Just imagine delicate, lacy cookies with a hint of orange zest and toasted almonds—the perfect holiday treat! Florentine lace cookies are elegant yet surprisingly simple to make, adding a touch of sophistication to your festive spread. Whether you’re a baking novice or a seasoned pro, these 19 recipes will inspire your next batch. Let’s dive in and find your new favorite!
Classic Florentine Lace Cookies with Almonds
These delicate, crisp Florentine lace cookies showcase buttery caramel notes and toasted almonds in an elegant, paper-thin confection. They’re surprisingly simple to make, requiring just a handful of pantry staples and a watchful eye during baking. Perfect for holiday gifting or an afternoon tea spread, they offer a sophisticated crunch with minimal fuss.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 8 minutes per batch
Ingredients
– ½ cup unsalted butter, clarified
– ¾ cup granulated sugar
– 2 tbsp heavy cream
– 1 tbsp light corn syrup
– 1 cup sliced almonds, lightly toasted
– 2 tbsp all-purpose flour, sifted
– ½ tsp pure vanilla extract
– ¼ tsp fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
2. In a medium saucepan, combine the clarified butter, granulated sugar, heavy cream, and light corn syrup over medium heat.
3. Stir constantly with a heatproof spatula until the mixture reaches a full boil and the sugar completely dissolves, about 3–4 minutes.
4. Remove the saucepan from the heat and immediately stir in the lightly toasted sliced almonds, sifted all-purpose flour, pure vanilla extract, and fine sea salt until fully incorporated. Tip: Work quickly here to prevent the mixture from setting.
5. Drop rounded teaspoonfuls of the batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading.
6. Bake one sheet at a time in the preheated oven for 6–8 minutes, or until the cookies are golden brown and lacy with bubbling edges. Tip: Rotate the sheet halfway through baking for even browning.
7. Remove the baking sheet from the oven and let the cookies cool on the sheet for exactly 2 minutes to firm up slightly.
8. While still warm, carefully transfer each cookie to a wire rack using a thin offset spatula to cool completely and crisp up. Tip: If the cookies harden on the sheet, return them to the warm oven for 30 seconds to soften.
9. Repeat the process with the remaining batter, ensuring the baking sheets are cool between batches.
Perfectly crisp and translucent, these cookies offer a satisfying snap with rich, buttery caramel flavor. Their delicate, lacy appearance makes them an elegant addition to dessert platters, or try sandwiching them with dark chocolate ganache for an indulgent twist. Store in an airtight container at room temperature to maintain their signature crunch.
Chocolate-Dipped Florentine Lace Cookies
Crisp, elegant, and deceptively simple, these delicate cookies feature buttery lace edges and rich chocolate accents. They’re perfect for holiday gifting or an impressive afternoon treat. Follow these precise steps for professional results every time.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, clarified
– 1 ½ cups granulated sugar
– ¼ cup heavy cream
– 2 cups old-fashioned rolled oats
– ½ cup all-purpose flour, sifted
– ½ cup sliced almonds, finely chopped
– 1 teaspoon pure vanilla extract
– 8 ounces semisweet chocolate, finely chopped
– 1 tablespoon coconut oil
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Combine clarified butter, granulated sugar, and heavy cream in a medium saucepan over medium heat.
3. Stir constantly with a heatproof spatula until sugar dissolves completely, about 3-4 minutes.
4. Remove from heat and immediately stir in old-fashioned rolled oats, sifted all-purpose flour, and finely chopped sliced almonds.
5. Mix in pure vanilla extract until fully incorporated.
6. Drop heaping teaspoonfuls of batter onto prepared baking sheets, spacing them 3 inches apart to allow for spreading.
7. Bake for 8-10 minutes until edges are golden brown and centers are bubbly. Tip: Rotate pans halfway through baking for even browning.
8. Cool cookies on baking sheets for 5 minutes until firm enough to transfer.
9. Use a thin spatula to transfer cookies to a wire rack to cool completely, about 20 minutes.
10. Combine finely chopped semisweet chocolate and coconut oil in a heatproof bowl set over a saucepan of simmering water.
11. Stir gently until chocolate melts completely and mixture is smooth, about 4-5 minutes. Tip: Avoid overheating to prevent chocolate from seizing.
12. Dip half of each cooled cookie into melted chocolate, letting excess drip back into bowl.
13. Place cookies on parchment-lined tray and refrigerate for 15 minutes until chocolate sets. Tip: For clean lines, wipe spatula between dips.
Glossy chocolate contrasts beautifully with the crisp, caramelized oat texture. The almonds add subtle crunch while vanilla enhances the buttery notes. Serve stacked on a vintage plate or package in clear cellophane for edible gifts.
Orange Zest Florentine Lace Cookies
Holiday baking gets a sophisticated upgrade with these delicate, citrus-infused cookies. Their lacy appearance and crisp texture make them an elegant addition to any dessert spread, while the bright orange zest cuts through the sweetness perfectly.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1/2 cup unsalted butter, clarified
– 2/3 cup granulated sugar
– 2 tbsp heavy cream
– 2/3 cup sliced almonds, finely chopped
– 1/4 cup all-purpose flour, sifted
– 1 tbsp fresh orange zest, finely grated
– 1/4 tsp pure vanilla extract
– 1/8 tsp fine sea salt
Instructions
1. Preheat your oven to 350°F (177°C) and line two baking sheets with silicone mats or parchment paper.
2. Combine the clarified butter, granulated sugar, and heavy cream in a medium saucepan over medium heat.
3. Bring the mixture to a boil, stirring constantly with a heatproof spatula until the sugar fully dissolves, about 2 minutes.
4. Remove the saucepan from the heat and immediately stir in the finely chopped sliced almonds, sifted all-purpose flour, finely grated fresh orange zest, pure vanilla extract, and fine sea salt until a cohesive batter forms. Tip: Work quickly to prevent the batter from setting in the pan.
5. Drop level teaspoonfuls of the batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow for significant spreading.
6. Bake one sheet at a time in the preheated oven for 6 to 8 minutes, or until the edges are a deep golden brown and the centers are bubbly and lacy. Tip: Rotate the baking sheet halfway through baking for even browning.
7. Remove the baking sheet from the oven and let the cookies cool on the sheet for exactly 5 minutes to firm up slightly.
8. Carefully transfer the cookies to a wire rack using a thin, offset spatula to cool completely and crisp up. Tip: If cookies harden on the sheet, return them to the warm oven for 30 seconds to soften for easy removal.
Meticulously crafted, these cookies achieve a signature brittle, glass-like texture that shatters delicately with each bite. The toasted almonds provide a nutty depth that balances the vibrant citrus notes, making them an ideal pairing for a scoop of vanilla bean ice cream or a dark chocolate drizzle for a more decadent presentation.
Honey and Nut Florentine Lace Cookies
Crisp, delicate, and elegantly sweet, these Florentine lace cookies are a sophisticated treat. They combine honey’s floral notes with toasted nuts for a refined texture. Perfect for holiday gifting or an afternoon indulgence.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup blanched almonds, finely chopped
– ½ cup unsalted butter, clarified
– ⅓ cup pure honey
– ¼ cup granulated sugar
– 2 tbsp all-purpose flour
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
– ½ cup high-quality dark chocolate, finely chopped
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium saucepan, combine the clarified butter, honey, and granulated sugar over medium heat.
3. Stir constantly until the mixture reaches a gentle boil and the sugar fully dissolves, about 3 minutes.
4. Remove from heat and immediately stir in the finely chopped almonds, all-purpose flour, pure vanilla extract, and fine sea salt until fully incorporated.
5. Drop teaspoon-sized portions of the batter onto the prepared baking sheets, spacing them 3 inches apart to allow for spreading.
6. Bake for 8–10 minutes, or until the edges are golden brown and the centers bubble slightly.
7. Cool the cookies on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.
8. Melt the finely chopped dark chocolate in a double boiler over simmering water, stirring until smooth.
9. Dip half of each cooled cookie into the melted chocolate, then place on parchment paper to set.
Effortlessly elegant, these cookies offer a crisp, lacy texture with rich nuttiness. The dark chocolate adds a bittersweet contrast that balances the honey’s sweetness. Serve them alongside espresso or crumbled over vanilla bean ice cream for a decadent twist.
Lemon Glazed Florentine Lace Cookies
Crisp, delicate, and elegantly sweet, these lemon-glazed Florentine lace cookies are a sophisticated treat. They require precision but reward with a stunning presentation. Perfect for holiday gifting or an afternoon tea spread.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, clarified
– 1 1/2 cups granulated sugar
– 1/4 cup heavy cream
– 1/4 cup light corn syrup
– 1 1/2 cups sliced almonds, toasted
– 1/2 cup all-purpose flour, sifted
– 1 teaspoon pure vanilla extract
– 1 cup confectioners’ sugar, sifted
– 2 tablespoons fresh lemon juice, strained
– 1 teaspoon finely grated lemon zest
Instructions
1. Preheat oven to 375°F and line baking sheets with silicone mats or parchment paper.
2. Combine clarified butter, granulated sugar, heavy cream, and corn syrup in a heavy-bottomed saucepan over medium heat.
3. Stir constantly with a heatproof spatula until mixture reaches 240°F on a candy thermometer, about 5 minutes.
4. Remove from heat and immediately fold in toasted sliced almonds, sifted flour, and vanilla extract until fully incorporated.
5. Drop teaspoonfuls of batter onto prepared sheets, spacing them 3 inches apart to allow for spreading.
6. Bake for 6-8 minutes, rotating sheets halfway through, until cookies are golden brown with lacy edges.
7. Cool cookies completely on sheets for 10 minutes before transferring to a wire rack.
8. Whisk sifted confectioners’ sugar with strained lemon juice and grated zest until smooth and glossy.
9. Drizzle glaze over cooled cookies using a piping bag or spoon, allowing excess to drip off.
10. Let glaze set completely at room temperature for 30 minutes before serving or storing.
Notably thin and crisp, these cookies offer a delightful crunch with buttery almond notes. The bright lemon glaze provides a tangy contrast that cuts through the richness. For an elegant presentation, stack them in a glass jar with parchment layers or serve alongside espresso for a refined finish.
Pistachio and Cranberry Florentine Lace Cookies
Savor these delicate, crisp cookies that balance buttery richness with tart cranberries and earthy pistachios. They’re surprisingly simple to make despite their elegant appearance. Perfect for holiday gifting or afternoon tea.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 cup granulated sugar
– ½ cup unsalted butter, clarified
– ¼ cup heavy cream
– 1 cup raw pistachios, finely chopped
– ½ cup dried cranberries, finely chopped
– ¼ cup all-purpose flour
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine the granulated sugar, clarified butter, and heavy cream in a medium saucepan over medium heat.
3. Stir constantly with a heatproof spatula until the mixture reaches a rolling boil, about 3-4 minutes.
4. Immediately remove the saucepan from the heat to prevent scorching.
5. Stir in the finely chopped raw pistachios and dried cranberries until fully coated.
6. Add the all-purpose flour, pure vanilla extract, and fine sea salt, mixing until just combined.
7. Drop rounded teaspoonfuls of the batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading.
8. Bake for 6-8 minutes, or until the edges are golden brown and the centers are bubbly.
9. Let the cookies cool on the baking sheets for 5 minutes to firm up slightly.
10. Transfer the cookies to a wire rack using a thin spatula to cool completely, about 15 minutes.
11. Store the cooled cookies in an airtight container at room temperature for up to one week.
You’ll notice these cookies develop a beautiful, translucent lace pattern as they bake. Their texture is delightfully crisp with a subtle chew from the cranberries, while the pistachios add a satisfying crunch. Try sandwiching them with a thin layer of dark chocolate ganache for an elegant dessert presentation.
Espresso-Infused Florentine Lace Cookies
Perfect for holiday gifting or a sophisticated afternoon treat, these espresso-infused Florentine lace cookies deliver a crisp texture and deep coffee flavor. They’re surprisingly simple to make, requiring just a handful of ingredients and a watchful eye during baking.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
- 1/2 cup unsalted butter, clarified
- 3/4 cup granulated sugar
- 2 tbsp heavy cream
- 2 tbsp light corn syrup
- 1 cup sliced almonds, finely chopped
- 3 tbsp all-purpose flour
- 1 1/2 tsp finely ground espresso beans
- 1/4 tsp fine sea salt
- 4 oz high-quality dark chocolate (70% cacao), finely chopped
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
- Combine the clarified butter, granulated sugar, heavy cream, and light corn syrup in a medium saucepan over medium heat.
- Stir the mixture constantly with a heatproof spatula until the sugar fully dissolves and the mixture just begins to simmer, about 3-4 minutes.
- Immediately remove the saucepan from the heat to prevent the sugar from caramelizing further.
- Tip: Working quickly off the heat prevents the sugar from burning and ensures a consistent, light caramel base.
- Add the finely chopped sliced almonds, all-purpose flour, finely ground espresso beans, and fine sea salt to the saucepan.
- Stir vigorously with the spatula until all ingredients are fully incorporated into a thick, cohesive paste.
- Drop level teaspoonfuls of the batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow for significant spreading.
- Tip: Use a small cookie scoop for uniform sizing, which promotes even baking and consistent lace patterns.
- Bake one sheet at a time in the preheated oven for 6 to 8 minutes, until the cookies are golden brown and the edges are deeply lacy.
- Remove the baking sheet from the oven and let the cookies cool completely on the sheet for 10 minutes; they will firm up as they cool.
- Tip: Letting cookies cool fully on the sheet is crucial, as they are too fragile to move while warm and will crisp perfectly in place.
- While the cookies cool, melt the finely chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth.
- Dip the bottom of each cooled cookie into the melted chocolate, then place them chocolate-side up on a wire rack to set completely, about 30 minutes.
Once set, the cookies offer a delightful contrast: shatteringly crisp lace with a rich, bittersweet chocolate base. Their intense espresso flavor pairs beautifully with a glass of cold milk or a shot of amaretto. For a festive presentation, stack them in a clear jar tied with a ribbon.
Maple Syrup Florentine Lace Cookies
Oozing with caramelized maple sweetness and boasting an elegant, delicate crunch, these Maple Syrup Florentine Lace Cookies are a sophisticated twist on a classic. They require minimal ingredients but deliver maximum flavor and a stunning, translucent appearance. Perfect for holiday gifting or an elegant afternoon treat.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup pure maple syrup
– ¾ cup granulated sugar
– ½ cup unsalted butter, clarified
– ¼ cup heavy cream
– 1 cup almond flour, finely sifted
– ½ teaspoon fine sea salt
– ½ cup sliced almonds
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
2. Combine 1 cup pure maple syrup, ¾ cup granulated sugar, ½ cup clarified unsalted butter, and ¼ cup heavy cream in a heavy-bottomed saucepan.
3. Place the saucepan over medium heat and stir constantly with a heat-resistant spatula until the sugar dissolves completely, about 3-4 minutes.
4. Bring the mixture to a rolling boil and cook without stirring for exactly 1 minute to achieve the proper caramelization stage.
5. Immediately remove the saucepan from the heat and quickly stir in 1 cup finely sifted almond flour and ½ teaspoon fine sea salt until fully incorporated.
6. Fold in ½ cup sliced almonds until evenly distributed throughout the batter.
7. Working quickly while the batter is warm, drop rounded teaspoonfuls onto the prepared baking sheets, spacing them at least 3 inches apart to allow for significant spreading.
8. Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the cookies are uniformly golden brown and the edges appear lacy and set.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up slightly.
10. Carefully transfer the cookies to a wire rack using a thin offset spatula to cool completely, about 20 minutes, where they will crisp into their signature lace texture.
Yield a batch of cookies with a complex, buttery flavor deepened by the maple, offering a delightful contrast between crisp edges and a slightly chewy center. Their elegant, glass-like appearance makes them ideal for stacking with dark chocolate ganache or serving alongside a glass of dessert wine.
Coconut and Chocolate Florentine Lace Cookies
Kick off your holiday baking with these elegant yet approachable cookies that combine tropical coconut with rich chocolate. They’re surprisingly simple to make, requiring just a handful of pantry staples for a sophisticated result. Their delicate, lacy appearance makes them perfect for gifting or as a stunning dessert plate addition.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup granulated sugar
– ½ cup unsalted butter, clarified
– ¼ cup heavy cream
– 1 cup old-fashioned rolled oats
– ½ cup sweetened shredded coconut
– ¼ cup all-purpose flour
– ½ teaspoon fine sea salt
– 4 ounces semisweet chocolate, finely chopped
– 1 teaspoon coconut oil
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine 1 cup granulated sugar, ½ cup clarified butter, and ¼ cup heavy cream in a medium saucepan over medium heat.
3. Stir constantly with a heat-resistant spatula until the mixture reaches a full boil and the sugar is completely dissolved, about 3-4 minutes.
4. Remove the saucepan from the heat and immediately stir in 1 cup old-fashioned rolled oats, ½ cup sweetened shredded coconut, ¼ cup all-purpose flour, and ½ teaspoon fine sea salt until fully incorporated. Tip: Work quickly here to prevent the mixture from setting.
5. Drop rounded teaspoonfuls of the batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow for significant spreading.
6. Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the edges are deeply golden brown and the centers are bubbly. Tip: Rotate the sheet halfway through baking for even color.
7. Remove the baking sheet from the oven and let the cookies cool completely on the sheet for 15-20 minutes; they will crisp as they cool. Tip: Do not attempt to move them while warm, as they are extremely fragile.
8. While the cookies cool, create a chocolate coating by melting 4 ounces of finely chopped semisweet chocolate with 1 teaspoon of coconut oil in a double boiler over simmering water, stirring until smooth.
9. Once the cookies are completely cool and crisp, dip the bottom of each cookie into the melted chocolate, allowing any excess to drip off.
10. Place the cookies chocolate-side up on a wire rack set over parchment paper and let the chocolate set completely, about 1 hour.
Finished cookies offer a delightful contrast between the crisp, buttery lace and the smooth, rich chocolate shell. For a creative presentation, sandwich two cookies together with a dollop of whipped cream or serve alongside a scoop of vanilla bean ice cream. Their complex texture and balanced sweetness make them a standout treat.
Spiced Florentine Lace Cookies with Cinnamon
Baking these delicate cookies transforms simple ingredients into elegant, crisp treats perfect for holiday gatherings. Their intricate lace pattern and warm spice blend make them a standout addition to any dessert table. Follow these precise steps for consistently perfect results.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– ½ cup unsalted butter, clarified
– ¾ cup granulated sugar
– ¼ cup light corn syrup
– 1 cup all-purpose flour, sifted
– 1 tsp ground cinnamon
– ¼ tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
Instructions
1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. Combine clarified butter, granulated sugar, and light corn syrup in a saucepan over medium heat.
3. Stir constantly until sugar dissolves completely and mixture reaches 240°F on a candy thermometer.
4. Remove from heat and immediately whisk in sifted all-purpose flour, ground cinnamon, and fine sea salt until smooth.
5. Tip: Work quickly to prevent the mixture from cooling and seizing.
6. Gradually incorporate lightly beaten pasture-raised eggs, whisking vigorously to avoid curdling.
7. Stir in pure vanilla extract until fully blended.
8. Drop teaspoon-sized portions of batter onto prepared baking sheets, spacing them 3 inches apart.
9. Tip: Use a small cookie scoop for uniform size and even baking.
10. Bake for 6–8 minutes until edges are golden brown and centers bubble with a lace-like pattern.
11. Tip: Rotate baking sheets halfway through for even browning.
12. Cool cookies on sheets for 2 minutes before transferring to a wire rack to crisp completely.
13. Store in an airtight container with parchment between layers to maintain texture.
Delicate and crisp, these cookies offer a satisfying snap with each bite, revealing layers of warm cinnamon and buttery sweetness. Their lacy appearance makes them ideal for stacking with whipped cream or drizzling with dark chocolate for an elegant presentation. Serve alongside coffee or as a garnish for ice cream to highlight their intricate texture.
White Chocolate Drizzled Florentine Lace Cookies
Savor the delicate crunch and buttery sweetness of these elegant cookies. Thin, crisp Florentine lace wafers get a luxurious drizzle of white chocolate for a festive finish. They’re surprisingly simple to make but look impressively professional.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1/2 cup unsalted butter, clarified
– 3/4 cup granulated sugar
– 2 tbsp heavy cream
– 1 tbsp light corn syrup
– 1 cup sliced almonds, finely chopped
– 2 tbsp all-purpose flour
– 1 tsp pure vanilla extract
– 4 oz high-quality white chocolate couverture, finely chopped
– 1 tsp refined coconut oil
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with silicone mats or parchment paper.
2. Combine the clarified butter, granulated sugar, heavy cream, and light corn syrup in a medium saucepan.
3. Cook the mixture over medium heat, stirring constantly with a heatproof spatula, until it reaches a full boil and the sugar dissolves completely, about 3 minutes.
4. Immediately remove the saucepan from the heat and stir in the finely chopped sliced almonds, all-purpose flour, and pure vanilla extract until a cohesive, sticky batter forms. Tip: Work quickly here as the batter will begin to set.
5. Drop level teaspoonfuls of the batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow for significant spreading.
6. Bake one sheet at a time in the preheated oven for 6 to 8 minutes, or until the cookies are uniformly golden brown and the edges appear lacy. Tip: Rotate the baking sheet halfway through baking for even color.
7. Remove the baking sheet from the oven and let the cookies cool completely on the sheet for 10 minutes; they will crisp as they cool. Use a thin offset spatula to transfer them to a wire rack.
8. Melt the finely chopped white chocolate couverture and refined coconut oil together in a heatproof bowl set over a pan of barely simmering water, stirring until completely smooth.
9. Transfer the melted chocolate to a piping bag fitted with a small round tip or a plastic bag with a corner snipped off.
10. Drizzle the white chocolate in fine lines over the completely cooled cookies. Tip: Let the chocolate drizzle set at cool room temperature for 30 minutes for a clean finish.
Crunchy and wafer-thin, these cookies offer a perfect textural contrast between the nutty lace and the creamy white chocolate. Their elegant appearance makes them ideal for holiday gift boxes or as a sophisticated accompaniment to afternoon tea or dessert wine.
Caramelized Florentine Lace Cookies
Honeyed, crisp, and impossibly thin, these cookies are a study in caramelized sugar and toasted nuts. They require precision but reward you with elegant, lacy shards perfect for holiday gifting. Handle them quickly while warm for shaping.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1/2 cup unsalted butter, clarified
– 3/4 cup granulated sugar
– 1/4 cup light corn syrup
– 1/3 cup all-purpose flour, sifted
– 1 cup sliced almonds, finely chopped
– 2 tbsp heavy cream
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with silicone mats or parchment paper.
2. Combine the clarified butter, granulated sugar, and light corn syrup in a medium saucepan over medium heat.
3. Stir constantly with a heatproof spatula until the mixture reaches a full, rolling boil and the sugar is completely dissolved, about 3-4 minutes.
4. Remove the saucepan from the heat immediately.
5. Vigorously whisk in the sifted all-purpose flour until no dry streaks remain.
6. Fold in the finely chopped sliced almonds until evenly coated.
7. Stir in the heavy cream, pure vanilla extract, and fine sea salt until the batter is glossy and homogenous.
8. Working quickly, drop level teaspoonfuls of batter onto the prepared sheets, spacing them at least 3 inches apart to allow for significant spreading.
9. Bake one sheet at a time in the center of the oven for 6-8 minutes, or until the entire cookie is a deep, golden amber and the bubbling has nearly stopped.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for exactly 60 seconds to firm slightly.
11. Using a thin, offset spatula, immediately transfer each cookie to a wire rack to cool completely and crisp up. If they harden on the sheet, return to the warm oven for 30 seconds to soften.
12. Store in an airtight container with parchment between layers.
Meticulously baked, these cookies solidify into fragile, translucent sheets with a deep butterscotch flavor. Their delicate, glass-like texture shatters pleasingly with each bite. For a stunning presentation, drape the warm cookies over a rolling pin to create curved tuiles or sandwich them with dark chocolate ganache.
Gluten-Free Florentine Lace Cookies
Holiday baking just got more inclusive with these delicate, gluten-free Florentine lace cookies. They’re surprisingly simple to make yet look impressively professional. The lacy texture and buttery flavor make them perfect for festive gatherings.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 cup blanched almond flour
– ¾ cup granulated cane sugar
– ½ cup unsalted clarified butter
– ¼ cup heavy cream
– 2 tbsp light corn syrup
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
– ⅓ cup sliced raw almonds
– 4 oz dark chocolate couverture, finely chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
2. In a medium saucepan, combine the granulated cane sugar, unsalted clarified butter, heavy cream, and light corn syrup over medium heat.
3. Stir the mixture constantly with a heatproof spatula until the sugar fully dissolves and it reaches a gentle simmer, about 3–4 minutes.
4. Remove the saucepan from the heat and immediately stir in the pure vanilla extract and fine sea salt until fully incorporated.
5. Tip: Work quickly here to prevent the mixture from cooling and hardening prematurely.
6. Add the blanched almond flour and sliced raw almonds to the saucepan, folding them in until a cohesive, slightly sticky dough forms.
7. Using a small cookie scoop or teaspoon, portion the dough into 24 rounded balls, placing them at least 3 inches apart on the prepared baking sheets.
8. Tip: Space them generously as the cookies will spread significantly during baking.
9. Bake one sheet at a time in the preheated oven for 6–8 minutes, or until the edges are golden brown and the centers are bubbly and lacy.
10. Remove the baking sheet from the oven and let the cookies cool completely on the sheet for 15–20 minutes to firm up.
11. While the cookies cool, temper the dark chocolate couverture using a double boiler until it reaches 88–90°F and is fully melted and glossy.
12. Tip: Properly tempered chocolate will set with a crisp snap and shiny finish.
13. Once the cookies are completely cool, dip half of each cookie into the tempered chocolate or drizzle it over the top with a fork.
14. Place the cookies on a wire rack set over parchment paper and allow the chocolate to set fully at room temperature, about 30 minutes.
Glistening with a thin layer of chocolate, these cookies offer a crisp, lacy texture that shatters delicately with each bite. Their buttery, caramelized flavor pairs beautifully with a cup of espresso or as an elegant garnish for ice cream. For a festive twist, sandwich two cookies together with a layer of orange-infused dark chocolate ganache.
Vanilla Bean Florentine Lace Cookies
Zesty yet delicate, these Vanilla Bean Florentine Lace Cookies offer a sophisticated crunch with aromatic warmth. Their paper-thin, caramelized structure shatters beautifully, revealing flecks of vanilla bean seeds. Perfect for holiday gifting or an elegant afternoon treat.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– ½ cup unsalted butter, clarified
– ¾ cup granulated sugar
– ¼ cup light corn syrup
– 1 cup almond flour, finely sifted
– 2 tbsp all-purpose flour
– 2 tbsp heavy cream
– 1 whole vanilla bean, seeds scraped
– ¼ tsp fine sea salt
Instructions
1. Preheat oven to 375°F and line two baking sheets with silicone mats or parchment paper.
2. Combine clarified butter, granulated sugar, and light corn syrup in a medium saucepan over medium heat.
3. Stir constantly with a heatproof spatula until mixture reaches 240°F on a candy thermometer, about 3-4 minutes.
4. Remove saucepan from heat and immediately whisk in almond flour, all-purpose flour, heavy cream, scraped vanilla bean seeds, and fine sea salt until fully incorporated and glossy.
5. Drop teaspoon-sized portions of batter onto prepared sheets, spacing them 3 inches apart to allow for spreading.
6. Bake one sheet at a time for 6-8 minutes, rotating halfway through, until cookies are uniformly golden brown with lacy edges.
7. Cool cookies completely on sheets for 10 minutes before transferring to a wire rack with a thin spatula.
8. Store in an airtight container with parchment layers between cookies to prevent sticking.
Exquisitely crisp and fragrant, these cookies feature a buttery caramel flavor enhanced by vanilla bean’s floral notes. Their delicate, lace-like texture pairs wonderfully with espresso or as a garnish for vanilla bean ice cream. For a festive twist, drizzle with tempered dark chocolate after cooling.
Raspberry Jam-Filled Florentine Lace Cookies
Glistening with caramelized edges and delicate lace patterns, these Florentine cookies sandwich a vibrant raspberry jam filling. Their crisp texture and buttery flavor make them an elegant yet approachable holiday treat. Prepare them with precision for professional results.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– ½ cup unsalted butter, clarified
– ¾ cup granulated sugar
– 2 tbsp heavy cream
– 2 tbsp light corn syrup
– 1 cup almond flour, finely sifted
– 2 tbsp all-purpose flour
– ½ tsp pure vanilla extract
– ¼ tsp fine sea salt
– ½ cup seedless raspberry jam
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Combine clarified butter, granulated sugar, heavy cream, and light corn syrup in a medium saucepan over medium heat.
3. Stir constantly with a silicone spatula until mixture reaches 240°F on a candy thermometer, about 4-5 minutes.
4. Remove from heat and immediately whisk in sifted almond flour, all-purpose flour, pure vanilla extract, and fine sea salt until fully incorporated.
5. Drop teaspoon-sized portions of batter onto prepared sheets, spacing them 3 inches apart to allow for spreading.
6. Bake for 8-10 minutes until cookies are golden brown with lacy edges and centers bubble slightly.
7. Cool cookies on sheets for 2 minutes until firm enough to handle but still pliable.
8. Transfer cookies to a wire rack to cool completely, about 15 minutes.
9. Spread 1 teaspoon seedless raspberry jam onto the flat side of half the cooled cookies.
10. Top each with another cookie, flat sides together, pressing gently to sandwich.
Fragile yet sturdy, these cookies offer a satisfying crunch that yields to the tart raspberry filling. Their translucent appearance makes them perfect for gifting in clear cellophane bags or serving alongside espresso after a festive meal.
Toasted Hazelnut Florentine Lace Cookies
These delicate, lacy cookies feature toasted hazelnuts and caramelized sugar for a sophisticated holiday treat. They’re surprisingly simple to make but deliver impressive flavor and texture. Just be ready to work quickly once the sugar mixture is hot.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup granulated sugar
– ½ cup unsalted butter
– ⅓ cup heavy cream
– 1 cup all-purpose flour
– 1 ½ cups hazelnuts, toasted and finely chopped
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine the granulated sugar, unsalted butter, and heavy cream in a medium saucepan over medium heat.
3. Stir constantly with a heatproof spatula until the butter melts and the mixture comes to a full boil, about 4–5 minutes.
4. Immediately remove the saucepan from the heat and stir in the all-purpose flour until just incorporated. Tip: Work quickly here to prevent the flour from clumping as the mixture cools.
5. Fold in the toasted and finely chopped hazelnuts, pure vanilla extract, and fine sea salt until evenly distributed.
6. Drop rounded teaspoonfuls of the batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading.
7. Bake for 8–10 minutes, or until the edges are deeply golden brown and the centers are bubbly. Tip: Rotate the baking sheets halfway through baking for even browning.
8. Let the cookies cool on the baking sheets for 5 minutes to set slightly before transferring them to a wire rack to cool completely. Tip: If the cookies harden on the sheet, return them to the warm oven for 30 seconds to soften for easy removal.
Out of the oven, these cookies are crisp and lacy with a rich, nutty flavor from the toasted hazelnuts. Their caramelized sugar base gives them a beautiful glass-like appearance and a satisfying snap. For a festive twist, sandwich two cookies together with a layer of dark chocolate ganache or serve them alongside a scoop of vanilla bean ice cream.
Peanut Butter and Chocolate Florentine Lace Cookies
Baking these delicate cookies transforms simple ingredients into elegant, lace-like treats perfect for holiday gifting. Their crisp texture and rich peanut butter-chocolate combination make them irresistible. Follow these precise steps for professional results.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– ½ cup unsalted butter, clarified
– ¾ cup granulated sugar
– ¼ cup light corn syrup
– 1 cup old-fashioned rolled oats
– ¼ cup all-purpose flour
– 1 teaspoon pure vanilla extract
– ½ cup creamy natural peanut butter
– 1 cup semisweet chocolate callets
– 1 tablespoon refined coconut oil
Instructions
1. Preheat oven to 375°F and line two baking sheets with silicone mats.
2. Combine clarified butter, granulated sugar, and light corn syrup in a medium saucepan over medium heat.
3. Stir constantly with a heat-resistant spatula until mixture reaches 240°F on a candy thermometer, about 3 minutes.
4. Remove from heat and immediately fold in old-fashioned rolled oats and all-purpose flour until fully incorporated.
5. Mix in pure vanilla extract and creamy natural peanut butter until the batter is homogeneous and glossy.
6. Drop 1-teaspoon portions of batter onto prepared sheets, spacing them 3 inches apart to allow for spreading.
7. Bake one sheet at a time for 6–8 minutes until cookies are golden brown with a lacy appearance and edges are crisp.
8. Cool cookies completely on sheets for 10 minutes before transferring to a wire rack.
9. Melt semisweet chocolate callets with refined coconut oil in a double boiler over simmering water, stirring until smooth.
10. Dip half of each cooled cookie into the tempered chocolate and place on parchment paper to set at room temperature for 30 minutes.
A delicate crunch gives way to creamy peanut butter notes, balanced by the bittersweet chocolate coating. For a festive presentation, stack cookies in glass jars layered with wax paper or arrange on a platter with fresh berries. Their intricate appearance belies the straightforward technique, making them an impressive yet accessible addition to any dessert spread.
Cardamom-Scented Florentine Lace Cookies
Zesty yet delicate, these Florentine lace cookies balance warm cardamom with buttery crispness. They’re deceptively simple to make but deliver impressive results. Perfect for holiday gifting or elegant dessert plating.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– ½ cup unsalted butter, clarified
– ¾ cup granulated sugar
– 2 tbsp heavy cream
– 1 tbsp light corn syrup
– ¾ cup sliced almonds, finely chopped
– 2 tbsp all-purpose flour
– 1 tsp ground cardamom, freshly toasted and ground
– ¼ tsp fine sea salt
Instructions
1. Preheat oven to 375°F and line two baking sheets with silicone mats or parchment paper.
2. Combine clarified butter, granulated sugar, heavy cream, and light corn syrup in a medium saucepan.
3. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it reaches 240°F on a candy thermometer.
4. Immediately remove from heat and stir in finely chopped sliced almonds, all-purpose flour, freshly ground cardamom, and fine sea salt until fully incorporated.
5. Drop teaspoon-sized portions of batter onto prepared sheets, spacing them 3 inches apart to allow for spreading.
6. Bake one sheet at a time for 6–8 minutes, rotating halfway through, until cookies are golden brown with lacy edges.
7. Cool cookies completely on sheets for 10 minutes before transferring to a wire rack with a thin offset spatula.
8. Store in an airtight container with parchment between layers for up to one week.
Just baked, these cookies offer a crisp, glass-like texture that shatters delicately. The cardamom’s floral warmth lingers alongside buttery toasted almonds. For a festive twist, sandwich two cookies with dark chocolate ganache or serve alongside poached pears.
Dark Chocolate and Sea Salt Florentine Lace Cookies
Kicking off holiday baking with a sophisticated twist, these Dark Chocolate and Sea Salt Florentine Lace Cookies deliver an elegant crunch. Their delicate, lacy texture and rich flavor profile make them a standout treat. Perfect for gifting or as a refined dessert centerpiece.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup granulated sugar
– ½ cup unsalted butter, clarified
– ¼ cup heavy cream
– 1 cup sliced almonds, finely chopped
– 2 tbsp all-purpose flour
– ½ tsp pure vanilla extract
– 4 oz high-quality dark chocolate (70% cacao), finely chopped
– ½ tsp flaky sea salt (such as Maldon)
Instructions
1. Preheat the oven to 375°F and line two baking sheets with silicone mats or parchment paper.
2. In a medium saucepan over medium heat, combine the granulated sugar, clarified butter, and heavy cream, stirring constantly until the sugar dissolves completely, about 3-4 minutes.
3. Remove the saucepan from the heat and immediately stir in the finely chopped sliced almonds, all-purpose flour, and pure vanilla extract until a cohesive mixture forms.
4. Drop teaspoon-sized portions of the mixture onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading.
5. Bake in the preheated oven for 8-10 minutes, or until the edges turn golden brown and the centers bubble, rotating the sheets halfway through for even browning.
6. Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes to set slightly before transferring them to a wire rack to cool completely, about 15 minutes.
7. While the cookies cool, melt the finely chopped dark chocolate in a double boiler over simmering water, stirring until smooth and glossy, about 3-4 minutes.
8. Dip half of each cooled cookie into the melted dark chocolate, then immediately sprinkle with flaky sea salt before the chocolate sets.
9. Place the cookies on parchment paper and allow the chocolate to harden at room temperature for 20 minutes.
Savor the contrast of crisp, lacy layers with a rich dark chocolate coating and a hint of salinity. These cookies pair beautifully with espresso or as a garnish for vanilla ice cream, offering a sophisticated balance of sweet and savory notes.
Summary
Nothing says holiday cheer like a batch of these delicate, buttery Florentine lace cookies. From classic to creative, this roundup offers a treasure trove of inspiration for your festive baking. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this delicious collection on Pinterest. Happy baking!
