Lace Almond Cookies with Chocolate Sandwiches Recipe
These delicate Lace Cookies are thin, crispy almond cookies sandwiched with rich semi-sweet chocolate. Made with ground almonds, brown sugar, honey, and butter, they offer a perfect balance of nutty sweetness and chocolaty indulgence. Easy to make and elegant to serve, they are sure to impress at any gathering.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 47 minutes
- Yield: 34 cookies (17 sandwich pairs) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Almond Lace Cookies
- 1 ½ cups whole almonds
- ½ cup salted butter
- ¾ cup light brown sugar
- ¼ cup honey
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Chocolate Filling
- 12 oz semi-sweet chocolate
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with Silpat liners or parchment paper to ensure the cookies do not stick and bake evenly.
- Grind Almonds: Place the whole almonds into a food processor and pulse several times until they become the texture of coarse breadcrumbs. Be careful not to over-process them into almond butter.
- Make Batter: In a saucepan, gently heat the butter, light brown sugar, and honey until the mixture is fully melted and combined. Transfer this warm mixture to a mixing bowl. Stir in the all-purpose flour, vanilla extract, and the ground almonds. Let the cookie batter rest for 5 minutes to allow the ingredients to meld.
- Bake: Using a teaspoon, drop rounded mounds of batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow spreading. Bake in the preheated oven for 7-8 minutes or until the lace cookies turn a golden brown. Keep a close eye as these cookies can burn quickly.
- Cool: Once baked, lift the Silpat liner or parchment off the hot baking sheet to cool on the counter to stop further cooking. After they have cooled enough to handle, transfer the cookies to a wire rack to cool completely.
- Assemble: Melt the semi-sweet chocolate either in a microwave in short bursts or over a double boiler until smooth. Let the melted chocolate cool for 15-20 minutes to thicken slightly but remain spreadable. Spoon a thick layer of chocolate onto one cookie and gently sandwich it with another. Allow the chocolate to set before serving.
Notes
- Be careful not to over-process almonds to avoid turning them into almond butter.
- Spacing cookies well is important since they spread during baking.
- Cooling on the Silpat liner off the hot pan prevents overbaking.
- Melting chocolate slowly prevents burning and ensures a smooth texture.
- Cookies can be stored in an airtight container at room temperature for up to one week.
Keywords: Lace Cookies, Almond Cookies, Chocolate Sandwich Cookies, Thin Almond Cookies, Holiday Cookies