Here’s a classic recipe for Florentine Lace Cookies — delicate, thin, and buttery cookies with a nutty sweetness, often dipped in chocolate.
Florentine Lace Cookies
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons honey or corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sliced almonds (or a mix of almonds, hazelnuts, and pecans)
- 2–3 tablespoons heavy cream or milk (optional, for thinner cookies)
- 3 oz (about 1/2 cup) semi-sweet or dark chocolate, melted (for dipping, optional)
Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
2. Make the lace batter
- In a medium saucepan over low heat, melt butter.
- Stir in sugar, flour, honey (or corn syrup), vanilla, and salt until smooth.
- Remove from heat and stir in sliced almonds.
- If the mixture seems too thick to spread, add 2–3 tablespoons of cream or milk.
3. Bake
- Drop small spoonfuls (1–2 teaspoons) of batter onto prepared baking sheet, spacing them 3 inches apart (they spread a lot).
- Bake 8–10 minutes, until edges are golden brown.
4. Cool
- Let cookies cool completely on the baking sheet for a few minutes; they will crisp as they cool.
- Transfer carefully with a spatula to a wire rack to cool completely.
5. Optional chocolate dip
- Melt chocolate and dip half of each cookie.
- Place on parchment and let chocolate set at room temperature or in the fridge.
Tips
- For a more even spread, slightly flatten spoonfuls with the back of a spoon before baking.
- Don’t overcrowd the baking sheet; cookies can merge while spreading.
- These cookies are thin and delicate; handle carefully when transferring.
If you want, I can give a faster microwave version that’s ready in 15 minutes and still comes out crispy and lacy. Do you want that version?
