Cookies recipe

Best Lace Cookies Recipe – How To Make Lace Cookies

PICTURED: RACHEL VANNI; FOOD STYLING: DUNCAN FITZPATRICK

These delicate little lace cookies, also known as Italian Florentine cookies, are so easy to make and are a fun addition to your holiday cookie spread. They’re incredibly crispy and caramelized with just enough flour and almonds to barely hold the cookies together. They’re unlike any other cookie you’ve made and are more like making a caramel than a cookie because you’re melting butter and sugar together on the stovetop to start the dough.

Each cookie only uses a teaspoon of batter, which may seem fake at first, but they spread out a bit in the oven into thin, lacy discs. Florentine biscuits often include candied oranges or orange zest and often a mixture of hazelnuts and almonds, whereas this recipe only contains the almonds. A little orange zest added to these cookies would be delicious! The chocolate on these lace cookies is also completely optional. Spread the bottom with a chocolate drizzle or lightly drizzle the top. For sweet and savory lovers, sprinkle with puff pastry sea salt before the chocolate sets!

Pro tip: Cookies need at least 5 minutes to cool on the sheet before removing them. If you try before that, they won’t be set and you’ll probably feel like they’re stuck forever. As the cookies cool, they harden, making it easier to remove the parchment paper. Store cookies at room temperature in an airtight container for up to 3 days. They can also be frozen, with a piece of parchment between each cookie and in a freezer safe container, for up to 3 months.

Have you ever made them? Let us know how it went in the comments below!

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Yields:

4


dozen

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

45

minutes

3/4 tsp.

(105 g.) whole blanched almonds

1/4 tsp.

(30 g.) all-purpose flour

6 tbsp.

(85 g.) unsalted butter

1/2 tsp.

(105 g.) packed light brown sugar

1/4 tsp.

(55 g.) heavy cream

1/4 tsp.

(50 g.) granulated sugar

1 C.

pure vanilla extract

1 ea.

(170 g.) melted chocolate chips (optional)

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  1. Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a food processor, pulse the almonds until finely chopped but not so fine that they turn into flour. Transfer to a medium bowl and stir in flour and salt.
  2. In a medium saucepan over medium heat, melt the butter, brown sugar, cream and granulated sugar, stirring constantly. Bring to a boil and cook for 1 minute. Remove from the heat and stir in the vanilla. Whisk together the dry ingredients, then let cool for 5 minutes.
  3. Using a teaspoon, drop the batter onto the prepared baking sheets, spacing them 3 inches apart.
  4. Bake until golden brown and batter has spread in a lacy pattern, 6 to 8 minutes. Let cool on baking sheets for 5 minutes. Peel the cookies off the parchment, transfer them to a wire rack and let them cool completely (they will continue to crisp as they cool).
  5. If desired, spread the backs of the cookies with chocolate or drizzle the tops. Refrigerate to harden the chocolate, about 20 minutes.
  6. Get ahead: Cookies can be prepared 3 days in advance. Store in an airtight container at room temperature.

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golden lace biscuit drizzled with chocolate

PICTURED: RACHEL VANNI; FOOD STYLING: DUNCAN FITZPATRICK

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