Description
Delightfully crisp and delicate Almond Lace Cookies are enhanced with a smooth, rich chocolate filling, perfect for elegant snacking or dessert. These thin, buttery cookies with a hint of honey and almond flour offer a wonderful balance of nutty flavor and sweetness, finished with luscious chocolate to make irresistible sandwich cookies.
Ingredients
Scale
Cookie Ingredients
- ½ cup unsalted butter
- â…” cup light brown sugar, packed
- 1 cup fine almond flour
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Chocolate Filling
- 1 cup semi-sweet or milk chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside to use later.
- Melt Butter and Mix Ingredients: In a small saucepan over low heat, melt ½ cup unsalted butter. Once melted, add ⅔ cup light brown sugar, 1 cup fine almond flour, 3 tablespoons all-purpose flour, ¼ teaspoon salt, and 2 tablespoons honey. Stir continuously and cook for 3 to 4 minutes until the sugar is fully dissolved and the mixture becomes smooth.
- Add Vanilla and Cool Dough: Turn off the heat and stir in 1 teaspoon vanilla extract. Allow the mixture to sit for 5 to 6 minutes so it can set up slightly, which makes it easier to scoop and shape for cookies.
- Scoop Dough onto Baking Sheets: Using 1 teaspoon portions of dough per cookie, place dollops onto the prepared baking sheets, ensuring about 3 inches of space between each cookie as they will spread significantly. You can use a small silicone spatula for assistance and optionally roll the dough into small balls for more uniform cookie shapes as it cools.
- Bake the Cookies: Bake the cookies in the preheated oven for 7 to 8 minutes, until the edges turn golden brown and the dough bubbles, indicating crispness.
- Cool the Cookies: Let the cookies cool completely on the baking sheets before transferring them to a wire rack or storing them in an airtight container to preserve their delicate crisp texture.
- Melt Chocolate Filling: When ready to assemble, melt 1 cup of chocolate chips in the microwave in 20-second intervals, stirring after each burst until smooth and glossy.
- Form Sandwich Cookies: Spoon a small amount of melted chocolate onto the backside of one cookie and gently press another cookie on top to make a sandwich. Repeat this process until all cookies are filled with the chocolate.
Notes
- Ensure you space the cookie dough well on the baking sheet as these cookies spread during baking.
- Use fine almond flour for the best texture; coarse almond meal may alter cookie crispness.
- Allow the dough to cool slightly before scooping to prevent excessive spreading.
- Store cookies in an airtight container to keep them crisp and fresh.
- Chocolate filling can be substituted with dark, white chocolate, or even a flavored ganache for variation.
