Description
Delicate and crispy lace cookies made with almond flour, butter, and honey, filled with smooth melted chocolate for a delightful sandwich treat. These light and sweet cookies are perfect for special occasions or a satisfying everyday dessert.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter
- ⅔ cup light brown sugar, packed
- 1 cup fine almond flour
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Filling
- 1 cup semi-sweet or milk chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set them aside to use later.
- Melt Butter and Mix Ingredients: In a small saucepan over low heat, melt ½ cup unsalted butter. Once melted, add ⅔ cup light brown sugar, 1 cup fine almond flour, 3 tablespoons all-purpose flour, ¼ teaspoon salt, and 2 tablespoons honey. Stir and cook for 3-4 minutes until the sugar fully dissolves.
- Add Vanilla and Cool Dough: Turn off the heat and stir in 1 teaspoon vanilla extract. Let the mixture sit for 5-6 minutes to allow it to set up slightly, making it easier to handle for scooping.
- Scoop Dough onto Baking Sheets: Using 1 teaspoon of dough for each cookie, place dollops onto the prepared baking sheets, leaving about 3 inches between each as they will spread considerably. Use a small silicone spatula if needed. Optionally, as the dough cools, you can roll it into small balls to encourage uniform cookie shapes.
- Bake the Cookies: Bake in the preheated oven for 7-8 minutes or until the edges are golden brown and the dough is bubbling, indicating crispiness.
- Cool the Cookies: Allow the baked cookies to cool completely on the baking sheets before transferring them to a wire rack or storing in an airtight container to maintain their delicate crispness.
- Melt Chocolate Filling: When ready to assemble, melt 1 cup chocolate chips in the microwave in 20-second intervals, stirring after each until smooth and glossy.
- Form Sandwich Cookies: Spoon a small amount of melted chocolate onto the backside of one cookie and gently press another cookie on top to create a sandwich. Repeat with remaining cookies until all are filled.
Notes
- Make sure to leave plenty of space between dough scoops since the cookies spread thin during baking.
- The longer the dough cools before baking, the firmer it becomes, which may help achieve more uniform shapes.
- You can use either semi-sweet or milk chocolate for the filling depending on your sweetness preference.
- Store the filled cookies in an airtight container to keep them crisp and fresh for up to a week.
- If you prefer a softer cookie, reduce baking time slightly but watch closely to avoid undercooked centers.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
