This really thin and crunchy Florentine Sandwich 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.
What is Almond Lace Cookie?
Almond Lace Cookie, sometimes called as Florentine Biscuit is a flourless, egg free super thin and crispy cookie made with Almonds and sugar. It is so thin, you can almost see through it, hence the name “Lace Cookie”.
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
I would like to start by warning you that this cookie is so addictive, one is definitely not enough. I am a lover of anything with Almonds, and this Almond Lace Cookie is one of my almond based dessert. It is super thin and crispy, it taste so good for something so simple to make. This is a flourless and egg free recipe and it does not required any mixer, no chilling of the dough. A simple recipe indeed. I made this a lot of times I stopped counting. In those several times that I made this, I made some mistakes and so you do not make it yourself, I have listed few tips in making this cookie so make sure to read the post, or scroll down if you want to go straight to the tips.
This Almond Lace Sandwich Cookie is so easy to make plus it looks really fancy and elegant. Your friends will think you put so much effort in this when in fact, not really. I like making this for gift giving during the holiday season, it is also a good addition to your cookie platter, or simply something to nibble on every now and then.
What are the Ingredients for Sandwich 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 – This will serve as the filling and will hold the cookie together
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.
Melt the Chocolate – You can use dark or semi sweet chocolate. My preference is dark chocolate to help tone down the sweetness of the cookie. I used a dipping/melting chocolate, chocolate chips or chopped bar chocolate will work too. You will need about 100 grams (or more) to fill all 12 cookies (large batch). I like to work on 2 batches instead of melting 100g at the same time. This work better especially when the weather is cold, melted chocolate could solidify fast. 50grams should take about 1 minute and 30 seconds. Microwave the chocolate in 30 seconds interval, NEVER do it in a long blast as chocolate are sensitive to heat, it could burn easily. Stir after every 30 seconds until fully melted and smooth.
Fill the Cookie: If you properly measure the cookie, the size should match pretty easily with each other. Pair each cookie, fill the smooth side of the cookie with melted chocolate, about 1 teaspoon each. I like spread the filling in the entire surface so that there is a chocolate peaking on the sides, plus it holds the cookie better. Cover with the other cookie, you should end end having both coarse side of the cookie outside, smooth side inside. Lightly press to stick the cookie together then chill in the refrigerator until ready to serve. This cookie is sensitive to heat, so make sure to keep it away from direct sun exposure or warm humid place.
Tips in Making Almond Lace Sandwich Cookie
- Work Fast: The base of this cookie is mainly sugar and almond flour (plus honey), so once you reached the stage of scooping it on the cookie sheet, try to work faster as it is easier to scoop it when it is still soft.
- Line Your Pan with Parchment Paper: This sticks really bad, and since this is a very thin cookie, it is imperative that you line the pan with parchment paper or better yet use a silicone mat.
- Provide Plenty of Space: This cookie spread a LOT, so make sure to leave space in between each cookie. I usually make 6 pieces per batch using large cookie sheet.
- Do Not Over Bake: The cookie brown so easily so pay close attention to it, it could change from light brown to dark brown in just few minutes.
- Let Cool: Do not attempt to lift the cookie right away after coming out from the oven. Allow about 3 minutes or until it lifts easy away from the parchment paper or silicone mat.
Big Batch Ingredients:
- 1/3 cup Brown Sugar
- 1/3 cup White Sugar
- 3 tablespoon cubed unsalted Butter
- 3 tablespoon Honey
- 1/4 teaspoon 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
- 150g Dark Chocolate
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 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
- 100g Dark Chocolate
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.
- Melt the Chocolate: Melt the chocolate in the microwave in 30 seconds interval. You can melt all 100g one time or do it 50g at a time. If you are working on a cold environment, melting the chocolate in 2 batches is ideal as chocolate could harden fast. Stir after every 30 seconds. 50g in my microwave took about 1 minute and 30 seconds, so that is 3 30 seconds interval. Stir until smooth and fully melted. If you are using chocolate chips, you might need to a little milk or butter to help it melt. I always use a melting chocolate so I do not need to add any liquid, it melts beautifully on its own.
- Fill the Cookie: Pair each cookie, fill the smooth side of the cookie with melted chocolate, about 1 teaspoon each. Spread the filling in the entire surface. Cover with the other cookie, you should end end having both coarse side of the cookie outside, smooth side inside. Lightly press to stick the cookie together then chill in the refrigerator until ready to serve. This cookie is sensitive to heat, so make sure to keep it away from direct sun exposure or warm humid place.
How to Store Florentine Sandwich 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 cookie mixture. The more you cook it, the more that it will start to caramelized and it will get darker in color.
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