Best Florentine Lace Cookies Recipes

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• 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.
• 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.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• 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.
• 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.
• 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.
• 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.

FLORENTINE LACE COOKIES

Steps:

• 1. Process the 2 cups slivered almonds until they have texture of coarse sand and set aside.
• 2. In large pot combine cream, sugar, and butter. Bring to a boil on medium heat, about 7 minutes. Stir to combine evenly. Look for the top edge to start turning a golden color, and constantly stir until the spoon leaves a trail and most of the moisture cooks off.
• 3. Remove from heat and add almonds, flour, vanilla, salt, marmalade, and zest. Mix until well incorporated.
• 4. Line 2 cookie sheets with parchment paper. Using a level tablespoon, spoon cookies 3 inches apart on each sheet.
• 5. Dip fingers in a little water, and pat cookies down to about a 2 1/2 inch circle. ( these will spread a lot!)
• 6. Bake for 15-17 minutes to get an even golden color and drive off any extra moisture. Halfway through switch and rotate pans. Cool on parchment paper removed from pans onto a wire rack.
• 7. Heat 3oz finely chopped bittersweet chocolate in microwave for 1 1/2-2 minutes (looking for it to be mostly melted) be careful not to heat over 100degrees to keep smooth texture. Add extra oz of chocolate unmelted to allow any overheated chocolate to reform and smooth out.
• 8. Pour chocolate into zip bag and cut 1/16 of a inch hole in corner to drizzle onto cookies.
• 9. Set chocolate by chilling in fridge for about 30 minutes. Then enjoy!
• 10. You can also make more chocolate if you prefer to add a thin layer on one side.

FLORENTINE LACE COOKIES

Steps:

• * "Lay these crispy cookies in a square wooden or tin box lined with a pretty lace doily or openwork hand towel." Preheat oven to 350°. Grease and flour baking sheets.In a medium saucepan over medium heat, combine brown sugar, butter, and corn syrup. Bring mixture to a boil, stirring constantly. Remove from heat.Stir in flour, nuts, and liqueur. Drop scant teaspoonfuls of batter 4 inches apart on baking sheets.Bake 6 to 8 minutes until golden. Cool 1 to 2 minutes on baking sheets until cookies can be removed, but are still warm and pliable. Remove one at a time with a spatula and curl around the handle of a wooden spoon slide off when crisp. If cookies harden before they are curled, return to oven for several seconds to soften. Drizzle with melted chocolate of your choice or pipe buttercream into ends of cookies.Cover and store in a cool place.Buttercream FrostingBeat powdered sugar, butter, shortening, milk, vanilla, and almond extract in a small mixer bowl at low speed until blended. At medium-high speed, beat until light and fluffy. If desired, beat in food color, a drop at a time. Leftover frosting can be kept covered in the refrigerator for several weeks. Makes about 1 cup.Chocolate Buttercream FrostingSift together powdered sugar and 1/3 cup unsweetened cocoa powder. Prepare as above.