Chocolate Florentine Lace Cookies
Thin, crisp cookies with deep cocoa flavor, crunchy sliced almonds, and a glossy chocolate finish, perfect for gifts or holiday treats.
Ingredients
For the cookie batter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder Use Dutch-processed for a rounder chocolate flavor
- 1/4 cup all-purpose flour Can substitute with 1:1 gluten-free flour blend
- 1/2 cup unsalted butter 1 stick
- 1 cup sliced almonds Thin slices toast and incorporate best
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For chocolate dipping
- 4 ounces dark chocolate 60–70% works best
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine the sugar, cocoa powder, and butter. Stir constantly until the butter melts and the mixture is smooth and glossy. Remove from heat.
- Add the flour, sliced almonds, vanilla extract, and salt. Stir until the dry ingredients are evenly moistened and you have a loose, spoonable batter.
Baking
- Drop teaspoon-sized portions of batter onto the prepared sheet, spacing them about 3 inches apart.
- Bake for 8–10 minutes, watching the edges. The cookies are done when the edges look crisp and slightly darker; centers will firm as they cool.
- Let the cookies cool on the baking sheet for 2–3 minutes, then transfer with a spatula to a wire rack to cool completely.
Dipping
- Melt the dark chocolate in short bursts in the microwave (stirring every 15 seconds) or over a double boiler.
- Dip the bottoms of cooled cookies into the chocolate, tapping off excess. Place chocolate-side down on parchment to set.
Notes
For a lighter cookie, swap half the cocoa for more flour and a pinch of cinnamon. For nut-free, replace sliced almonds with toasted sunflower seeds for a similar crunch. For fun variations, add orange zest or toffee bits.