4 from 5 votes

Almond Lace Cookies

Servings 24 cookies
Author Layla


  • 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


  1. Preheat oven to 350*F. Line baking sheets with parchment paper.

  2. 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

  3. 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.

  4. 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.

Recipe Notes

Recipe adapted from: Love&Olive Oil