These Dark Chocolate Almond Lacey Cookies are easy, crunchy, & delicious! Dark chocolate slathered between two thin, crunchy cookies for a sweet treat.
Florentine cookies, lacey cookies, dark chocolate almond cookies…whatever you want to call them, these thin, crunchy, chocolate-filled cookies are absolutely melt-in-your-mouth delicious.
One of my housemates, Ally, absolutely adores these Dark Chocolate Almond Laceys from Trader Joe’s. They’re thin, crunchy, taste-like-toffee cookies, sandwiched with rich dark chocolate, and they’re so so good! Of course, after a few weeks of watching her eat them, I decided I needed to recreate them.
The process for these cookies is different from most cookies, but still easy nonetheless. There’s no creaming butter and sugar together here. Instead, you’re making a sort-of caramel sauce to mix with a little bit of flour and super finely chopped up almonds. You get a sticky dough which you make into itty-bitty balls (seriously) that bake up into shatteringly thin, beautiful, toffee-like cookies. You sandwich two cookies together with some dark chocolate, and the result is a cookie that tastes delicious immediately, but gets even better after a night or two. The cookies soften and meld together, and the sweetness of the cookies balances so nicely with the dark chocolate.
If you don’t want to slather them in dark chocolate, they also taste great plain or with a drizzle of whatever kind of chocolate you want. Mmm!
So…we’re not just talking about delicious cookies today, we’re also talking about good causes!
I’ve partnered up with OXO to help bake a difference and raise awareness about childhood cancer, and we want you to help bake a difference too! Cookies for Kids’ Cancer is a non-profit organization started by OXO employees to research more effective treatments for pediatric cancer, which is the #1 disease killer of children in the U.S. I love that OXO uses their influence to help make a difference in such an important cause.
OXO makes some of my absolutely favorite kitchen tools EVER, and I use their products pretty much every time I bake (no lie). And if you buy specially marked OXO products, OXO will donate on your behalf to help support Cookies for Kids’ Cancer!
For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000 pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September. You can find those retailers here!
![CFKC Sticker[3]](https://www.bakerita.com/wp-content/uploads/2014/09/CFKC-Sticker3-300x300.png)
Be a good cookie, and make some delicious cookies with me! :D
Dark Chocolate Almond Lacey Cookies
Ingredients
- 1 1/2 cups sliced almonds
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
- Pulse the almonds in a food processor until finely chopped. In a separate bowl stir together the nuts, flour, and salt in a large bowl.
- Combine the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is dissolved. Boil for 1 minute. Remove from heat and stir in the vanilla, then pour into almond mixture and stir to combine. Place in the refrigerator to cool, about 30 minutes.
- Scoop rounded teaspoons (they should be itty bitty!) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
- Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, about 10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
- Melt chocolate in a microwave proof bowl for 30 seconds. Stir. Repeat until the chocolate is fully melted. Pair up cookies of equal size. Spread chocolate onto one cookie and press carefully together with another cookie. Repeat with remaining cookie pairs. Let cool, and store in an airtight container.
Recipe adapted from Food Network
This post was not sponsored by OXO. All opinions are my own, and I chose to participate in their campaign to help raise awareness for a great cause! I do want to thank them for the fun cookie tools they sent to me.
Jen @ Baked by an Introvert says
I’ve never made florentine cookies before. But I think that will have to change soon. It’s an awesome thing that OXO is doing and it’s even more reason to pick up a couple of items and bake these elegant cookies.
Taylor @ Food Faith Fitness says
LOVE Oxo Good Cookies and lacey cookies! But I have yet to make them in a dark chocolate almond version. Do you ship? I’m not far! ;) Pinned!
Angela says
These look really delicious!! Was wondering if I can omit almonds or replace with ground almond? Would it change the end product? Thank you!
Rachel Conners says
Hi Angela! I don’t think you would be able to fully omit the almonds, but ground almond could work! You could also replace with a different nut :) if you try them with ground almond, let us know how it turned out for you!
Catherine Martin says
Along the same lines, I was wondering if anyone has tried replacing the flour with almond flour for a completely gluten free version?
On a different note: I have fantastic memories of the Florentine cookies that my grandmother used to make… but hers involved lots of that brightly colored candied fruit like you use in fruit cakes. Very colorful and sticky-sweet, but balanced out by the dark chocolate. I will have to try yours and maybe give hers a shot again! Thank you.
Rachel says
Hi Catherine! I haven’t ever done a gluten-free version, but it’s something I’m hopefully going to be working on soon. Almond flour or a GF flour blend would probably be your best bet if you wanted to give it a go, though. Your grandmother’s version sounds fantastic too!
Maureen | Orgasmic Chef says
I love florentines! I tried making them once on a bad cooking day and haven’t tried them again. These look too good not to try.
Rachel Conners says
Thanks, Maureen! You should give them another go – they’re totally worth it!
Matt Robinson says
Loving the flavors & texture of these, so great!
Beth @ bethcakes says
These look amazing, Rachel! I’ve never made florentines, and I’m actually not sure if I’ve ever even had one? But that must change soon! I love that you sandwiched them with some dark chocolate. Pinned! :)
Rachel Conners says
OMG, you need to try them!! Thanks for the pin :)
Michele @ Two Raspberries says
Mmmm these look awesome! I will take them all please ;-)
Gayle @ Pumpkin 'N Spice says
I’ve never had the Trader Joe’s cookies, but these sound like they’re even better! I love the dark chocolate and almond flavor!
Nicole ~ Cooking for Keeps says
Love these delicate little gems!!
Ella-HomeCookingAdventure says
These cookies look totally irresistible. Love the ingredients, I can imagine the taste. I have never tried them but will definitely put them on my long list of “to do” recipes.
Rachel Conners says
Such an ever-growing list when you follow food blogs, huh?! I hope you love them, Ella!
Amanda @ Once Upon a Recipe says
I LOVE these cookies! But…how do you not eat the whole batch? They look incredibly addictive.
Rachel Conners says
Thanks, lady! Haha – such an effort in self-restraint! And luckily, my housemates devoured most of them before I had the chance to :)
Abby says
These cookies are so pretty, Rachel! I love, love them… and totally have to give them a try :)
Amy | Club Narwhal says
Oh man, these are gorgeous! And I would DEFINITELY slather mine in so much dark chocolate :)
[email protected] Chef says
Delicious!!!
i want that for my brunch in my clinic today….
Crystal | Apples & Sparkle says
These cookies are gorgeous! I always think that chewy thick cookies are my favorite, but in truth I cannot resist thin and crispy! These looks spectacular. : )
Ashley says
I have had lacey cookies on my baking bucket list for the longest time! And I just never do it! Shame shame :) Because these look awesomeeee.
Tash says
Pinning these because they are out of this world! So beautiful too! I can almost taste their crunchy cookie ‘snap’ :)
Alessandra @ the foodie teen says
I’ve never made florentines before but these look absolutely incredible! I love what OXO does to support kids’ cancer and I absolutely adore their products – win win!
Kelly - Life Made Sweeter says
Gorgeous cookies girl! I would definitely slather the dark chocolate on these – they sound incredible! Love the wonderful cause too – pinning :)
Kathleen Siegle says
These look so delicious! And theyre dainty! They look like they would go perfect with coffee :)
Sarah | Broma Bakery says
These look amazing. I love love love florentines and have been looking for a great recipe. Pinned!
Rachel Conners says
Thanks Sarah!
Kayle (The Cooking Actress) says
HEAAV-ENNNN!! I’m a recent convert to the lacey love but oooooh it’s a strong love!!
Laura @ Laura's Culinary Adventures says
This is such an elegant cookie!
Alyssa says
These are perfect to serve at holiday parties. I just wanted to let you know that I have a food photo submission site at Simply Creative Recipes and I am linking to this post if you don’t mind. You are welcome to submit your recipes if you’d like.
Lynn @ Fresh April Flours says
Oh my, Rachel, these look amazing. I have been wanting to recreate a chocolate lace cookie I had in Hershey a few months ago, and this looks like it would fit the bill. There’s something so so good about a super melty cookie… I’ll be keeping this one in mind!
Heather says
Do you happen to know if almond flour/meal would work in place of the almonds¿ I saw someone ask..but did not see a reply from her as to her trying it? I’m house bound for a few more weeks and would rather not ask someone to go to the store for just almonds.. . Thank you!
Deanna says
I made these cookies and everything is perfect about them! I used dark chocolate and a little bit of instant espresso to drizzle over the top. Some I made into sandwiches. Oh so yummy in every way. I decided to try a different recipe with cacao nibs and I was so disappointed with the texture. They were too crispy. No chew. Sad I wasted my time. I should have stuck with this recipe. Lesson learned!
Rachel says
So glad you loved the recipe, Deanna! I haven’t made these in a while but you have me craving them again :) thanks for the comment!
Catherine says
Do you think I could substitute coconut for the almond? I am trying to copy the World Market dark chocolate coconut laceys- well, the flavor combination. Really excited to try this!
Rachel says
I’m not positive it would work, but I think it might! I’d try using flaked coconut. Best of luck and enjoy! I’d love to hear the results :)
Sara Wallace says
I have tried this recipe two times and am having problems. I followed the recipe, the first time I had whole almonds and the almonds were not small enough. The second time I tried the sliced almonds, broke up in food processor. I left the batter in the fridge for 45 minutes, but then it was hardened and flakes, does not stick together. The smaller ones get burned before the others get done. I like to use Ghiradelli mini chocolate chips instead of melting and smearing. You can put on both sides or slather one side and put a hot one on top, twist to smear chocolate. Delicious. I am using a Silpat, have tried different temperatures 350, 325, 300. Other ideas for batter and doneness? Thanks, Sara
Rachel says
Sorry you’re having trouble, Sara! Not sure what went wrong with the almonds – if you followed the instructions, you should have very small almond bits. The batter also shouldn’t be left to get very cold and brittle, just cool enough to roll into balls. They should all be the same size as well, as with any cookie recipes. I’d recommend following the recipe as written for best results and not messing with the temperature, as this recipe has been tested as is.
Jess says
Hi Sara I actually tasted what I think was a Florentine cookie today? I’ve never had nor heard of.. and fell in love with the toffee like taste and got me thinking to try and search for a recipe. I swear I had small little heath bits instead of nuts in the cookie? But appearance wise, all the Florentine recipes online look spot on but not a single recipe calls for heath chips.. Im thinking perhaps this baker substituted nuts with the heath bits and it just happened to work out? I’m confused.. any insight would be helpful!
Jess says
Oops apologies, I was reading the very last post and Interhanged the names!
Rachel says
Hi Jess, lacey cookies and florentine cookies are usually named interchangeably. I’ve never heard of one or had one with heath, but the sugary cookie does have a taste reminiscent of toffee. Could that be what confused you? It’s certainly possible it was made with heath chips, but I feel like those might just melt and not hold their shape.
Hetal Sheth says
Recipe is very good …is there any alternative for light corn syrup ?
Rachel says
Hi Hetal, you could try using honey instead!
Dieselle says
Hi Rachel,
I want to try and make pecan pie lace cookies for Thanksgiving. I am sure I can substitute pecans for the almonds, but also want to use brown sugar. I think I can substitute the same amount for the white sugar, do you agree?
Rachel says
Hi Dieselle, that would probably work but since I haven’t tested it, I can’t make any guarantees!