Florentine cookies, lace cookies, lacy cookies or whatever you call them, these cookies have become one of my favorite type of cookies. They are like no other cookie out there. They are extremely thin and crunchy, yet delicate and melt in your mouth.
The perfect accompaniment to these lace cookies is chocolate. You can dip half the cookie in chocolate, just the edges, drizzle it, or dip the bottom in chocolate and place another cookie on top to make a yummy chocolate lace cookie sandwich. However you decorate them, these cookies are a must try!
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 tablespoon all purpose flour
- 1/4 teaspoon kosher salt
- 3/4 cup ground blanched almonds or almond meal
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate melted
- Preheat oven to 350*F. Line baking sheets with parchment paper.
- Melt butter in skillet over medium heat. Add sugar, flour, and salt and whisk until sugar is dissolved (about 2-3 minutes). Next, Whisk in almonds and milk and stir until smooth and slightly thickened. Remove from heat and stir in vanilla extract. Allow to cool for at least 5 minutes before handling
- Drop batter by teaspoonfuls onto prepared baking sheets, leaving 3 inches of space between cookies. The batter looks very small but will expand. Bake for 5 to 7 minutes, until light golden brown around the edges. Cool for at least 5 minutes then transfer to a cooling rack. Repeat with remaining batter.
- Melt chocolate and dip cookies in the chocolate or drizzle on top. Allow 10 minutes for the chocolate to set. Store in an air-tight container for up to 7 days on the countertop.