Lace Cookies
These delicate lace cookies, also known as Italian Florentine cookies, are a delightful and easy addition to your holiday cookie collection. They possess a shatteringly crispy texture with a delightful caramel flavor. The batter consists of just enough flour and almonds to loosely hold the cookies together, giving them a unique character. Interestingly, the process of making these cookies resembles that of creating caramel rather than the typical cookie-making routine. You start by melting butter and sugar together on the stove to form the dough.Each cookie requires only a teaspoon of batter, which may seem unusual at first. However, once baked, they spread significantly in the oven, transforming into thin and lacy disks. While traditional Florentine cookies often incorporate candied orange or orange zest, as well as a mixture of hazelnuts and almonds, this recipe focuses solely on almonds. Adding a touch of orange zest to these cookies would undoubtedly enhance their flavor.The addition of chocolate to these lace cookies is entirely optional. You can choose to spread the bottoms with a thin layer of chocolate or lightly drizzle it over the tops. For those who enjoy the delightful contrast of sweetness and saltiness, sprinkling some flaky sea salt on the chocolate before it sets is highly recommended.A pro tip to keep in mind is that the cookies require at least 5 minutes to cool on the baking sheet before attempting to remove them. If you try to remove them too soon, they won't be fully set and may appear stuck. As the cookies cool, they harden, making it easy to peel them off the parchment paper. Store the cookies at room temperature in an airtight container for up to 3 days. If desired, they can also be frozen with a piece of parchment paper placed between each cookie and stored in a freezer-safe container for up to 3 months.
Ingredients
- 3/4 c. (105 g.) whole blanched almonds
- 1/4 c. (30 g.) all-purpose flour
- 1/2 tsp. kosher salt
- 6 tbsp. (85 g.) unsalted butter
- 1/2 c. (105 g.) packed light brown sugar
- 1/4 c. (55 g.) heavy cream
- 1/4 c. (50 g.) granulated sugar
- 1 tsp. pure vanilla extract
- 1 c. (170 g.) chocolate chips, melted (optional)
Instructions
- Preheat oven to 350° and line 2 baking sheets with parchment. In a food processor, pulse almonds until finely chopped but not so fine they turn into flour. Transfer to a medium bowl and whisk in flour and salt.
- In a medium saucepan over medium heat, melt butter, brown sugar, cream, and granulated sugar, stirring constantly. Bring to a boil and cook 1 minute. Remove from heat and stir in vanilla. Whisk in dry ingredients, then let cool 5 minutes.
- Using a teaspoon measuring spoon, spoon batter onto prepared baking sheets, spacing 3" apart.
- Bake until golden and batter has spread into a lacey pattern, 6 to 8 minutes. Let cool on baking sheets 5 minutes. Peel cookies from parchment, transfer to a wire rack, and let cool completely (they will continue to crisp as they cool).
- If desired, spread backs of cookies with chocolate or drizzle over tops. Refrigerate to harden chocolate, about 20 minutes.
- Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.
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