Monday, December 21, 2009

Italian Florentine Lace Cookies

This Florentine Lace Cookie is so pretty and delicate looking. It's a crisp cookie with a great nutty flavor and it's so easy to make. The addition of orange zest gives it even more wonderful flavor, and the chocolate filling makes it even better! However, had I not made another version of this cookie yesterday, I would have not been happy with the results today. Allow me to explain!
Yesterday I made a very similar recipe using quick cooking oats instead of the almonds. The recipe went together quickly and very easily and the cookies turned out fine but I noticed alot of other recipes for this cookie used chopped almonds so I thought I'd give that a try and I have to say I do like the flavor better with the almonds and the orange zest that the recipe includes.
The recipe is from Food Network. The problem came when I boiled the sugar, cream, corn syrup and butter, then added the dry mixture. The recipe said to allow this mixture to cool 30 minutes but even after one minute the whole mess began to harden as it cooled...then I tried it using the method from yesterday and it was PERFECT!
So I will give you the Food Network ingredients recipe but use the oatmeal recipe version for the procedure. It comes out me! Please, let me know how yours turned out!! I'd love to hear from you!
Oh, and if you feel the need for more chocolate, go ahead and drizzle or dip more chocolate on top.

Put the almonds into a food processor and pulse til the nuts are finely chopped.
Combine nuts, flour, sugar, zest and salt in a bowl.

Melt butter in a medium saucepan and take off the heat. Add the cream, corn syrup and vanilla and stir to combine.
Add the dry ingredients and stir til it's all mixed together.

I found using my teaspoon measure ( for a 3" finished size cookie) to scoop out the dough was the easiest way to get nicely formed round cookies. Press the dough firmly into the teaspoon measure and slip it out gently, trying to keep the formed dough in tact. If this method doesn't work for you then just form it into a small ball.

Once you place it onto your parchment lined cookie sheet, gently press it down with your dampened finger, keeping the round shape.

Bake and let it cool on the parchment paper for about 5 to 10 minutes til you can easily peel it off the paper. Let it cool completely on a wire rack.
Then melt your chocolate.
Spread some of the chocolate onto one cookie and sandwich the two cookies together. Don't put too much chocolate on the cookie as some "oozes" out between the holes! Let them cool.
After they cool and harden, you can drizzle or dip with more chocolate. Never too much chocolate!!
Italian Florentine Lace Cookies

1 3/4 cups sliced, blanched almonds ( about 5 oz.)
3 tbsp. AP flour
Finely grated zest of 1 orange ( about 2 tbsp. )
1/4 tsp fine salt
3/4 cup sugar
2 tbsp. heavy cream
2 tbsp. light corn syrup
5 tbsp. unsalted butter
1/2 tsp. vanilla
Semi sweet chocolate or chips.
Preheat oven to 350.
Line baking sheet with parchment paper.
1. Pulse almonds in a food processor until finely chopped but not pasty.
2. In a small bowl, combine almonds, orange zest, flour, sugar.
3. In a medium saucepan, melt the butter.
4. Add the cream, corn syrup and vanilla to the melted butter.
5. Pour the dry ingredients into the melted butter mixture and stir to combine.
6. Scoop teaspoonfuls of batter using either a teaspoon measure or your fingers to make a small ball.
7. Place onto your prepared sheet, about 2 - 3 " apart.
8. Lightly press batter, keeping a round shape.
9. Bake approx. 10 minutes, or til cookies are thin and are an even golden brown color throughout.
10. Cool on the parchment sheet for 5 to 10 minutes. Peel the cookie off and let it cool completely on wire rack.
11. Repeat with remaining batter.
Chocolate filling:
Melt 2 to 4 oz. of chocolate in a double boiler.
Spread a teaspoonful of chocolate onto one cookie and sandwich the two together.
Optional: Once completely cooled, drizzle or dip cookie in more chocolate.
Keep the cookie stored, between waxed paper in an airtight container.


  1. These were absolutely AMAZING! I had been looking for this recipe for a long time, but all I was able to find was the oatmeal version. I am so glad I found your site!
    My husband hates cookies with nuts, but even he loved these. The orange zest is such a nice addition to this recipe, it gives just the right touch. I chose to use the semi sweet chips and it offset the sweetness of the cookies perfectly.
    Today was just a "test" batch, but I will definitely be making these again for the upcoming holidays.

  2. Tried the recipe for my roommate who loves these. Turned out great!!!!!! So crispy and the orange zest was great, Thaks! bookmarked for future use!

  3. Can you use almond meal instead of grinding almonds? Also, I think I'll try a chocolate ganache filling! Yum! Thanks for the recipe! I'm going to use a teaspoon instead of table spoon and make the cookies as toppers for my gourmet cupcakes.

  4. Hi Jennifer,
    I'm sure almond flour or almond meal would work just as well. What a great idea to use small cookies to decorate cupcakes!
    Please let me know how it works out!

  5. Looks delish! The step-by-step photos will come in handy! Is there anything that can be used to substitute for corn syrup?

  6. Anyone who has made this recipe... how many sandwich cookies will it make?

  7. Hi. I found this recipe on pinterest, made them last night and this morning they are gone. Oh my goodness, they are wonderful! The orange zest really makes them perfect. I'm so glad I chose this recipe!

  8. A great recipe I can't wait to try out. I love Almond Lace Cookies and those brave enough to try them! I wish more would.

    I came up with my own version of a Almond Lace Cookies, or as I sometimes call them, Broomstick cookies. While different from your own, I think mine is a unique take on the dish. I'm new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

  9. Hi Michele, Yes, the fun part about these cookies if that you can shape them while they're still warm. I would definitely try a bit of orange zest in your dough. It gives such a wonderful flavor! And don't forget to add a pinch of salt in all things sweet. Thanks!

  10. I've been looking through many recipes and chose to try this first. Some comments on recipe. Direction 2. missing salt in dry ingredients to combine.
    Also, you mention oatmeal version but I see nothing about it, so, I ground some oatmeal and added 1 tbsp. to flour. I also substituted 1 tbsp whole wheat. M first tray was a disaster. the batter was too loose it spread inmto a full sheet which I sliced into rectangles and wrapped around my finger to make rolls.
    I added some oatmeal to thicken for the second tray but it was not enough so for the third tray I added more oatmeal and made really tiny balls. They were perfect. Then I grated dark chocolate on top and put them in fridge.
    My next attempt, I will put choc. chips on top of one to make a sandwich once the chips soften. I also think they are too sweet, and I'm not a huge fan of so much orange zest. It adds a nice flavor, but too much for me. Regardless of shape and color, so amazingly delicious, chewy and nutty and I look forward to my next batch.

  11. I´m really excited to try this recipe!
    Do you know how long they last ?

    Thanks for sharing!

    1. As long as you keep them in a cookie tin with a tight fitting lid, I'm sure they will last at least a week or 2. You can also keep them in the fridge. Thanks!

    2. As long as you keep them in a cookie tin with a tight fitting lid, I'm sure they will last at least a week or 2. You can also keep them in the fridge. Thanks!



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