These almond lace cookies make a perfect holiday gift. Most of the ingredients in this cookie, are probably sitting in your pantry or fridge right now. They’re very simple to make, but look so pretty! They can even be served at a tea party as well. But you might not want to put all of them out, they will disappear faster than you think. They are quite thin, so it’s fairly easy to gobble up 3 cookies in a matter of minutes. I’ve seen some people sandwich this cookie between a layer of chocolate, but I prefer less chocolate on them, since I love the taste of the caramelized almonds so much. But if you like chocolate, go ahead and sandwich them in between chocolate.

 

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White chocolate almond lace cookies

Ingredients:

1 1/2 cup almonds, finely chopped
1/4 cup heavy cream
1/2 cup brown sugar

 4 tbsp butter

2 tbsp honey
3 tbsp flour
1/4 tsp vanilla extract
4 oz white chocolate (for drizzle)

Instructions:

1. Finely chop the almonds, or pulse them in a food processor.

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2. In a saucepan, combine the heavy cream and brown sugar over medium high heat.

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3. Add the butter and honey into the saucepan and let it come to a rolling boil for about 3-4 minutes.

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4. Add the chopped almonds and let it come to a rolling boil once more for 3-4 minutes. Keep the batter over medium heat until it thickens.

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5. Remove the saucepan from heat and add the flour and vanilla extract.

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6. Scoop out 1 tablespoon sized mounds of the batter onto a silicone mat or parchment paper. Using your hand, slightly flatten out a each mound. I do this to ensure a thin even layered cookie.

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7. Bake at 325 degrees Fahrenheit for 7-8 minutes or until the edges of the cookies  become slightly brown. If you want a more crisp cookie, bake for 1-2 minutes more.

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8. Once the cookies have cooled, melt the white chocolate and drizzle a desired amount over each cookie.

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White Chocolate Almond Lace Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 30 cookies
Ingredients
  • 1½ cup almonds, finely chopped
  • ¼ cup heavy cream
  • ½ cup brown sugar
  • 4 tbsp butter
  • 2 tbsp honey
  • 3 tbsp flour
  • ¼ tsp vanilla extract
  • 4 oz white chocolate (for drizzle)
Instructions
  1. Finely chop the almonds, or pulse them in a food processor.
  2. In a saucepan, combine the heavy cream and brown sugar over medium high heat.
  3. Add the butter and honey into the saucepan and let it come to a rolling boil for about 3-4 minutes.
  4. Add the chopped almonds and let it come to a boil once more for 3-4 minutes. Keep the batter over medium heat until it thickens.
  5. Remove the saucepan from heat and add the flour and vanilla extract.
  6. Scoop out 1 tablespoon sized mounds of the batter onto a silicone mat or parchment paper. Using your hand, slightly flatten out a each mound. I do this to ensure a thin even layered cookie.
  7. Bake at 325 degrees Fahrenheit for 7-8 minutes or until the edges of the cookies become slightly brown. If you want a more crisp cookie, bake for 1-2 minutes more.
  8. Once the cookies have cooled, melt the white chocolate and drizzle a desired amount over each cookie.