This post contains affiliate links.
This easy Lace Cookie recipe uses simple ingredients like butter, brown sugar and almonds to make beautifully thin, caramelized cookies sandwiched with melted chocolate.
Lace Cookies are ready to impress
Lace Cookies are ready to impressLace Cookies are popular all over Europe (some people call them Florentines), and they're one of my favorite fun and unique cookies to make. Their paper-thin, lacey texture is crispy and has a browned butter and toffee taste. Enjoy them plain, or we like to sandwich them with melted chocolate. Lace cookies never fail to impress!
Pro Tips: The dough is very forgiving and can sit at room temperature for a long time, giving you plenty of time to bake them. Be cautious when chopping the almonds–they need to be very finely ground (like breadcrumbs) but not so well ground that they begin to turn in to almond butter.
Check out my other cookie recipes, like Pistachio Chocolate Chip Cookies, Turtle Cookies, Chocolate Crinkle Cookies, or Biscoff Cookies!
How to make Lace Cookies:
Make Cookie Dough: This easy cookie dough is loaded with almonds. When you crush them in the food processor, you want it to be the consistency of breadcrumbs, but watch them close – you don't want them to turn to almond butter!
Bake: Give the tiny balls of dough at least 3 inches of space between them, as the cookies will spread significantly while baking. Also, silpat liners (or parchment paper) are essential because of the delicate structure of the cookies, and so you can remove them easily from the pan. Watch them close in the oven–they turn that perfect golden color quickly. Take them out right when they reach it to avoid burning.
Assemble: Melt chocolate then let chocolate cool for 15-20 minutes (this helps the chocolate be a thicker consistency, allowing more chocolate sandwiched between each cookie, without seeping through the holes of the lace cookies. After each cookie is sandwiched, let them set up completely (refrigerate to speed up the process). Enjoy!
Follow me for more great recipes
Recipe
Lace Cookies
Ingredients
- 1 ½ cups whole almonds
- ½ cup salted butter
- ¾ cup light brown sugar
- ¼ cup honey
- 5 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 12 oz semi-sweet chocolate*
Instructions
- Prep: Preheat oven to 350°F. Line 2 baking sheets with Silpat liners.
- Grind Almonds: Add almonds to a food processor and pulse several times until the texture of breadcrumbs (but not so much that you make almond butter!)1 ½ cups whole almonds
- Make Batter: Heat butter, brown sugar, and honey in a saucepan until melted. Transfer to a mixing bowl and stir in flour, vanilla, and almonds. Allow cookie batter to rest for 5 minutes.½ cup salted butter, ¾ cup light brown sugar, ¼ cup honey, 5 Tablespoons all-purpose flour, 1 teaspoon vanilla extract
- Bake: Drop rounded 1 teaspoons of batter, 3 inches apart, on prepared baking sheets. Bake for 7-8 minutes until golden brown, watch them close so they don't over-bake!.
- Cool: Lift the Silpat with cookies up and off the hot baking sheet and onto your counter to cool (to stop them cooking!). Once cooled off, transfer to wire rack.
- Assemble: Melt chocolate in the microwave or double boiler. Allow chocolate to cool for about 15-20 minutes. Then spoon a thick layer of chocolate onto a cookie, sandwich gently with another cookie. Allow to set.12 oz semi-sweet chocolate*
Notes
Nutrition
Follow Me
Brought these to a cookie exchange this past week and they were the cookie everyone kept talking about. I was surprised at how easy they were to make and they turned out beautifully. They were delicious! Definitely would recommend.
Hello!
I was wondering roughly how many sandwiches come from 1 batch?
Thanks in advance!
It makes 34 sandwich cookies!
Should I use whole blanched rather than ones with the brown covering?
Either kind will work. Whole blanched almonds give a cleaner look and a slightly more delicate texture. Almonds with the skins on add a little extra color and nuttiness. Use whatever you have on hand. Hope you enjoy the cookies!
Can I use pecans?
Yeah, pecans would work great! They’ll give you a slightly sweeter, more buttery flavor than almonds. Just pulse them the same way to breadcrumb consistency, not almond butter. Should turn out delicious!
That’s what I planned to do. I’m allergic to almonds, so I have to substitute often.
Can I add some orange zest to batter to flavor?
Yeah, totally! Add about 1-2 teaspoons of orange zest to the batter – it’ll pair really nicely with the almonds and vanilla. Just mix it in when you add the flour and vanilla. Orange-chocolate combo will be amazing!
Can these be frozen without losing crispiness?
Yes, lace cookies freeze well for up to 2-3 months! Store them in an airtight container with parchment paper between layers to prevent sticking. They may lose a tiny bit of crispiness after freezing, but they’ll still taste delicious just thaw at room temperature before serving.
I am making them now ! Recipe so easy and well explained ! Dough easy to work with ! In oven now I’ll get back later with results ! So far, so good!!!!
Mine spread terribly. Any idea why?
Lace cookies are supposed to spread a lot (that’s their signature look!), but if they spread way too much, the dough might have been too warm when you scooped it. Make sure to let it cool for the full 10-15 minutes and use only 1 teaspoon per cookie with 3 inches of space between them. Did they still taste good though?
Can I use almond flour instead of whole almonds?
Almond flour’s too fine – it’ll make the cookies greasy and won’t give you that nice texture. Stick with whole almonds and pulse them to breadcrumb consistency in a food processor!
Should the almonds be raw almonds, or are regular salted almonds ok?
Raw or unsalted almonds are best for these cookies, especially since the recipe already uses salted butter. Salted almonds could make the cookies too salty. If you only have salted almonds, you could use them but switch to unsalted butter to balance it out!
Thank you!!
Can you use almond flour instead of grinding almonds?
Almond flour’s too fine – it’ll make the cookies greasy and won’t give you that nice texture. Stick with whole almonds and pulse them to breadcrumb consistency in a food processor!