5.0 from 36 votes
Lace Cookies
Elegant and delicate, these Lace Cookies come together quickly with a few simple kitchen staples. They're perfect for any occasion!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
53 mins
Servings: 32 servings
Calories: 65 kcal
Course:
Dessert
Cuisine:
Italian , American
Ingredients
- ½ cup unsalted butter (113g)
- ¾ cup firmly packed light brown sugar (155g)
- 1 tablespoon corn syrup
- ¼ teaspoon salt
- ¾ cup almond flour (75g)
- 3 tablespoons all-purpose flour (22g)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350F. Line 2 to 3 baking sheets with parchment paper.
- In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and salt. Stir constantly until the mixture comes to a simmer, about 3 minutes. Remove from the heat.
- Stir in the flours and the vanilla. Let the mixture cool for 10 to 15 minutes or until it starts to thicken and is cool enough to handle. Scoop 1 teaspoon of batter and quickly roll into a ball in your palms. Place onto the prepared pans, separating each by about 3 inches. (I bake 5 cookies per baking sheet.) The dough will continue to get firm as it cools which is fine; there's no need to reheat it.
- Bake one sheet at a time for 8 to 10 minutes, rotating the pan halfway through baking, or until the cookies have spread very thin and have mostly stopped bubbling. (They should have darkened in color and be only slightly lighter in color at the center than the edge. Let the cookies cool on the baking sheet until firm, 10 to 15 minutes then transfer to a wire rack.
Cup of Yum
Notes
- Keep a close eye on the lace cookies as they bake, especially near the end of the baking period. As the cookies are so thin, they’ll burn very quickly if you leave them in the oven for too long.
- Use real vanilla extract instead of artificial extract for the best-tasting almond lace cookies.
- Use real butter and not margarine, as margarine doesn’t brown and caramelize like real butter.
- Make sure to line the baking sheets with just parchment paper. Do not use tin foil or grease your cookie sheet, as the cookies won’t come out thin and lacy.
- Be sure to use almond flour instead of almond meal. Almond meal is more coarse and won’t yield the same results.
- Use to spatula to help transfer the cookies once cooled for minimum breakage.
Nutrition Information
Calories
65kcal
(3%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
20mg
(1%)
Potassium
9mg
(0%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
89IU
(2%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32servings
Amount Per Serving
Calories 65
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 20mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 89IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.