Hazelnut Lace

• 1/3 cup packed brown sugar
• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 tablespoon Frangelico
• 1/4 cup hazelnut meal
• 2 tablespoons cake flour
• 1/8 teaspoon salt
• 2 tablespoons hazelnut-chocolate spread

1. Preheat oven to 350u0b0.
2. Combine first 4 ingredients in a medium microwave-safe bowl. Microwave at HIGH 30 seconds; stir. Microwave at HIGH 30 more seconds (mixture will bubble); whisk until smooth. Stir in meal, flour, and salt. Scrape mixture into center of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 350u0b0 for 9 minutes, rotating pan after 4 minutes. Lift parchment and cookie onto a wire rack.
3. Place spread in bottom of a zip-top plastic bag. Microwave at HIGH 15 seconds. Snip a tiny hole in bottom corner of bag; drizzle over cookie.
4. Almond Lace: Substitute 1 tablespoon amaretto for the Frangelico, 1/4 cup almond meal for the hazelnut meal, and 1 ounce finely chopped bittersweet chocolate for the hazelnut-chocolate spread. SERVES 8 (serving size: 1 wedge) CALORIES 129; FAT 7g (sat 9g); SODIUM 41mg

brown sugar, unsalted butter, canola oil, frangelico, hazelnut meal, cake flour, salt, hazelnutchocolate spread

Taken from www.myrecipes.com/recipe/hazelnut-lace (may not work)