Saturday, December 11, 2010

Snap Out of It! Macadamia Rum Snaps for the Holiday Baking Blues

Want fast?  Want tipsy?  Want to potentially burn off your fingerprints?

Welcome to the snaps.

Also referred to as lace cookies or Florentines, these sweet crispies are fast and furious.  So fast, in fact, that you'll be inclined to do something fancy with them as I have.

Macadamia Snaps


1 cup packed brown sugar
1 stick plus 2 tablespoons unsalted butter
1/2 cup glucose syrup (or corn syrup)
2 tablespoons Capt Morgan's Spiced Rum
1 teaspoon vanilla bean extract
1/2 teaspoon salt
1 cup finely chopped macadamia nuts
1 cup cake flour


-place sugar, butter, glucose (or corn) syrup, rum, vanilla bean extract and salt in a sauce pan over medium heat until the sugar and butter have completely melted.
-stir in the nuts and flour and refrigerate the batter for an hour.
-scoop the dough with a 1 1/2 teaspoon scoop (spray the scoop with non-stick spray to make it easier), spacing the cookies at least 2 inches apart (they spread) and bake at 350º for 10 minutes, turning the tray in the middle of the baking time, until the cookies brown.
to the left, a cone mold.  The top cookie has the shiny side down.  Place the cone on top of that cookie and wrap around the cone.  The shiny side (bottom cookie has the shiny/bumby side up) will then show.

-to make into cones, cool the cookies no more than a minute.  When they just come from the oven, they won't hold their shape.  When they cool too much, they'll crack when you bend them.  Using a metal cone mold bend the cookie over the mold, the cookies will be very hot but you can take it.  Work quickly making sure that you wrap the cookie so that the shiny and bumpy side faces OUT.   Allow to cool.
-Fill with lightened pastry cream or sweetened whipped cream and fruits.