These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!

Recipe Summary test

prep:
50 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs 20 mins
Servings:
18
Yield:
18 chocolate-filled cookies
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).

    Advertisement
  • 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.

Chef's Notes:

You can chop the almonds by hand but it will take a lot longer.

You can use any type of nuts, such as walnuts or macadamia nuts, and any type of chocolate you'd like. You can skip the chocolate and eat them as is; this will result in twice as many cookies.

Honey adds a pronounced caramelized, burnt-honey flavor. For a milder, more neutral taste, use corn syrup in place of honey.

If you let your melted chocolate cool a bit and get a little thicker, you can avoid the chocolate squeezing out through the holes of the cookies.

Nutrition Facts

213 calories; protein 3.1g; carbohydrates 22.1g; fat 13.9g; cholesterol 13.6mg; sodium 13.2mg. Full Nutrition
Advertisement

Reviews (2)

Rating: 5 stars
01/27/2021
These were VERY good. I used a small cookie scoop and I probably should have made them even smaller. They were a bit smaller than a saucer. I also should have chopped the nuts more but was concerned they would process to a powder. So I will watch that next time. (there will be a next time) My family all said next time I should make them with Macadamia Nuts. I also think a slight sprinkle of flaked salt will take the edge off the sweetness. Or use a Bittersweet Chocolate or even unsweetened rather than semi sweet. Read More
(1)
Rating: 5 stars
02/23/2021
These are delicious! What I did was before they were completely cooled off, I rolled them into a tube. Like a cannoli shell situation and filled with connoli filling. OMG!!! Read More
(1)
Rating: 5 stars
10/03/2021
I used dark chocolate and honey and they turned out fabulous! Much easier to make than I anticipated. Read More
(1)
Advertisement
Rating: 5 stars
12/26/2020
Really easy recipe. However it was difficult maintaining a round cookie. I used 1 teaspoon of dough and formed them into teepee shape, and did not turn the pan during cooking. Excellent Read More
Rating: 5 stars
12/21/2020
Really easy to make and oh so yummy! I used sliced almonds that I had and toasted them first. A note is to measure out all of the batter into portions of the size you want (I made them each .5 oz) as when it cools as batches are cooking, it becomes like caramel and is hard to measure. I suppose that is because it is caramel! I love Chef John's recipes and always look for his new ideas. Read More
Rating: 5 stars
01/07/2021
Wow, these were great. Followed the recipe exactly- turned out delicious. I gave the cookies tons of space to spread, but they still needed more. I was able to separate them while they were still warm, just a cosmetic issue. Next time I’ll bake 6 to a sheet, or do 1-teaspoon drops. Read More
Advertisement
Rating: 5 stars
12/22/2020
This was a really nice gift for friends and neighbours. Not sure I would have made them without a silpat pad- very sticky. They look very big but I used the regular cookie scoop so there is not a lot of dough in each one. They darkened while they were cooling, so don't worry if they don't look very dark when you take them out of the oven. They are so fragile I worried that they would break when I applied the chocolate but they held up fine. Read More
Rating: 5 stars
12/24/2020
Easy- turned out great and crispy. Quite sweet, so I did not add the chocolate Read More
Rating: 5 stars
12/24/2020
Super easy! Tastes great! Read More