Lace cookies from Florence are simple and lovely. This cookie method works with any nuts or chocolate. They store nicely, so stack them in a box with a ribbon for a tasty cookie Christmas gift!
– 1 ½ cups whole raw almond– ½ cup unsalted butter– ¾ cup light brown sugar– ¼ cup honey– ½ teaspoon vanilla extract– 1 pinch salt– 3 tablespoons all-purpose flour– 1 cup semisweet chocolate chips, melted
Ingredient
Direction
Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Use a silicone liner to line a baking sheet.
1
Put almonds in a food processor and pulse and run at full speed every few seconds until coarsely chopped and crumbled. Avoid overdoing it; you don't want them pasty.
2
Put butter, brown sugar, and honey in a pot on medium heat. Cook until melted and dissolved, stirring occasionally. First boil, then carefully remove from heat.
3
Whisk flour, salt, and vanilla until smooth. Stir in chopped almonds with a spatula.
4
Eight consistent, rounded spoonfuls of batter (2 teaspoons, 15 grams) should be placed on the prepared sheet. Perfect the cookie forms and spacing.
5
Bake in the center of the preheated oven for 10–12 minutes, flipping the pan halfway through, until golden brown and darker around the edges.
6
Slide the silicone liner off the baking sheet onto the countertop from the oven. Leave cookies to crisp for 3–5 minutes, then gently remove the lining. Bake more batches.
7
Spread molten chocolate on a flat cookie. Press a second biscuit flat-side down on top and carefully seal that sandwich. Keep cooking cookies. Wait 30 minutes for chocolate to set.