If you’ve never had a lace cookie {or Florentines} you’re in for a real treat. They’re paper thin and light as air, melting in your mouth at first bite, possessing soft toffee-like flavors. Its classic pairings are with citrus and chocolate, but you can certainly veer off a bit and include a variety of nuts, extracts/zest, or even white chocolate and caramel!
Dark Chocolate Almond Lacey Cookies
Prep time
Cook time
Total time
Author: The Squishy Monster
Serves: 1 Dozen
Ingredients
- ⅔ c brown sugar
- 2 tb cubed butter
- 2 tb heavy cream
- 1 tb raw honey
- Pinch of fine salt
- 1 ts extract {I used vanilla}
- ¼ c unbleached flour
- ½ c toasted nuts
- ½ c melted bittersweet chocolate
- Optional: candied orange peel, white chocolate/caramel, etc
Instructions
- In a heavy bottomed pot, melt the brown sugar, butter, cream, and honey together. It’s ready when it pulls away from the sides, thickens in texture and deepens in color. {238* to be exact but I’ve never bothered testing with a thermometer when it comes to these cookies}. Stir in the salt and vanilla.
- Pull the pan off the heat and stir in the flour in 2 additions, taking care not to over mix then fold in the nuts.
- Allow the mixture to set for 5-10 minutes before scooping onto baking sheets lined with parchment/silpat {so it doesn’t stick as the dough is very sticky} leaving 3-4″ space in between each cookie. Lightly press each cookie down with barely wet or greased hands to flatten.
- Bake at 350 for 10-12 minutes.
- Leave on the baking sheet about 5 minutes before transferring to a wire rack and drizzle with chocolate/caramel if desired.
- Cool to harden then enjoy.
Love,
Your Squishy Monster