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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. Once baked, 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. White chocolate, milk chocolate, dark chocolate, or a combination all give a different vibe, and they’re all super delicious!
I hope you love these cookies! If you decide to give them a try, let me know what you think in the comments below. Enjoy!!
Dark Chocolate Almond Lacey Cookies
Ingredients
- 1½ cups sliced almonds
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¾ cup white sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter, room temperature
- ½ teaspoon vanilla extract
- ½ 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.
These look amazing. I love love love florentines and have been looking for a great recipe. Pinned!
Thanks Sarah!
HEAAV-ENNNN!! I’m a recent convert to the lacey love but oooooh it’s a strong love!!
This is such an elegant cookie!
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.
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!
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!
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!
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!
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!
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 :)
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
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.
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!
Oops apologies, I was reading the very last post and Interhanged the names!
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.