Buttery Lemony Lace Cookies

By • February 20, 2011 • 35 Comments

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Author Notes: These lace cookies contain ground almonds, by the way. I love almonds, they’re good and good for you! They’re good for your heart and packed with antioxidants and nutrients.

I found a great recipe for classic lace cookies, but decided to take a fresh and uplifting spin on it by adding freshly grated lemon zest to the batter.
Allison from Haute Box

Makes 3 dozen

  • 1/2 cup raw ground almonds
  • 5 tablespoons unsalted butter
  • 1/3 cup organic unrefined sugar
  • 2 tablespoons light corn syrup
  • 1/3 cup all-purpose wheat flour
  • 1 pinch of sea salt
  • Zest from one lemon
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
  2. In a medium saucepan over low heat, combine the butter, sugar and corn syrup. Stir often until the butter is melted and the sugar dissolves. Increase the heat to medium-high, stir constantly and bring to a boil. Once the contents begin to boil, remove from the heat. Stir in the flour and salt until well incorporated. Finally, stir in the ground almonds, lemon zest and vanilla extract.
  3. Using a teaspoon, drop the batter onto the baking sheet. Bake the cookies until evenly light brown, about 10 minutes. At the 5-minute mark, turn the baking sheet around in the oven to ensure even baking. The cookies won’t begin to spread till about 6 minutes into baking.
  4. Cover a cooling rack with paper towels. When the cookies are done baking, place them on the paper-toweled covered wire rack and let cool.
Jump to Comments (35)

Tags: almond, cookies, Easy, fancy, gift, Holidays, lemon, nuts, travels well

Comments (35) Questions (4)

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5 days ago nutcakes

I ran across a shout out to Allison and Food52 re this recipe in the King Arthur Holiday catalog. The KA adaption uses KA GF flour in place of regular and the flavoring are orange peel, cinnamon and a little optional orange extract. I decided to make yours and they came out great. Make exactly as written, but they cooked quicker, more like 8 minutes. Be careful because they over cook easily. At first my oven was not quite up to temp and they didn't have the lace look, but at the end they looked just like your picture. These will be delicious with a cup of tea and would work very well as part of a cookie assortment plate. They are a little greasy to the touch, does that just come with the territory?

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3 months ago Deborah Brown

I tried to make them gluten free and corn syrup free; I used maple syrup, coconut flour and coconut sugar. They did not spread at all, but the 2nd batch I pressed them flat (like a peanut butter cookie) and pressed a blanched slivered almond into the top of each one. They are very delicious though not florentine style at all.

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4 months ago rob weaver

Bet these would be excellent for ice cream sandwiches....trying to track down your carrot cake.

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7 months ago rocombo

Yes, Debra, I've tried that and it works out fine. The cookies spread out just the same. One thing - the recipe I've always used calls for sliced almonds rather than ground ones. They're delicious this way too!

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7 months ago Debra Wilson

How about using a Silpat instead of parchment? I would think that would work, bu wondered if you had tried it.

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7 months ago Rosie Cullen

Just made these today. Delicious!!! If you make sure to only use a teaspoon sized amount, then they wont melt together. Seems like nothing but they really spread. And mine only cooked for about 5.5 minutes total. If you cook them so just the edges have browned, then you still get the nice lemony flavor. One of my new favorites.

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8 months ago Nancy

I really want to make these soon. Does anyone know if I can substitute Agave for the Corn Syrup?

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8 months ago Dyanne

I realized later i put in a tad too much corn syrup, hence the
'one pan" wonders. Florentine-type cookies are unforgiving in relation to proportions

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8 months ago Marykay Feely

I made these exactly per the recipe and not only didn't they spread for the lace effect but they were tough. What did I do wrong?

Stringio

8 months ago Estefania Martinez Gonzalez

How u can make the cookies look so good finally? Any advice or special way to spread the batter on the baking sheet? Thanks!

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8 months ago Denise Manson

Thanks for the information Ruth, here in Australia our butter doesn't come so marked as we work mostly in weight rather than volume, except for dry ingredients, such as flour, in cups.

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8 months ago Ami

I hear you. When I moved to the US two decades ago, I was confused why tablespoons were ever used to measure butter. And oz and lb . . . A stick of butter in my country doesn't come in the US size either.
1 American stick of butter = 8tbs = 4oz = 113g
That would make 5tbs of butter = 70.6g

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8 months ago Nancy

Oh! I just noticed the question about Tablespoons of butter. Sticks usually are marked with lines showing the Tablespoons, and maybe even 1/2 cup etc.

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8 months ago Nancy

I never use corn syrup. Could I use Agave?

Stringio

8 months ago Ruth Gilbert

Denise,
To expand on Ron's response the stick of butter with 8 tablespoons in it weighs 4 oz. There for each tbl is .5 oz times 5 would be 2.5 oz. Don't have a converter with me to tell you in grams.

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8 months ago Denise Manson

Could anyone tell me the weight of 5 tablespoons of butter. I want to try these but hacking into the butter with a tablespoon seems a bit inefficient. Weight in grams would be fabulous, but happy to convert if in ounces

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8 months ago Ron

Divide the bar of butter into 8 portions. five of these portions are 5 tablespoons.

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8 months ago rocombo

I've been making these cookies for years and they fly off the plate - because they are light, and delicious!

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8 months ago Dyanne

anyone else have these "melt" into one very large cookie across the sheet? spacing and size of "teaspoon-fulls" seems critical...now the challenge on how to get the one VERY LARGE cookie-like thing off the parchment paper!

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8 months ago jacqueline

I always wondered how lace cookies were made, now I know, and can't wait to make some; thanks for the recipe;tomorrow's my Birthday, these cookies will be a present to me from you!

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8 months ago silvercup

Has anyone tried to make this gluten free?

Chris_in_oslo

8 months ago Greenstuff

Chris is a trusted source on General Cooking

I used Scandinavian light syrup (made from sugar beets. It worked great, but my total cooking time was about 6 minutes rather than 10.

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8 months ago LitaBonita

This is so good to know! I live in Norway now and have had limited success substituting the sugar beet syrup for corn syrup, so was hesitant to try it with these cookies. But corn syrup is a precious commodity here (a normal bottle of the stuff costs nearly $15) whereas the sugar beet syrup is ridiculously cheap, so I am thrilled that I can try this recipe out with the latter :D