Ingredients:
For the Cookies:
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon light corn syrup or honey
- 3/4 cup almond flour
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 large egg white
For the Filling:
- 8 ounces dark, milk, or white chocolate chips
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
Making the Cookies:
- Preheat your oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare the butter mixture:
- In a small saucepan, melt the butter over medium heat. Stir in brown sugar and corn syrup (or honey). Cook, stirring constantly, until smooth and bubbly (about 1-2 minutes).
- Mix dry ingredients:
- In a medium bowl, combine almond flour and salt.
- Combine wet ingredients:
- Remove butter mixture from heat. Stir in vanilla extract. Let cool slightly.
- Make the batter:
- Add butter mixture to almond flour mixture. Mix until well combined.
- Whisk in egg white until batter is smooth.
- Shape the cookies:
- Drop teaspoonfuls of batter onto prepared baking sheets, spacing about 3 inches apart.
- Flatten each mound with the back of a spoon or fingers to form thin rounds (about 2-3 inches in diameter).
- Bake the cookies:
- Bake in preheated oven for 8-10 minutes, until edges are golden brown.
- Remove from oven and let cool on baking sheets for 5 minutes. They will be soft initially but will crisp up as they cool.
- Shape while warm:
- While still warm and pliable, use a spatula to carefully lift and drape cookies over a rolling pin or bottle to create a curved shape, giving them their lace-like appearance.
- Let cookies cool completely on the rolling pin or bottle to set their shape.
Making the Filling:
- Prepare the chocolate ganache:
- In a small saucepan, heat heavy cream over medium heat until just simmering.
- Place chocolate chips in a heatproof bowl. Pour hot cream over chocolate chips and let sit for 1-2 minutes.
- Add vanilla extract and stir mixture until chocolate is melted and smooth.
- Fill the cookies:
- Carefully remove cooled cookies from rolling pin or bottle.
- Spoon generous amount of chocolate ganache onto flat side of one cookie.
- Sandwich another cookie on top, gently pressing to spread filling to edges.
- Let set:
- Place filled cookies on wire rack or parchment-lined tray to allow chocolate filling to set.
Cooking Notes:
- Thin Cookies: Achieve thin, crisp texture by spreading batter thinly before baking and shaping immediately after baking while still warm.
- Almond Flour: Use finely ground almond flour for delicate texture and nutty flavor.
- Corn Syrup or Honey: Enhances smooth, glossy texture in butter mixture.
Variations:
Nut-Free Version:
- Replace almond flour with finely ground oats or all-purpose flour.
Orange Zest Variation:
- Add 1 tablespoon finely grated orange zest to cookie batter along with vanilla extract.
FAQs:
- Can I use other types of flour?
- Experiment with other flours, but almond flour is recommended for best results.
- How should I store these cookies?
- Store filled cookies in airtight container at room temperature for up to 3 days, separating layers with parchment paper.
- Can I freeze these cookies?
- Freeze unfilled cookies for up to 1 month in airtight container; thaw at room temperature before filling.
- Can I use a different filling?
- Use various ganaches or fruit preserves as alternative fillings.
- How do I prevent cookies from sticking?
- Ensure cookies are completely cooled before filling; use parchment-lined trays or racks.
- Can I make these cookies ahead of time?
- Make cookies ahead and fill just before serving for best texture.
These Florentine Lace Cookies are a true delight, combining delicate textures with rich chocolate filling. Whether for tea time or a special event, they promise to impress with their beauty and flavor. Try them for your next gathering and enjoy the magic! Happy Baking.
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