Italian Florentine Almond Lace Cookie Recipe

I’m always looking for new recipes to try out – esp holiday favorites from around the world.  So when National Cookie Day came up – today – I decided to give these Florentine italian almond lace cookies a try!  They are so very easy and I love the slightly sweet cookies with a great crunch.

You can enjoy them plain, or shape them into cones or tubes, or drizzle chocolate over the top – or my preferred way? spread some chocolate all over the back (everything is better with a little chocolate, right?  Some recipes call for chopped up cherries or other fruit – but I like them thin and plain.  I have also seen them with some chopped hazelnuts in addition to the almonds, I might try that next time.

5 from 1 vote

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Florentine Lace Cookies

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

Course: Dessert

Cuisine: Italian

Servings: 28 cookies

Author: Ashlee Marie

Ingredients

• 1¼ cup sliced almonds
• ¼ cup all-purpose flour
• ½ tsp kosher or sea salt
• zest of an orange
• ½ cup granulated sugar
• ¼ cup packed light brown sugar firmly packed
• ¼ cup heavy whipping cream
• 4 Tbsp unsalted butter
• melted chocolate optional

Instructions

1. Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the oven, for about 5 minutes or until golden brown and fragrant.

2. Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.

3. Preheat the oven to 350 

4. Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.

5. Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.

6. Increase the heat to high and bring to a boil.

7. Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine

8. Use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between, cookies will spread during baking.)

9. Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool about 3 mins, shape if desired

10. optional - melt some semi sweet or dark chocolate and spread along the back

Word of warning – they spread much more than you’d expect so make sure you leave enough room, no crowding these cookies.  You don’t want them falling off the edge of the pan or merging with another cookie.  The first pan I made I only did like 2 cookies just to test how far they spread and be able to better eyeball how many more I could fit for the next round.