This really thin and crunchy Almond Lace Cookie is absolutely addictive! They are made butter, sugar, Almond Flour and chopped Almonds. They are so thin you can almost see through it, hence the name “Lace Cookie”. In other places, this cookie is called Florentine Cookie.
I wanted to make this cookie the moment I saw it in Pinterest, I should say I fell in love with it. It reminded me of peanut brittle that I used to enjoy whenever we go to Baguio, Philippines. Although that brittle was a lot thicker and harder than this one, the concept is almost the same. I added this to my baking to-do lists a few months ago, but I never got the chance to make it. No more postponing it, I finally decided to make this delicate, beautiful cookie.
The fast approaching holiday season makes me excited. Holiday baking is one thing that I look forward to, on top of other occasions that we celebrate here in Canada. The festive environment, the holiday decors, the get together and party, and the gift giving is something that is difficult to ignore. It is definitely in the air, so I though let us start early and make some cookie that we can use for gift giving and sharing. This Almond Lace Cookie is one of my favorite to gift during the holiday. They are easy to make, and it is a favorite among my friends. So how do we make this? Let me walk you through the simple process.
What are the Ingredients for Lace Cookie?
- Brown Sugar – More than sweetness, brown sugar provides the caramel flavor to the cookie
- White Sugar – Provides sweetness and helps in the spreading of the cookie
- Butter – Crucial to get the buttery flavor and to help the sugar melt
- Honey – More than the sweetness, honey makes the consistency thick and smooth
- Salt – Enhances the flavor and gives a nice salty balance to the sweetness
- Vanilla Extract – For flavoring. You can also add lemon or orange zest for a nice citrus flavor
- Almond Flour – I used Bob Red Mills Almond Meal Flour, you can use any brand that is available in your area.
- toasted and chopped Almonds – Gives nice texture to the cookie
- Melted Dark or Semi Sweet Chocolate – Optional but highly recommended. This is just for drizzling on top.
How to Make Almond Lace Cookie
You know what? You are in for a treat. This cookie is one of the easiest cookie ever, no kidding. Let us begin the process by melting and mixing everything in one pan. How is that for a start?
First, start by toasting and chopping the Almond – Oven toaster will do the job, but you can also use the oven if you want to. Toast for about 5 minutes or until you start to smell the aroma of a toasted Almond, it wont take long. Let it cool down a bit then chop the Almonds. The Almonds will get crunchy as it cools so it makes the chopping easier. You can also use a food chopper, I do this most of the time. Do not chop it too fine, you want a nice texture.
Next melt the butter, sugars, honey and vanilla extract. Use low heat to make sure you don`t burn the sugar. This step although very simple and easy should be done carefully and with watchful eye. Keep on stirring for about 5 minutes until the sugar is melted. Another thing to watch out for is the color of the sugar. You want to stay on a light brown color, once you cook it too much the sugar will turn dark brown and the cookie will taste bitter. Remember, this is only the initial cooking, this will still have to be baked. The mixture will harden slightly as it cool, that is fine.
Spoon the Mixture: Let the mixture cool slightly so that it is easy to spoon it. Portion the mixture into 24 pieces (if making large batch) about 11 grams each or 1 teaspoon. The mixture will be sticky but once it cool down, it will be manageable to shape into small balls. This help the cookie to spread slowly. Arrange each ball about 3-inch apart. Do NOT crowd the cookie sheet at this cookie spread a LOT, as in a LOT. 6 pieces per batch is the ideal no.
Bake – This cookie bake in a very short time, 7 – 8 minutes is the ideal duration. Do NOT bake 2 trays at the same time. You see, when you bake 2 trays at the same time, the cookies at the bottom could start to brown faster as it is closer to the heat below and the cookie at the top will not get enough heat because the tray from the bottom is blocking it. So be patient and bake 6 pieces at a time.
Cool the Cookie – Since this is a VERY thin cookie, you need to have it cool down so that you can remove it easily from the pan. This is also one reason why it is imperative to line the baking sheet with parchment paper or to use a silicone mat. I find silicone mat to be the best option for this cookie. It was so easy to remove it without breaking the cookie.
Drizzle of Melted Chocolate is optional, but is certainly welcome. I like the combination of the Almonds, the sweet thin cookie and a dark melted chocolate drizzled on top. It somehow enhances the taste, but then again, I will live that up to you to decide. If you can find a proper melting or dipping chocolate, or sometimes called melting chocolate wafers. Cocoa Barry, Wilton, Ghirardelli have this kind of chocolate. These type of chocolates have higher percentage of cocoa butter (32 – 39%) than eating or baking chocolate. This are known as Couverture chocolate. They are the one that are great for dipping, coating, drizzling. If you cannot find one, at least use a bar chocolate (not chocolate chips because this tend to be sticky when it dry out) then chop it into small pieces and microwave int 30 seconds interval, stirring after every interval.
Why You Should Make Lace Cookie:
1. It taste so good. The thin crispy crunchy texture is so addictive
2. It requires only few ingredients that are easy to find
3. It requires less time to make
4. It require less baking tools to use , which means less cleaning and mess
5. It is easy to create variations by just using different kind of nuts
Need I say more? Let’s get baking!
Big Batch Ingredients:
- 1/3 cup Brown Sugar
- 1/3 cup White Sugar
- 3 tbsp cubed unsalted Butter
- 3 tbsp raw Honey
- 1/4 tsp of fine Salt
- 1 tsp Vanilla Extract (Orange & Lemon zest extract will also work)
- 1/4 cup Almond Flour (I used Bob Red Mills Almond Meal Flour).
- 1/4 cup toasted and chopped Almonds
- Melted Dark Chocolate for drizzling (optional)
Makes 20 – 24 pieces (1 teaspoon each, about 11 grams)
Small Batch Ingredients:
- 1/4 cup Brown Sugar
- 1/4 cup White Sugar
- 3 tablespoon cubed salted Butter
- 2 tablespoon raw Honey
- 1/8 teaspoon of fine Salt
- 1/2 teaspoon Vanilla Extract (Orange & Lemon zest or extract will also work)
- 3 tablespoon Almond Meal Flour (I used Bob Red Mills Almond Meal Flour)
- 1/4 cup toasted and chopped Almond
- Melted Dark Chocolate for drizzling (optional)
Makes 15 pieces
- Preheat oven to 350F. Line Baking Sheet with parchment paper or use a silicone mat. This is VERY important to avoid sticking and for easy removal after cooling. My preference is a silicone mat, works like wonder in removing the cookie without breaking it.
- Toast and Chop the Almond for 5 minutes. You can do this in oven toaster or in an actual oven. Let cool then chop the Almond to small pieces, but do not chop it too fine. You chop it manually using a knife or you can use a food chopper, makes the job easier.
- Make the Sugar Syrup: Using a non-stick pan, melt cubed butter. While in low heat, add sugar, honey, salt & vanilla extract. Continue stirring until the sugar completely melt, around 5 minutes. Add chopped Almond and continue mixing over low heat until fully combined. Stir in Almond Flour until combined and mixture is thick. Cook for another minute but no longer. Watch out for the color of the mixture, you want it to stay light brown. Once the mixture turns dark brown, you have over cooked it and it will taste bitter. Let cool slightly before scooping in portion. This will make the handling easier.
- Divide the Cookie Batter: Working quickly, drop the cookie batter by 1 teaspoonful (about 11 grams). Roll each piece in your palm to form a small ball. This will help slow down the spreading of the cookie because it is taller to start with. Arrange in the baking sheet 3 inches apart each other. This cookie spreads a LOT so do not crowd the pan. 6 cookie per baking pan is the ideal number. Also, do NOT bake 2 trays at the same time. Bake in the middle rack, one tray at a time.
- Bake at 350F until golden brown 7 to 8 minutes.
- Cool: Remove from the oven and let cool for 2 minute or until it easily lift away from the mat or parchment paper. Use a thin spatula or knife to lift the cookies and let cool completely on sheets on wire racks. If you want to shape it, fold or roll, you have to work quickly as it hardens very fast. Transfer in a pan lined with parchment paper and chill in the refrigerator, do this for every batch of cookie.
- Drizzle top with melted chocolate (if using). The melted chocolate should be cooled before using so as not to soften the cookie. Make sure that the cookie is completely chilled before drizzling chocolate on top. You can also dip the cookie in the melted chocolate.
How to Store Almond Lace Cookie
Keep refrigerated and line every layer with parchment paper to avoid sticking to each other.
- Oven can vary from one brand to another. It is best to test and bake 1 piece first to get the right temperature and baking time. Start with the recommended oven temperature, and baking time of 7 minutes. In my oven, it is 7 – 8 minutes. Adjust as needed.
- Do not over cook the batter. The more you cook it, the more that it will start to caramelized and it will get darker in color.
My Other Cookie Videos
Checkout my video collection of cookies and other treats that are great for holiday gift giving or for everyday baking. All the recipes can be found in my website. Enjoy!
- How To Freeze Cookie
- How To Store Cookie So They Last Longer
- DIY Holiday Edible Gift Idea
- Holiday Cookie Platter
- Classic Shortbread Cookie
- Chocolate Dipped Almond Ball Cookie
- Puff Pastry Croissant
- Pistachio Fruit and Nuts Bar
- Coconut Macaroons
- Meringue Chocolate Kisses
- Chocolate Crinkles
- Lemon Ricotta Cookie
- Chocolate Dipped Shortbread Cookie
- Pistachio and Cranberry Biscotti
- Baked Mini Churro
- Madeliene Cookie
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