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Italian Florentine Lace Cookies

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One of our favorite Christmas cookies. They are thin and light and scrumptious.

Rate this recipe 2.9/5 (12 Votes)

Ingredients

  • 1 3/4 cups sliced, blanched almonds ( about 5 oz.)
  • 3 tbsp. AP flour
  • Finely grated zest of 1 orange ( about 2 tbsp. )
  • 1/4 tsp fine salt
  • 3/4 cup sugar
  • 2 tbsp. heavy cream
  • 2 tbsp. light corn syrup
  • 5 tbsp. unsalted butter
  • 1/2 tsp. vanilla

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350.

Line baking sheet with parchment paper.

1. Pulse almonds in a food processor until finely chopped but not pasty.

2. In a small bowl, combine almonds, orange zest, flour, sugar.

3. In a medium saucepan, melt the butter.

4. Add the cream, corn syrup and vanilla to the melted butter.

5. Pour the dry ingredients into the melted butter mixture and stir to combine.

6. Scoop teaspoonfuls of batter using either a teaspoon measure or your fingers to make a small ball.

7. Place onto your prepared sheet, about 2 - 3 " apart.

8. Lightly press batter, keeping a round shape.

9. Bake approx. 10 minutes, or til cookies are thin and are an even golden brown color throughout.

10. Cool on the parchment sheet for 5 to 10 minutes. Peel the cookie off and let it cool completely on wire rack.

11. Repeat with remaining batter.

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You only need about a 1/4 of a teaspoon of the batter to make a great cookie. I only put 12 balls of batter on the cookie sheet, well spread out. They spread REALLY thin and will end up touching. Use the parchment paper to transfer off the cookie sheet while they cool. I just keep cycling the process and reuse the parchment paper from the cooled cookies once removed to a container to keep them in.

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Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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