Italian Florentine Lace Cookies

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

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  • Average budget

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

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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