Description
These delicate Christmas lace cookies are made with almond flour, butter, and brown sugar for a crisp, caramelized treat. Perfect for holiday gifting or sharing, they can be enjoyed plain or sandwiched with Nutella or melted chocolate for extra indulgence.
Ingredients
Scale
Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2/3 cup (130g) packed light or dark brown sugar
- 3/4 cup (75g) almond flour
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) light or dark corn syrup or milk
- 1 teaspoon pure vanilla extract
Optional Filling or Coating
- 1/2 cup Nutella or melted chocolate (6-8 ounces chopped semi-sweet chocolate)
Instructions
- Melt Butter and Combine Ingredients: Melt butter in a medium saucepan over low heat. Once melted, add the brown sugar, almond flour, salt, and milk or corn syrup. Cook and whisk continuously for about 4 minutes until the sugar dissolves and the mixture is fully combined, whisking vigorously if the butter starts to separate.
- Add Vanilla and Thicken: Remove the pan from heat and whisk in the vanilla extract. The mixture will be grainy and shiny. Allow the dough to sit and thicken for 5-10 minutes as the oven preheats.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Drop scant teaspoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
- Bake Cookies: Bake for 8 minutes until the edges are golden brown and bubbling.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to crisp up completely.
- Add Filling (Optional): Once cool, sandwich cookies with Nutella or melted chocolate by spreading the filling on one cookie and topping with another. Alternatively, dip or drizzle melted chocolate over cookies and allow it to set in the refrigerator or at room temperature.
- Store Cookies: Store plain cookies covered at room temperature for up to 1 week. Cookies with filling stay fresh 3 days at room temperature or 1 week refrigerated.
Notes
- Baked cookies can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
- You can prepare the dough in advance and refrigerate it for up to 3 days before baking.
- Almond flour gives the best texture and spread; oat flour is an alternative but all-purpose and coconut flour are not recommended.
- Use corn syrup or milk as the liquid; corn syrup yields slightly crispier cookies.
- For gifting or travel, use melted chocolate for sandwiching since it sets better than Nutella.
- To melt chocolate, use a double boiler or microwave in 15-second increments, stirring until smooth.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
