Florentine Lace Cookies

Crisp, but smooth, light but indulgent, there’s something about Florentine Lace Cookies that makes you stop and basque in that bite and in that moment. These cookies go by many names, and they were staple cookies in the local bakery’s cookie case near me for ages. Luckily, these cookies are super simple to make and come together for you to enjoy in no time.

As the name might suggest, this type of cookie originated in Florence Italy, but the more you dig, the more you find this cookie popping up in countless countries. Even if the Florentine Lace Cookie has a hodge-podge crazy quilt for an origin story, the cookie itself never changes. It’s a golden paper-thin cookie made with butter, nuts, sugar, cream, and syrup.



1/2 cup unsalted butter

1/2 cup packed light brown sugar

1 teaspoon light corn syrup or honey

3/4 cup almond flour

1/4 teaspoon fine salt

1 teaspoon vanilla extract

1 large egg white


8 ounces dark, milk, or white chocolate chips

1/3 cup heavy cream

1 teaspoon vanilla extract


Here, this cookie base is comprised of butter, light brown sugar, almond flour, and salt. Binding ingredients like corn syrup and an egg white hold everything together, and a heavy splash of vanilla gives it a punch of flavor.



Melt butter in a saucepan set over medium heat. Once melted, whisk in brown sugar and corn syrup.

Bring to a boil and cook for 1 minute.

Transfer the hot butter-sugar mixture to a heat safe bowl and add in almond flour and salt.

Let mixture cool for 5 minutes and then add in vanilla and egg white, whisking to combine.

Let the cookie batter rest for 10 minutes. While the batter is resting, preheat your oven to 350°F and line 2 to 3 large cookie trays with parchment paper, set aside.

Use a teaspoon (not a table or soup spoon) to scoop and portion out the cookies, spacing cookies 3-inches apart (the cookies will spread while baking).

Bake for 7 to 9 minutes until golden around the edges. The butter near the edges and center will be bubbling up as the cookies bake, this is okay!

Allow the cookies to cool for 5 minutes on the cookie tray before transferring to a wire rack to cool completely. The cookies will dry and crispy up as they cool.


Combine chocolate and cream in a heat-safe bowl and microwave in 45-second intervals, stirring between each interval until the chocolate is completely melted. Stir in vanilla. Let the mixture cool for 10 minutes until it is thickened but still spreadable.

Spread the cooled down chocolate mixture onto one cookie and sandwich another cookie on top.

Serve and enjoy. These cookies last for 3 days at room temperature or a week refrigerated in an airtight container.

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