Thin caramelized almond wafers with lacy edges and a dark-chocolate underside, a home Florentine-style variation.
Florentine Almond Lace Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 146 minutes: 40 hands-on, 10 chilling or resting, 36 whole-batch cooking and 60 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measures
- Small heavy saucepan
- Heatproof spatula
- Three 13 × 18-inch baking sheets
- Silicone baking mats or parchment
- Thin lifting spatula
- Cooling rack
- Microwave-safe bowl
Thin caramelized almond wafers with lacy edges and a dark-chocolate underside, a home Florentine-style variation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Heat the caramel base
- 1Heat the caramel baseHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan. Line three 13 × 18-inch sheets with silicone baking mats or good parchment. In a small saucepan heat butter, sugar, honey and cream over medium-low heat, stirring until dissolved. Bring to a gentle bubble and stir 1 minute, about 5 minutes total stove work included in active time.
Add almonds and portion
- 2Add almonds and portionRemove from heat and stir in flour, almonds, zest and salt. Let stand 10 minutes to thicken. Weigh 24 portions of about 16 g onto the sheets, eight per sheet, with centers at least 4 inches apart. Flatten each mound slightly with the back of a spoon.
Bake each tray
- 3Bake each trayBake one sheet at a time 10–12 minutes, 36 minutes for all three, until the mixture spreads into thin rounds with bubbling, evenly amber centers. Do not stop while the middles are still pale. Leave on the sheet 10 minutes before lifting, then cool 20 minutes on a rack.
Coat the undersides
- 4Coat the undersidesMelt chocolate gently in a microwave-safe bowl in short bursts, about 3 minutes active work. Spread a thin coating on the flat underside of each cold wafer. Set chocolate-side up on parchment for 30 minutes; final cooling and setting totals 60 minutes.
Chef’s Science & Pro Tips
Ingredient science
Use sliced almonds rather than whole nuts so the wafers can spread thinly.
Technique & texture
The portions spread dramatically; crowding eight or more into a smaller sheet risks merging.
Finishing & serving
Amber color across the center matters more than a dark outer rim.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Keep airtight in a cool dry room, separated by parchment. |
| Refrigeration | Avoid for texture | Moisture can soften the lace; use a cool dry cupboard. |
| Raw freezing | Not recommended | The cooked caramel mixture is best portioned and baked fresh. |
| Baked freezing | Up to 1 month | Freeze uncoated wafers in a rigid airtight box, separated by parchment. |
| Restoring | About 1 hour | Thaw sealed to limit condensation, then add chocolate. |
Notes
- Use sliced almonds rather than whole nuts so the wafers can spread thinly. The portions spread dramatically; crowding eight or more into a smaller sheet risks merging. Amber color across the center matters more than a dark outer rim. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Do these prove a Florentine origin?
No historical-origin claim is made. This is an almond and chocolate variation of Florentine-style caramel wafers.
Why are the centers bendy?
They may be underbaked or stored in humid air. Bake until amber and cool completely before sealing.
Can I sandwich two wafers?
You can, but 24 single wafers would become 12 sandwiches and need a different filling allocation.
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