My First Lace Cookie
I made my first lace cookie over forty years ago. I was so nervous. I thought they would fall apart. But they came out of the oven like stained glass. They were crispy and beautiful. I still laugh at that memory.
This recipe is a new favorite. It uses orange marmalade and almonds. The smell in your kitchen will be wonderful. Doesn’t that smell amazing? It reminds me of a sunny afternoon. Have you ever baked something that made you feel proud?
Why These Little Cookies Matter
These cookies are more than a sweet treat. They are a lesson in patience. You must watch the pot carefully. You must let the cookies cool completely. This teaches us to slow down. Good things take a little time.
They are also gluten-free. This means more friends can enjoy them. That matters to me. Food is about sharing. Everyone should have a seat at the table. What is your favorite dessert to share with friends?
The Magic of Simple Things
Let’s talk about the ingredients. The star is the slivered almonds. You grind them up until they look like sand. This gives the cookie its wonderful crunch. The orange zest and marmalade add a bright, happy flavor.
Fun fact: These are called “lace” cookies because the baked dough has little holes. It looks just like delicate fabric! The chocolate drizzle is the final touch. It makes them feel fancy. But it’s just you, a bag, and a little zigzag.
A Tip from My Kitchen
Here is my best tip. Use damp fingers to shape the dough. The dough is sticky. A little water on your fingertips solves everything. It is a simple trick. But it makes the job so much easier.
Also, let the baking sheets cool between batches. If the sheet is too hot, the new dough will spread too fast. This little wait is important. It gives you a perfect, round cookie every time. Do you have a favorite kitchen trick?
Making Memories
Baking these is a fun project. The steps are simple. But the result feels special. It is a recipe that builds confidence. You see the sugar and cream turn into something new. That is a kind of kitchen magic.
When you pipe the chocolate, make it your own. Make big zigzags or small ones. No two cookies will look exactly alike. And that is perfect. The best cookies are made with your own hands. I hope you give them a try.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Slivered almonds | 2 cups | Processed until resembling coarse sand |
| Heavy cream | ¾ cup | |
| Unsalted butter | 4 tablespoons | Cut into 4 pieces |
| Sugar | 3½ oz (99 g / ½ cup) | |
| Orange marmalade | ½ cup | |
| All-Purpose Gluten-Free Flour Blend | 3 tablespoons | America’s Test Kitchen brand |
| Vanilla extract | 1 teaspoon | |
| Orange zest | ¼ teaspoon | Grated |
| Salt | ¼ teaspoon | |
| Bittersweet chocolate | 4 oz (113 g) | Chopped fine |
My Crispy, Lacy Almond Wafers
Hello, my dear. Come sit at the counter. I want to tell you about my favorite fancy cookie. They are called Florentines. They look like delicate, crispy lace. I first had one in a tiny bakery years ago. I thought, “I must learn to make these.” My kitchen was a mess for weeks. Flour everywhere! But I finally got it right. Now, they are my special treat. They are gluten-free, which is nice for friends. But mostly, they are just delicious. Doesn’t that sound lovely?
We start with almonds. You’ll buzz them in the food processor. It makes a wonderful, sandy sound. Then, we cook cream, butter, and sugar in a pan. You must watch it like a hawk. Stir, stir, stir! It will bubble and thicken. It turns a beautiful golden color. The smell is like sweet, buttery heaven. I still smile when I see those first brown speckles. That’s our signal. (My hard-learned tip: Don’t walk away from this pot. It can burn in a blink!)
Step 1: Prepare the Almonds
Heat your oven to 350 degrees. Put racks in the top and bottom spots. Line two baking sheets with parchment paper. Now, take your slivered almonds. Pour them into the food processor. Pulse it until they look like coarse sand. It only takes about half a minute. Listen to that crunch! Set this lovely almond dust aside for later.
Step 2: Cook the Cream Mixture
Grab a medium saucepan. Pour in the heavy cream. Add the butter pieces and the sugar. Turn the heat to medium-high. Bring it all to a boil, stirring often. Let it cook for 5 to 6 minutes. It will start to get thicker. Now, stir constantly for another minute or two. Look for browning at the edges. When you scrape your spoon, the trail should stay for a second. Take the pan off the heat immediately.
Step 3: Mix the Dough
Time to mix! Stir in your ground almonds. Then add the orange marmalade, gluten-free flour, vanilla, orange zest, and salt. Stir until it’s one happy, sticky family. It will be thick and fragrant. The orange zest makes it smell like sunshine. Quick quiz: What kitchen tool is best for zesting an orange? Share below!
Step 4: Bake the Cookies
Let the dough cool just a bit. Then, drop 6 spoonfuls on each sheet. Space them far apart—they spread! Use damp fingers to press each blob into a thin circle. Bake for 15-17 minutes. Switch the pans halfway. They will become deep, golden lace. Let them cool completely on the paper. They crisp up as they cool. I always sneak a tiny piece then. It’s the cook’s reward.
Step 5: The Chocolate Finish
Chop your bittersweet chocolate fine. Melt most of it gently in the microwave. Stir in the rest until it’s all smooth. Pour it into a little bag. Snip a tiny, tiny corner. Pipe zigzags over your cooled cookies. It’s so fun, like drawing. Then, pop them in the fridge to set. The chocolate gets a perfect snap. Now, you have edible art.
Cook Time: 35–40 minutes
Total Time: 1 hour 15 minutes
Yield: About 12 cookies
Category: Dessert, Cookies
Three Fun Twists to Try
I love this recipe as it is. But playing in the kitchen is a joy. Here are three simple twists for your next batch. They each tell a different little story.
- The Citrus Swap: Use lemon zest and ginger marmalade instead of orange. It’s bright and zippy!
- The Winter Spice: Add a pinch of cinnamon and cardamom to the dough. It smells like the holidays.
- The Tropical Trip: Mix in 2 tablespoons of finely chopped dried pineapple. It adds a chewy, sweet surprise.
Which one would you try first? Comment below!
Serving Them Up With Style
These cookies are stars on their own. But I like to make a moment of it. For a fancy tea, stack them on a vintage plate. The light shines through the lace. Or, crumble one over a scoop of vanilla ice cream. The textures are magic. For a party, place one beside a cup of espresso. It’s a perfect little bite.
For drinks, a sweet dessert wine pairs beautifully. The flavors dance together. For a non-alcoholic treat, try a glass of cold almond milk. Or a hot cup of Earl Grey tea. The bergamot in the tea loves the orange in the cookie. Which would you choose tonight?
Keeping Your Lace Wafers Crisp & Lovely
These wafers are delicate. Store them in a single layer. Use a tin or a flat container. Put parchment between layers if you must stack them.
They keep at room temperature for four days. I once put them in a cookie jar with a soft cookie. The next day, my lovely lace was soft, too. Keep them with their own kind!
You can freeze them without the chocolate. Layer them in a freezer box with parchment. Thaw at room temperature. Then, melt a little chocolate to drizzle on top.
Batch cooking saves time for special days. Making a double batch means you’re always ready for guests. It turns baking from a chore into a gift you’ve already made. Have you ever tried storing it this way? Share below!
Cookie Troubles? Let’s Fix Them Together
First, the cookies spread into one big sheet. Your dough mounds were too close. Always give them 3.5 inches of space. I remember when my first batch became a lace pancake!
Second, the cookies are chewy, not crisp. They needed more baking time. Bake until they are deep brown all over. This ensures the sugar caramelizes for that perfect snap.
Third, the chocolate seizes or gets lumpy. Go slow. Melting at half power and stirring often is key. Adding that last ounce of chocolate cools the mix smoothly. This matters because smooth chocolate makes them look professional.
Fixing small problems builds your kitchen confidence. You learn how ingredients behave. Then you can bake anything without fear. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I use regular flour? A: Yes, but the blend is tested for this recipe. It keeps the lace structure just right.
Q: Can I make them ahead? A: Absolutely. Make the dough and chill it for a day. Press and bake when ready.
Q: No orange marmalade? A: Apricot jam works nicely. The flavor changes, but it’s still delicious. Fun fact: These are called Florentines, named for Florence, Italy!
Q: Can I halve the recipe? A: You can. Just use a small saucepan. The cooking time will be a little shorter.
Q: Is the zest important? A: It gives a bright little spark. But your cookies will still be sweet and good without it. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these elegant cookies. They seem fancy but are quite simple. The smell of toasting almonds is pure happiness.
I would love to hear about your baking adventure. Tell me about your kitchen successes. Share a story of who you shared them with. Have you tried this recipe? give experience on Comment
Thank you for spending this time with me. Now, go make something wonderful.
Happy cooking!
—Grace Ellington.
Crispy Almond Lace Wafers
Description
Gluten-Free Florentine Lace Cookies with a delicate, crispy texture, rich almond flavor, and a drizzle of bittersweet chocolate.
Ingredients
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process almonds in food processor until they resemble coarse sand, about 30 seconds.
- Bring cream, butter, and sugar to boil in medium saucepan over medium-high heat. Cook, stirring frequently, until mixture begins to thicken, 5 to 6 minutes. Continue to cook, stirring constantly, until mixture begins to brown at edges and is thick enough to leave trail that doesn’t immediately fill in when spatula is scraped along pan bottom, 1 to 2 minutes longer (some darker speckles may appear in mixture). Remove pan from heat and stir in ground almonds, marmalade, flour blend, vanilla, zest, and salt until combined.
- Drop 6 level tablespoons of dough onto each prepared sheet spaced at least 3½ inches apart. When dough is cool enough to handle, use damp fingers to press each portion into 2½-inch circle.
- Bake until deep brown from edge to edge, 15 to 17 minutes, switching and rotating sheets halfway through baking. Transfer baked cookies, still on parchment, to wire rack to cool. Let sheets cool for 10 minutes, line with fresh parchment, then repeat portioning and baking remaining dough.
- Microwave 3 ounces (85 grams) chocolate in bowl at 50 percent power, stirring frequently, until about two-thirds of chocolate has melted, 1 to 2 minutes. Remove from microwave and add remaining 1 ounce (28 grams) chocolate and stir until melted, returning to microwave for no more than 5 seconds at a time to complete melting if necessary. Transfer chocolate to small zipper-lock bag and snip off corner to make hole no larger than 1/16 inch.
- Transfer cooled cookies from parchment directly to wire racks. Pipe zigzag of chocolate over surface of each cookie, distributing chocolate evenly among all cookies. Refrigerate until chocolate is set, about 30 minutes. (Cookies can be stored in airtight container at cool room temperature for up to 4 days.)
Notes
- Ensure cookies are spaced well apart on the baking sheet as they spread. Let the chocolate set completely in the refrigerator before storing.