Recipe By Chef John
Rating
Published Dec 15th
Prep 50m Cook 1h Additional 30m Ready In 1h 80m
Servings 18 chocolate-filled cookies Calories 212.5

These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they’re perfect if you’re looking for an idea for an edible holiday gift for any cookie lover on your list–just stack them up in a box and tie them with a bow!

Recipe Ingredients

  • 1 ½ cups whole raw almonds
  • 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

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  2. 2 Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
  3. 3 Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
  4. 4 Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
  5. 5 Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
  6. 6 Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
  7. 7 Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
  8. 8 Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

Nutrition Facts

  • Calories 212.5
  • Carbohydrate 22.1 g
  • Cholesterol 13.6 mg
  • Fat 13.9 g
  • Fiber 2 g
  • Protein 3.1 g
  • Saturated Fat 5.4 g
  • Sodium 13.2 mg
  • Sugar 18.4 g

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Chef's Notes

You can chop the almonds by hand but it will take a lot longer; You can use any type of nuts, such as walnuts or macadamia nuts, and any type of chocolate you'd like. You can skip the chocolate and eat them as is; this will result in twice as many cookies; Honey adds a pronounced caramelized, burnt-honey flavor. For a milder, more neutral taste, use corn syrup in place of honey; If you let your melted chocolate cool a bit and get a little thicker, you can avoid the chocolate squeezing out through the holes of the cookies.

Reviews

  1. I used dark chocolate and honey and they turned out fabulous! Much easier to make than I anticipated.
  2. These are delicious! What I did was before they were completely cooled off, I rolled them into a tube. Like a cannoli shell situation and filled with connoli filling. OMG!!!
  3. These were VERY good. I used a small cookie scoop and I probably should have made them even smaller. They were a bit smaller than a saucer. I also should have chopped the nuts more but was concerned they would process to a powder. So I will watch that next time. (there will be a - Read more ...
  4. Wow, these were great. Followed the recipe exactly- turned out delicious. I gave the cookies tons of space to spread, but they still needed more. I was able to separate them while they were still warm, just a cosmetic issue. Next time I’ll bake 6 to a sheet, or do 1-teaspoon drops.
  5. Really easy recipe. However it was difficult maintaining a round cookie. I used 1 teaspoon of dough and formed them into teepee shape, and did not turn the pan during cooking. Excellent
  6. Super easy! Tastes great!
  7. Easy- turned out great and crispy. Quite sweet, so I did not add the chocolate
  8. This was a really nice gift for friends and neighbours. Not sure I would have made them without a silpat pad- very sticky. They look very big but I used the regular cookie scoop so there is not a lot of dough in each one. They darkened while they were cooling, so don't worry if - Read more ...
  9. Really easy to make and oh so yummy! I used sliced almonds that I had and toasted them first. A note is to measure out all of the batter into portions of the size you want (I made them each .5 oz) as when it cools as batches are cooking, it becomes like caramel and - Read more ...
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