Description
Delight in these delicate almond flour Christmas lace cookies that are crisp, caramelized, and perfect for holiday gifting or snacking. Made with simple ingredients like butter, brown sugar, and almond flour, these cookies can be enjoyed plain or sandwiched with Nutella or melted chocolate for extra indulgence.
Ingredients
Scale
Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2/3 cup (130g) packed light or dark brown sugar
- 3/4 cup (75g) almond flour
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) light or dark corn syrup or milk
- 1 teaspoon pure vanilla extract
Optional Filling
- 1/2 cup Nutella or melted chocolate (6-8 ounces semi-sweet chocolate, melted)
Instructions
- Melt Butter and Combine Ingredients: Melt the butter in a medium saucepan over low heat. Once melted, add the brown sugar, almond flour, salt, and milk or corn syrup. Cook and whisk continually for 3-4 minutes until the sugar dissolves completely and the mixture is well combined. If the butter separates, remove the pan from heat and whisk vigorously until smooth again.
- Add Vanilla and Thicken Dough: Remove the pan from heat and whisk in the vanilla extract. The mixture will be grainy and shiny. Let the dough sit for 5-10 minutes to thicken as the oven preheats.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Shape Cookies and Bake: Drop scant teaspoonfuls of the dough about 3 inches apart on the prepared sheets. Bake for 8 minutes, or until the edges turn golden brown and the cookies bubble.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to crisp up, then transfer them to a cooling rack to cool completely.
- Optional Sandwiching: Once cookies are cool, spread Nutella or melted chocolate on the bottom of one cookie and sandwich with another. Alternatively, dip or drizzle cookies with melted chocolate and allow to set in the refrigerator for 20 minutes or at room temperature for 30 minutes.
Notes
- Baked cookies freeze well for up to 3 months; thaw overnight in the refrigerator before serving.
- You can prepare the dough in advance; refrigerate tightly covered for up to 3 days before baking.
- Use almond flour for the best texture and caramelization; oat flour is a substitute but all-purpose flour is not recommended.
- Milk or corn syrup can be used interchangeably; corn syrup tends to produce slightly crisper cookies.
- If gifting or traveling with cookies, melted chocolate is preferred over Nutella as it sets and is less messy.
- Melt chocolate gently using a double boiler or microwave in short increments, stirring until smooth.
Nutrition
- Serving Size: 1 cookie
- Calories: 80 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
