Florentine Lace Cookies are crisp but silky, light yet decadent, and there’s something about them that makes you stop and bask in that bite and moment. These cookies go by many names, and they’ve been a mainstay at the local bakery’s cookie case near me for years. Fortunately, these cookies are quite simple to bake and ready for you to enjoy in no time.
As the name implies, this sort of cookie originated in Florence, Italy, but as you delve deeper, you’ll discover it in a variety of other countries. Even if the Florentine Lace biscuit’s genesis story is a jumbled mess, the biscuit itself remains constant. It’s a golden, paper-thin cookie filled with butter, almonds, sugar, cream, and syrup. The cookie base consists of butter, light brown sugar, almond flour, and salt.
Corn syrup and egg white serve as binding elements, while a generous dash of vanilla adds flavor.After melting the butter and sugar, bring it to a boil.Transfer the mixture to a bowl and stir in the almond flour and salt. Allow the mixture to cool for five minutes before adding the vanilla and egg whites. After adding all of the cookie ingredients to the bowl, allow the batter to chill for another ten minutes.
Spoon little (and I mean small!) amounts of batter onto parchment paper and bake for seven to nine minutes.As the cookies cool, you can melt the chocolate. I used white chocolate in this recipe (exactly like at the bakery I used to frequent), but milk or dark chocolate are also options. After sandwiching the chocolate between two cookies, allow it to solidify before serving. Place the tray of cookies in the refrigerator for ten to fifteen minutes to let them solidify.
A single bite of these cookies will leave you wondering where they’ve been all your life. The cookie is crisp, and the chocolate is creamy, creating the best of both worlds. These are fantastic since they require little cooling time and the batter only needs to rest briefly. When you attempt the recipe, you may find yourself using your oven more frequently since they are so good!