Lace Cookies with Chocolate (Florentine Cookies), are a delightful treat that combines a crispy, caramelized texture with a rich layer of smooth chocolate. Perfect for a special occasion or as a homemade gift, these cookies offer a beautiful contrast between the delicate lace-like structure and the decadent chocolate coating. I love how easy they are to make, and the outcome is always impressive.
Why You’ll Love This Recipe
I absolutely adore how these cookies balance a crispy texture with a hint of sweetness, thanks to the honey and sugar combination. The almonds add a lovely crunch, and the optional candied orange peel brings a burst of citrusy flavor that pairs wonderfully with the chocolate. What makes them even more irresistible is the final layer of dark chocolate, which takes these cookies to another level of indulgence. They’re not just delicious, but their intricate lace pattern makes them look elegant and sophisticated — perfect for gifting or serving at a special gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter
1/2 cup sugar
1 tablespoon honey
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
1/2 cup sliced almonds
1/4 cup candied orange peel, chopped (optional)
4 oz dark chocolate, chopped
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
In a medium saucepan, melt the butter, sugar, and honey over medium heat. Stir constantly until the mixture is smooth and fully combined.
Once the butter mixture is melted, remove it from the heat and stir in the flour, baking powder, and vanilla extract until fully incorporated.
Gently fold in the sliced almonds and candied orange peel (if using) to give the dough texture and flavor.
Drop teaspoon-sized portions of dough onto the prepared baking sheets, spacing them at least 2 inches apart. The dough will spread out quite a bit while baking.
Bake the cookies for 6-8 minutes or until the edges turn golden brown, and the cookies become crispy.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies are cooling, melt the chopped dark chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring in between.
Once the cookies have cooled, dip the bottoms of each cookie into the melted chocolate, letting any excess chocolate drip off before placing them on parchment paper to set.
Allow the chocolate to harden completely before serving or storing.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 8 minutes
Total Time: 25 minutes
Servings: 18-20 cookies
Calories per Serving: 140 kcal
Variations
Nut Options: I like to use sliced almonds, but you could substitute with other nuts like hazelnuts or pistachios for a unique twist.
Fruit Addition: If you’re not a fan of candied orange peel, try substituting it with chopped dried cranberries or even lemon zest for a refreshing citrus touch.
Chocolate Variations: Dark chocolate is my go-to, but you can experiment with milk chocolate or white chocolate for a different flavor profile.
Vegan Version: Substitute the butter with a plant-based butter alternative and use maple syrup in place of honey to make these cookies vegan-friendly.
Storage/Reheating
Once the chocolate has completely set, I store my lace cookies in an airtight container at room temperature. They stay fresh for about a week. If you want to keep them for longer, you can freeze them for up to 2 months. Just make sure to layer the cookies with parchment paper to prevent sticking. To serve, I don’t recommend reheating these cookies, as they’re best enjoyed at room temperature.
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FAQs
How do I prevent the cookies from spreading too much during baking?
To prevent over-spreading, I make sure to space the dough at least 2 inches apart on the baking sheet. The dough will naturally spread, but keeping the spacing adequate ensures they don’t merge into one large cookie.
Can I use another type of flour for these cookies?
All-purpose flour works best in this recipe, but you could try using gluten-free flour if you need a gluten-free option. Just keep in mind that the texture may vary slightly.
Can I make these cookies ahead of time?
Yes, I often prepare these cookies a day or two in advance. The cookies will hold up well for several days at room temperature, especially when stored in an airtight container.
Can I skip the chocolate coating?
I’ve made these cookies without the chocolate coating, and they’re still delicious! The chocolate adds a rich layer, but if you prefer a lighter option, the cookies are perfect without it.
Can I add other flavorings to the dough?
Definitely! If you enjoy different flavors, consider adding a dash of cinnamon, ginger, or even a little almond extract to the dough for extra depth of flavor.
Conclusion
These Lace Cookies with Chocolate, or Florentine Cookies, are a true treat for the senses. The crispy, caramelized texture combined with the rich chocolate coating makes them the perfect indulgence. Whether you’re gifting them or enjoying them with a cup of tea, they are sure to impress. Plus, the variations and storage options make them adaptable for any occasion or dietary need. I hope you enjoy baking (and eating) these as much as I do!
📖 Recipe:
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Lace Cookies with Chocolate (Florentine Cookies)
- Total Time: 25 minutes
- Yield: 18-20 cookies
- Diet: Vegetarian
Description
Lace Cookies, or Florentine Cookies, are a delightful treat that combines a crispy, caramelized texture with a rich layer of smooth chocolate. Perfect for a special occasion or as a homemade gift, these cookies offer a beautiful contrast between the delicate lace-like structure and the decadent chocolate coating.
Ingredients
1/2 cup unsalted butter
1/2 cup sugar
1 tablespoon honey
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
1/2 cup sliced almonds
1/4 cup candied orange peel, chopped (optional)
4 oz dark chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium saucepan, melt the butter, sugar, and honey over medium heat. Stir constantly until the mixture is smooth and fully combined.
- Remove the butter mixture from the heat and stir in the flour, baking powder, and vanilla extract until fully incorporated.
- Fold in the sliced almonds and candied orange peel (if using).
- Drop teaspoon-sized portions of dough onto the prepared baking sheets, spacing them at least 2 inches apart. The dough will spread during baking.
- Bake the cookies for 6-8 minutes or until the edges turn golden brown and the cookies become crispy.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies are cooling, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring in between.
- Once the cookies have cooled, dip the bottoms of each cookie into the melted chocolate, letting any excess drip off before placing them on parchment paper to set.
- Allow the chocolate to harden completely before serving or storing.
Notes
Nut Options: Use sliced almonds or substitute with hazelnuts or pistachios.
Fruit Addition: Try dried cranberries or lemon zest instead of candied orange peel.
Chocolate Variations: Experiment with milk or white chocolate for a different flavor.
Vegan Version: Use plant-based butter and maple syrup to make these cookies vegan-friendly.
Storage: Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
Reheating: Best enjoyed at room temperature; do not recommend reheating.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
