Lace Cookies (Florentines)

Posted on by on June 28th, 2011 | 26 Comments »

You know those cookie assortments from the bakery that someone always seems to bring with them to a holiday dinner or party? I love those. My only problem with them is this; all the really good cookies in the assortment are scarce and if you aren’t the first person at the cookie tray you miss out on all the awesome stuff, such as lace cookies.

Lace cookies (florentines, as most people call them) are amazing. If you never had them you are truly missing out on something fabulous. Lace cookies look so fancy and pretty. They are so delicate and delicious. If you haven’t gathered by now, I really like lace cookies. They rock.

My husband and I are leaving for China on Sunday morning. I probably should be preparing and getting ready for that, after all we are going to be there for 6 weeks. But, preparing for such a long journey and adventure requires cookies, right? Right.

Whenever I cook or bake something new in Be’er Sheva there is always the possibility that there will be something that goes wrong. I am not sure what it is, and I know it’s not me because all my friends have the same problem. The ovens here are just plain weird. A cake that looks so perfect and golden is usually raw on the bottom. Yes, the bottom. Not the middle, the bottom. Cookies that I have made 100 times in the states come out totally different each time I bake them here. You kind of have to learn to adapt and accept defeat.

This was my first time making lace cookies. I waited by the oven as they baked because you never know with these Be’er Sheva ovens how long to leave something in for. Well, they came out perfect. I was ecstatic. I stacked up the perfect, delicate lace cookies and covered them. The next morning I set out to sandwich the cookies together with chocolate. Yum. This is when the Be’er Sheva baking curse hit. My beautiful cookies melted together. What. The….. This would be where I usually trash the problem and move on with my day. Not this time. I made more and each batch went straight in the freezer as to make sure the melting together problem didn’t arise again.

Moral of the story; if you live somewhere hot, put your cookies layered on parchment paper in the fridge or freezer!

Lace cookies are super easy to make, they just take a little time due to all the steps. They are very much worth it. I sandwiched mine together with dark chocolate, white chocolate and mint chocolate. Get creative, go crazy. These make about 50 cookies or so depending on how large you make them. (I pawned a lot of them off on my husbands med school classmates so I didn’t devour every last one)


2/3 cup packed light-brown sugar
1 stick butter
1/2 cup corn syrup
1 cup almonds, finely chopped
2/3 cup flour
16 ounces of your favorite chocolate. (I used 3 different fillings; dark chocolate, white chocolate and mint chocolate)


Heat sugar, butter, corn syrup in a saucepan over medium heat.
Stir until sugar has dissolved.
Remove pan from heat and stir in almonds and flour.
Transfer to a bowl and cover with plastic wrap.
Refrigerate until dough is firm, about 1 1/2 hours.
Preheat oven to 350F.
Line a large baking sheet with parchment.
Roll teaspoons of dough into balls and drop on parchment paper 2 inches apart.
Bake until cookies are golden brown, about 7 to 10 minutes.
Let cookies cool completely.
In a double boiler melt chocolate and remove from heat.
Once cookies have cooled, spread a small amount of melted chocolate on bottom of one cookie and sandwich together with another.


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  1. Imma
    Posted on: 6-28-2011

    Wow! These cookies look so beautiful, they’re melting in my mouth, and I’m nowhere near them. I LOVE lace cookies. They’re my all-time favorites! Enjoy Bejing!

    • BethMichelle
      Posted on: 6-29-2011

      Thanks Imma! They are some of my favorites too!

  2. Posted on: 6-28-2011

    I could not be trusted around a batch of these. So yummy.

    • BethMichelle
      Posted on: 6-29-2011

      Briarrose, I cant be trusted around them either, thats why I had to send them to class with my husband!

  3. Posted on: 6-28-2011

    Beth, I didn’t know this is called lace cookies, but it’s also my favorite too! I love the crunchy sweet texture. It will take extra long time for me to make, but I’ll be the first one to finish these cookies. I like that much! I just enjoy looking at these as they are so dangerous around me. I love every single shot on this post. 6 weeks in China! Enjoy eating and discovering something yummy. I hope you post some pictures on your blog or facebook as I enjoy your documentary! Have a safe trip!

    • BethMichelle
      Posted on: 6-29-2011

      Nami, I think the actual name of the cookie is florentines but in NY we all called them lace cookies because of there delicate lacy appearance! I am so excited for 6 weeks in China! I will be posting about all my yummy finds and markets as much as I can. Unfortunately facebook is blocked in China, but will post lots of photos on there when Im back in August!

  4. Posted on: 6-29-2011

    I can see the crunchy texture in these cookies.. and the diff type of chocolate you chose to add is amazing. I think if given a choice I will eat those non stop 🙂

    • BethMichelle
      Posted on: 6-29-2011

      Thanks Kankana! It is hard not to eat these non stop! Especially the white chocolate ones, they are my favorite!

  5. Posted on: 6-29-2011

    I can vouch for how amazing these cookies were. They were just perfect!

    • BethMichelle
      Posted on: 6-30-2011

      Thanks Katherine, glad you liked them 🙂

  6. Posted on: 6-29-2011

    These are truly addictive and even more so with the addition of the chocolate. Yum!

    • BethMichelle
      Posted on: 6-30-2011

      Tina, I think the chocolate is what makes these cookies for me!

  7. Posted on: 6-29-2011

    I usually think the lace cookies are the only ones that come out really good from the generic bakery package! These look terrific.

    • BethMichelle
      Posted on: 6-30-2011

      Thanks Lauren. Its true lace cookies be them homemade, generic or from the bakery are always just perfect!

  8. Posted on: 6-29-2011

    These look lovely! I’m vegan and I think I will try to make this recipe using vegan butter and see how they turn out. I can’t tell though… I know you say finely chopped almonds but, did you get slivered almonds and chop them so they still have texture in the cookie? Or are you using more of an almond flour? In either case, these look wonderful and I am excited to experiment! Thanks.

    • BethMichelle
      Posted on: 6-30-2011

      Thanks Shelly! I used whole almonds and I chopped them in the food processor. I left some bigger bits to add texture to the cookies! You can totally make them vegan, I am sure they would come out great.

  9. Posted on: 6-29-2011

    Your florentines look great… and all three fillings sound fantastic! I can’t wait to hear about your China trip!

    • BethMichelle
      Posted on: 6-30-2011

      Thanks Tiffany!! I will definitely be blogging as much as possible while I am away and let you know all about the yummy finds in China!

  10. Posted on: 6-29-2011

    Gorgeous..these look so delicious. I love these, someone does always seem to bring them to those holiday parties (to my utmost delight)!

    • BethMichelle
      Posted on: 6-30-2011

      Thanks Rene! Its always great when someone shows up to a party with a cookie assortment!

  11. Posted on: 6-30-2011

    I never made them myself, but love eating it so much!:)) You did outstanding job..I think I could go for yours in a heart beat rather than store bought!!! Great pictures too!!

    • BethMichelle
      Posted on: 6-30-2011

      Thanks Sandra! I have never made them myself before now! Living in Israel I havent seen any lace cookies around and so I just had to make them. They are surprisingly so easy!

  12. Posted on: 7-1-2011

    Your lace cookies are so delicate and I love the fillings. You’re a very patient and persistent baker, kudos to you. Looking forward to hearing about your trip. Safe travels!

    • BethMichelle
      Posted on: 7-1-2011

      Thanks Sandra! Im not always so persisten and patient 🙂

  13. Posted on: 7-3-2011

    Those are so beautiful! I can’t believe I haven’t tried to make my own, I’m been wanting to try them forever! I especially love the chocolate! Beautiful. I need to give these a try and soon 🙂

  14. Stephanie
    Posted on: 8-17-2013

    I just finished baking these today! It was my first time making florentines and I’m thrilled with the results. It’s such a delicate, delicious toffee-like treat…reminds me of those Almond Roca candies!

    I used chopped slivered almonds and sandwiched bittersweet chocolate in between them. And I think I might try reducing the butter next time, as they came out a bit too oily for my liking. I laid them on a paper towel after letting them harden for a few minutes and that took care of the extra grease…do you think reducing the butter would ruin the texture of the cookie? Thanks for the recipe 🙂

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