Lace cookies are a deliciously different type of cookie. More like candy, really, The crispness of the cookie has a little chew to it, sort of like toffee. I’ve loved eating them for years, but, alas, I had never made them before this year, so I don’t have a recipe of my own. As I researched for a place to start, I came across a big variation of recipes for both ‘Florentines’ and ‘Pralines’, as I’ve also heard this cookie referred to. I’ve always just known them as ‘Lace Cookies’ so called because of the texture. Hold a finished single cookie up to the window and you’ll see what I mean.
I finally decided to go with the masses and picked a recipe from Foodnetwork.com. Hopefully, they don’t mind that I share it here. I sandwiched two cookies with melted bittersweet chocolate. Double the cookie pleasure!
8 oz. bittersweet chocolate, melted, for sandwiching between cookie
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until just cool enough to handle, 30 minutes. Don’t wait too long, the mixture keeps on solidifying and gets a bit crumbly.
Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread. I used a small (#60) cookie scoop, and fit eight on a baking sheet.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
Melt chocolate in a double boiler. I use a small stainless steel bowl set over a small pan of very low heated water. Chop the chocolate small, and don’t let the water boil or the chocolate will seize from being to hot.
Match up cookie halves and spread with melted chocolate. Sandwich cookie halves together.