Delicate Chocolate Almond Florentine Lace Cookies

Cookies are loved by everybody throughout the globe. The cookies are generally flat, thick, and round and are easy to eat on the go. They are usually crisp on the outer but has a soft inside and makes a perfect travel time food too. The classic version includes making them with plain flour and butter as major ingredients, however, there are many variations possible with the addition of ingredients. One among the variations is these Florentine lace cookies. As the name suggests these cookies resemble a lace with spotted exterior and in contrast to the normal cookies these come baked in a thin and light version. With a nutty flavor, they taste scrumptious and with the addition of chocolate as the topping or when sandwiched between two cookies, they taste much more delicious.

The List Of The Complete Ingredients Along With The Step By Step Complete Guide Is Listed Below:

Preparation time: 40 mins
Cooking time: 10 mins
Total time: 1 hour
Yields: 42 cookies


2/3 cups All purpose flour
2/3 cups Butter
¼ cup Light corn syrup
1 tsp Vanilla extract
1 cup Granulated sugar
¼ tsp Salt
¼ cup Heavy cream
2 tbsp Cocoa powder
1 tsp Cinnamon
1 ¾ cups Almonds (blanched and chopped)
Melted Bittersweet chocolate for drizzling (optional)
4 tsp Vegetable oil

Methods Of Preparation-

Step 1:

Before getting hands on with the ingredients, preheat the oven to 350°F. On the other hand take 2 baking sheets and line them up with either a silicone mat, parchment paper or a reusable nonstick liner according to your preference.

Step 2:

In a processer, drop the almonds and process it to tiny chunks. Remember, the almonds should be chopped until it attain a texture of the coarse sand and not pasty. Transfer the contents to a mixing bowl and add in flour, salt, cocoa powder, cinnamon, and whisk it well until all the ingredients combine well. Seth the bowl aside.

Step 3:

Take a sauce pan and add sugar to it. Also, add heavy cream, corn syrup, butter, and bring them to boil. Keep stirring them continuously in a medium heat for up to 10 minutes. Once it comes to a rolling boil and thicken check if the edges turn brown. Remove it from the stovetop at this point and add the almond mixture prepared in the previous step, mix it until all the contents combine well and form a consistency which can be spread to cookies. If required, add a little of water to adjust consistency.

Step 4:

Now take one of the pre-lined baking sheet. Take a scoop of the batter prepared and with the help of a small spoon drop it on the baking sheet and spread it gently to form a small disc or a medium disc shape. According to the size of the cookie you wish to prepare, alter the amount of batter you scoop.

Step 5:

Place it into the oven and bake it for 8-10 minutes or until the cookies turn to be crisp and brown. When this batch starts cooking, take another sheet; which we have kept ready, and follow the same process to make cookies so that when the first set is done, this set will be ready for cooking.

Step 6:

Once the cookies bake to perfection, remove it from the oven and allow it to cool down completely until it becomes removable and comes off from the sheet without sticking to the bottom. Continue doing the process alternatively in batches until all the dough is baked. If you wish to present the cookies in different shapes with different filling do it when the cookies are still warm to form a cup or a cone.

Step 7:

Now make the bittersweet chocolate ready by chopping it to small pieces such that they are easy to melt. Drop them to a pan and add oil to it. Keep stirring for about 10 minutes until all the chocolate is melted completely. The melted chocolate can now be drizzled to the top of the prepared cookies or can be spread between two cookies to form a sandwich; both of which tastes good. However, when spreading chocolate, avoid adding excess amount else it will ooze out from the sides.

Step 8:

Place these cookies in a refrigerator and allow it to set. Once done, they can be taken out and enjoyed. The left over cookies can be wrapped in sheet and stored in an airtight container in the refrigerator for about a week.

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