted butter
6 Tbsp. superfine sugar
2 Tbsp. (packed) light brown sugar
1 1/2 tsp. honey
1 Tbsp. all-purpose flour
1/4 tsp. kosher salt
4 oz. bittersweet chocolate, melted

Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.

Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1–2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.

Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10–12 minutes. Slide cookies on parchment onto a wire rack and let cool.

Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight between sheets of parchment or waxed paper.

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