Make it. Eat it. Love it.
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.