These Dark Chocolate Almond Lacey Cookies are easy, crunchy, & delicious! Dark chocolate slathered between two thin, crunchy cookies for a sweet treat.

These Dark Chocolate Almond Lacey Cookies are easy, crunchy, & delicious! Dark chocolate is sandwiched 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!!

Rachel Conners

Dark Chocolate Almond Lacey Cookies

4.88 from 8 reviews

These Dark Chocolate Almond Lacey Cookies are easy, crunchy, & delicious! Dark chocolate slathered between two thin, crunchy cookies for a sweet treat.

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Prep Time: 20

Cook Time: 20

Total Time: 40

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.