Description
Delight in these crisp and delicate Almond Lace Cookies with a rich chocolate filling. Featuring a thin almond-flavored cookie base made with almond flour and honey, each cookie is elegantly sandwiched with melted semi-sweet or milk chocolate for a perfect balance of nutty and sweet flavors. These cookies are ideal for special occasions or an indulgent treat with tea or coffee.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ⅔ cup light brown sugar, packed
- 1 cup fine almond flour
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Filling
- 1 cup semi-sweet or milk chocolate chips
Instructions
- Prepare the dough: In a mixing bowl, cream together the softened unsalted butter and packed light brown sugar until smooth and fluffy. Stir in the honey and vanilla extract to combine well.
- Add dry ingredients: Gently fold in the almond flour, all-purpose flour, and salt until the mixture forms a smooth batter. The dough will be slightly runny yet cohesive, ready to spread into thin cookies.
- Bake the cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop small spoonfuls of the batter onto the sheets, spacing them well apart to allow spreading. With the back of a spoon, spread the batter thinly into lace-like rounds. Bake for 8-10 minutes or until the edges are golden and the cookies are crisp.
- Cool the cookies: Remove the baking sheets from the oven and allow cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely. This ensures maximum crispness.
- Prepare the chocolate filling: While cookies cool, melt the chocolate chips in a heatproof bowl set over simmering water or use a microwave in short bursts, stirring frequently until smooth.
- Assemble the cookies: Once the cookies are cooled, spread a spoonful of the melted chocolate on the flat side of one cookie and sandwich it with another cookie on top. Repeat with all remaining cookies.
- Set the filling: Place the assembled cookies on a tray and refrigerate for about 20 minutes to allow the chocolate filling to firm up before serving.
Notes
- Use fine almond flour to achieve the delicate texture of the lace cookies.
- Be sure to spread the dough thinly for characteristic lacy, crisp edges.
- The cookies bake quickly; watch carefully to avoid burning.
- Substitute dark chocolate chips for a richer flavor variation.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Keywords: Almond Lace Cookies, Chocolate Filled Cookies, Almond Flour Cookies, Crispy Cookies, Tea Cookies