Classic Lace Cookies

For a slightly thicker cookie that's easier to handle, melt four tablespoons of butter rather than five, which makes a thicker batter but still gives you lacy results.

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    2   ounces 
    blanched almonds (to yield 1/2 cup ground almonds)
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    2 1/2  ounces 
    (5 tablespoons) unsalted butter
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    1/3  cup 
    granulated sugar
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    2   tablespoons 
    light corn syrup
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    1 1/2  ounces 
    (1/3 cup) all-purpose flour
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    Pinch salt
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    1   teaspoon 
    pure vanilla extract

Position two racks in the middle and upper third of the oven. Heat the oven to 350 degrees F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.
In a food processor, grind the almonds finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the remaining ground almonds and the vanilla.
Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet. Bake the cookies until evenly light brown, about 10 minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.
Line a wire rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.
Bake off the remaining cookies; the batter will have firmed up a bit, but that's fine.
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