Almond Lace Cookie


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 Hope­fully, they don’t mind that I share it here. I sand­wiched two cook­ies with melted bit­ter­sweet choco­late. Dou­ble the cookie pleasure!

Almond Lace Cookie



Almond Lace Cookie

Yield: makes 12 (sand­wiched together) cookies


  • 1 3/4 cups sliced, blanched almonds
  • 3 table­spoons flour
  • zest of 1 orange
  • 1/4 tea­spoon table salt
  • 3/4 cup gran­u­lated sugar
  • 2 table­spoons heavy cream
  • 2 table­spoons light corn syrup
  • 5 table­spoons unsalted butter
  • 1/2 tea­spoon vanilla extract
  • 8 oz. bit­ter­sweet choco­late, melted, for sand­wich­ing between cookie


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Match up cookie halves and spread with melted choco­late. Sand­wich cookie halves together.


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One Comment

  1. A great recipe I can’t wait to try out. I love Almond Lace Cook­ies and those brave enough to try them! I wish more would.

    I came up with my own ver­sion of a Almond Lace Cook­ies, or as I some­times call them, Broom­stick cook­ies. While dif­fer­ent from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feed­back from a pro like you. Check out my recipe if have time.


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