florentine lace cookies

&nbsp;These crisp and light Lace Cookies are one of my favorite holiday cookies! They're drizzled with chocolate for a delicious finish.

Florentine Lace Cookies

almonds

heavy cream

unsalted butter

sugar

orange marmalade

tbsp all-purpose flour

tsp vanilla extract

tsp grated orange zest

tsp salt

chocolate (optional, for drizzling)

white chocolate (optional, for drizzling)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone mat.

Place the almonds in a food processor and process them for about 30 seconds until the almonds are ground up into small bits, slightly larger than coarse sand.

Place the cream, butter, and sugar in a saucepan and bring to a boil over medium high heat. Cook, stirring often, for about 10 minutes. First, the mixture will start to thicken, then it will start to brown at the edges, and if you tilt the pan, the mixture will pull away from the sides of the pan. Once it’s brown at the edges and pulling away from the pan, stir in the almonds, marmalade, flour, vanilla, orange zest, and salt.

Using a tsp measure, place 12 heaps of dough onto each sheet pan, flattening each spoonful gently with your fingers (if it’s too hot to press, you can wait a few minutes).

Bake the cookies until golden brown, about 8-10 minutes, rotating the sheets halfway through so it’s evenly browned. Let the cookies cool enough on the sheet pan to let it hold its shape, then move to a wire rack to cool. Repeat with the remaining dough.

Drizzle the cooled cookies with melted chocolate if desired, and let it harden at room temperature or in the fridge. Enjoy!

These cookies will keep for 3-4 days at room temperature.

This recipe for Florentines yields delicately lacy, crisp cookies with a nutty caramel flavor and a hint of vanilla. A little dark chocolate is the perfect finishing touch. And if you've tried to make these cookies and had problems, I am going to show you exactly how to fix them!

Florentines Recipe

pecans (or

all-purpose flour

salt

corn syrup

vanilla extract

Water (as necessary to “save” the batter)

chocolate (or any type of chocolate you like)

Position a rack in the center of the oven. Preheat the oven to 350F. Line 2 large baking trays with silicone baking mats or parchment paper.

Add the almonds and pecans to a food processor and pulse until finely chopped, but not pasty.

Stir together the finely chopped nuts, flour, and salt in a large bowl. Set aside for now.

Add the sugar, cream, corn syrup, and butter to a medium saucepan over medium heat. Stir occasionally until the sugar is dissolved. Once it comes to a rolling boil, let it boil for 1 minute. Turn off the heat and stir in the vanilla.

Pour the liquid sugar mixture into the dry almond mixture and stir just to combine.

Set aside until the batter is cool enough to handle. (At this point, I needed to add boiling water so the batter took on a “Cream of Wheat consistency”. The amount of water needed will vary, so you have to use a bit of finesse; see the photos in the post above for guidance.)

Use a 1/2-teaspoon scoop to measure out the batter. Roll each into a ball and flatten it slightly. Arrange the flattened batter balls on the prepared baking sheets. (I bake 15 cookies on each half sheet pan.)

Bake the cookies 1 tray at a time until they’re thin and golden brown, about 8 to 10 minutes, rotating the tray after 5 minutes.

Once the cookies are out of the oven, let them cool completely before using a thin metal spatula to remove them.

Continue cooking the batter this way until all the cookies are baked.

When the cookies are cooled, melt the chocolate.

Sandwich 2 cookies together with a thin smear of chocolate in the center. Don’t use too much chocolate or it will ooze out of the holes in the cookies.

Let the chocolate set before serving or storing these cookies.

Small Batch Lace Cookies - delicate, crispy oatmeal cookies that are easy to make and absolutely delicious. A holiday favorite, this recipe makes 4-5 large, thin cookies perfect for sharing or enjoying on your own.

Small Batch Lace Cookies

old fashioned oats

all purpose flour

salted butter

Preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper or a silicone baking mat.

In a small bowl, whisk together the oats and flour, then set aside.

In a 1-quart saucepan, combine the sugar, cream, corn syrup, and butter. Heat over medium heat, stirring frequently, until the butter melts and the mixture comes to a gentle boil.

Reduce the heat to low and cook for 1 minute, stirring occasionally.

Remove the saucepan from the heat and stir in the vanilla.

Add the oats and flour to the saucepan and mix until well combined.

Let the batter rest at room temperature for 10 minutes to thicken.

Use a medium cookie scoop (about 1.5 tablespoons) to drop the batter onto the prepared cookie sheet. Leave at least 2 inches between each cookie to allow for spreading.

Bake for 6-8 minutes, keeping a close eye on them. The cookies should be a light golden brown.

Let the cookies cool on the cookie sheet for 1 minute, then carefully transfer them to a wire rack using a spatula to cool completely.

I am happy that you also include recipes for larger quantities. I also am enjoying your Cooking for One Cookbook.

I melt about half a cup of milk chocolate chips then smear it on the bottom of one of the lace cookies and smash it onto the bottom of another one to make little chocolate sandwiches. They are incredible

No heavy cream or would have used this recipe tonight.  
Love this group and thank you all for sharing your expertise.

I love lace cookies. I am delighted with this recipe. As I only have a toaster oven, I bake 2 at a time on my small cookie sheet. Perfect. If I feel really decadent, when I take them out of the oven, I place a few chocolate chips on one edge to melt. so good.

Your cookies seems yummy and from above comment I also come to know its cosmopolitan recipe. Will surely try this recipe.

Your cookies had their origins in Italy.  They traveled through the Catholic Europe, hence the recipes to be found in France and Ireland which are indeed similar.  They have a Christmas origin although it is said it is more todo with the First Communion that they young people take hence the reference to lace.

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Top 3 florentine lace cookies recipes from across the web

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Florentine Lace Cookies

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Small Batch Lace Cookies

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