Italian Florentine Almond Lace Cookie Recipe (2024)

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Published: December 4, 2017 | Updated: September 15, 2019 | By Ashlee

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I’m always looking for new recipes to try out – esp holiday favorites from around the world. So when National Cookie Day came up – today – I decided to give these Florentine italian almond lace cookies a try! They are so very easy and I love the slightly sweet cookies with a great crunch.

You can enjoy them plain, or shape them into cones or tubes, or drizzle chocolate over the top – or my preferred way? spread some chocolate all over the back (everything is better with a little chocolate, right? Some recipes call for chopped up cherries or other fruit – but I like them thin and plain. I have also seen them with some chopped hazelnuts in addition to the almonds, I might try that next time.

Florentine Lace Cookies

They are so very easy and I love the slightly sweet cookies with a great crunch.

4.36 from 28 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 28 cookies

Calories: 75kcal

Author: Ashlee Marie

Ingredients

1¼ cup sliced almonds
¼ cup all-purpose flour
½ tsp kosher or sea salt
zest of an orange
½ cup granulated sugar
¼ cup packed light brown sugar firmly packed
¼ cup heavy whipping cream
4 Tbsp unsalted butter
melted chocolate optional

US Customary - Metric

Instructions

Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the oven, for about 5 minutes or until golden brown and fragrant.
Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
Preheat the oven to 350
See Also
Easy Homemade Raspberry Peach Crisp Recipe Sourdough Rye Onion Rolls - my take on Norm's well loved Onion Roll recipe Japanese Milk Bread or Rolls With Sourdough Recipe - Food.com Mix n Match Energy Ball Recipe - Smart Nutrition with Jessica Penner, RD
Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
Increase the heat to high and bring to a boil.
Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine
Use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between, cookies will spread during baking.)
Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool about 3 mins, shape if desired
optional - melt some semi sweet or dark chocolate and spread along the back

Nutrition

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Word of warning – they spread much more than you’d expect so make sure you leave enough room, no crowding these cookies. You don’t want them falling off the edge of the pan or merging with another cookie. The first pan I made I only did like 2 cookies just to test how far they spread and be able to better eyeball how many more I could fit for the next round.

And of course with it being national cookie day the Celebrating food holiday bloggers have some new cookie recipes to share with you!!!

Florentine lace cookies – HERE
Peanut Butter Blossoms – Life Made Simple
Pecan Pie Cookies – Namely Marly
Maple Bacon Shortbread Cookies – Hey Grill Hey
M&M Chocolate Christmas Cookies – Creations by Kara
Buried Chocolate Cherry Cookies – 365 Days of Crockpot
Chocolate Chip Shortbread Cookies – The Baker Upstairs

And here are some of MY cookie recipes for you to enjoy!

classic holiday sugar cookies
oatmeal chocolate chip cookies
chocolate chip cookie cone
mexican wedding cookies, aka sandies
mint chocolate macaron
the best peanut butter cookie
snickerdoodles
homemade oreos
Vanilla bean danish butter cookies
white chocolate peppermint macaron
coconut macaroons
brown sugar shortbread cookies
classic no bake cookies
raspberry chocolate macarons
soft sugar cookies
brown butter madeleines

So what is your favorite cookie to make this time of year???

31 Holiday Cookies you need to try
Double loop crochet Santa beanie pattern - infant to adult
Chocolate Chip Cookie Cone recipe and tutorial

About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

Reader Interactions

Comments

Kara
December 5, 2017 at 7:07 am

I have always wanted to try these cookies, and I agree with you, the chocolate on the bottom would be a must!
Reply
cakespy
See Also
The best basic muffin recipe
December 11, 2017 at 5:32 am

I adore florentines! They’re like the love child of a cookie and a confection. These are perfect! I love your link roundup too.
Reply
- Ashlee Marie
  January 4, 2020 at 4:16 am
  
  thank you so much!
Terri
December 17, 2017 at 3:56 pm

With regards to the cream….what kind is this…evaporated, condensed, half and half, whipping?
Reply
- Ashlee Marie
  January 4, 2020 at 4:16 am
  
  heavy whipping cream – evaporated and condensed are milks, and half and half is milk and cream, only heavy whipping cream is actually cream
JoanneWhiting
February 4, 2018 at 11:17 pm

Yes you are right. Chocolate and cookies always do good and cool. My mom cooks best cookies.
Reply
- Ashlee Marie
  January 4, 2020 at 4:15 am
  
  chocolate and everything… glad you like them
Patsy
February 19, 2018 at 6:40 pm

Soo good!!!! Just prepared the recipe!! 😍😍
Reply
- Ashlee Marie
  January 4, 2020 at 4:14 am
  
  I’m so glad you enjoyed the recipe
arth
February 20, 2018 at 10:04 pm

nice post
Reply
- Ashlee Marie
  January 4, 2020 at 4:14 am
  
  thank you so much
MariaMay
March 13, 2018 at 10:12 pm

nice share !!!
Reply
- Ashlee
  March 14, 2018 at 11:12 pm
  
  thank you so much
Barb
May 14, 2018 at 2:34 pm

I have been looking for a recipe for these since I fell in love with them when Sam’s Club made them every year around the holidays. They are sooo good (think: tongue org*sm)! They made theirs with the yogurt coating (white chocolate). I’ve seen recipes recommend using parchment paper on the cookie sheet – I’m thinking about using my Silpat mat. (I hope they don’t spread too far.) Thank you so much for posting this recipe!! 🙂
Reply
- Ashlee Marie
  January 4, 2020 at 4:15 am
  
  i hope you enjoy the recipe as much as we do!
Susan
December 16, 2018 at 8:39 pm

Say, at what point in the process do I sprinkle crushed nuts on top of my wafers?
Thanks!
Reply
- Ashlee Marie
  January 6, 2020 at 12:46 pm
  
  I think this question belongs on a different recipe maybe? the nuts don’t ever get srpinkled on top, they are mixed into the batter with the dry ingredients.
Rl
December 23, 2019 at 10:02 am

Used this recipe to make cannoli shells for Christmas. I found that the first batch came out perfect when the sugar was still hot from boiling but as the batter cooled the cookies stopped spreading in the oven. I remedied by adding a touch more cream to loosten the batter.
Reply
- Ashlee Marie
  January 6, 2020 at 12:44 pm
  
  I’ve never had that problem, but that’s a good solution