Description
Delightful Christmas lace cookies made with almond flour, brown sugar, and butter, perfect for holiday gifting or enjoying with a cup of tea. These crisp, caramelized cookies can be sandwiched with Nutella or melted chocolate for an extra festive treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2/3 cup (130g) packed light or dark brown sugar
- 3/4 cup (75g) almond flour
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) light or dark corn syrup or milk
- 1 teaspoon pure vanilla extract
Optional Filling
- 1/2 cup Nutella or melted chocolate (6-8 ounces chopped semi-sweet chocolate)
Instructions
- Melt Butter and Combine Ingredients: Melt butter in a medium saucepan over low heat. Once melted, add the brown sugar, almond flour, salt, and milk or corn syrup. Cook while whisking until the sugar dissolves and the mixture is fully combined, about 4 minutes. If butter separates, remove from heat and whisk vigorously until smooth.
- Add Vanilla and Thicken: Remove from heat and whisk in vanilla extract. The mixture will appear grainy and shiny. Let it sit for 5-10 minutes as the oven preheats to thicken.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
- Drop Cookie Dough: Drop scant teaspoonfuls of dough about 3 inches apart onto baking sheets.
- Bake Cookies: Bake for 8 minutes or until golden brown around the edges and bubbly in the centers.
- Cool Cookies: Let cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will crisp as they cool.
- Optional – Sandwich Cookies: Once cool, spread Nutella or melted chocolate onto the bottom of one cookie and sandwich with another. Melt chocolate by chopping and heating in a double boiler or microwave until smooth. Allow chocolate to set for 20 minutes in the refrigerator or 30 minutes at room temperature.
- Storage: Store cookies without filling covered at room temperature for up to 1 week; with filling, store covered for 3 days at room temperature or 1 week refrigerated.
Notes
- You can prepare dough up to step 2, refrigerate up to 3 days, then bring to room temperature before baking.
- Baked cookies freeze well up to 3 months; thaw overnight in refrigerator.
- Use almond flour for best texture; oat flour can be substituted but all-purpose flour is not recommended.
- Either milk or corn syrup can be used; corn syrup yields slightly crispier cookies.
- For gifting or travel, melted chocolate is preferable over Nutella as it sets and is less messy.
- Try dipping or drizzling cookies with melted chocolate for variety.
- Use a tablespoon to measure Nutella or melted chocolate for sandwiching.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
