Almond Lace Cookies

There is a local restaurant not far from where I live that would routinely hand out almond lace cookies at the end of every meal when they delivered the check. Sort of like how Olive Garden gives out Andes mints with the check? Like that, only better. Fresh, homemade almond lace cookies to cap off your meal is such an excellent touch, and one that you don’t soon forget. As you may have guessed from the monstrous cookies that I typically make, I’m not usually one for delicate cookies. For these, however, exceptions are made. It’s hard to resist that gorgeous, see-through, brown butter-based cookie studded with almonds and oats.

I hadn’t thought about these cookies for a good many years, until one day last month when my Chief Culinary Consultant told me we had received a little package in the mail. His great aunt and her son had sifted through their favorite recipes, made copies, and sent them to us in the hopes that we might try them and enjoy them as much as they do. It was such an incredibly sweet gesture. First of all, nothing beats getting real mail, especially a special package; and secondly, there’s not much I love more than someone taking the time to share a recipe they love. A recipe for these almond lace cookies was in the package, and I wasted no time making them.

I hope you add them to your holiday baking list and enjoy them as much as we all have!

One year ago: Eggnog Cheesecake Bars
Two years ago: Pistachio & Cranberry White Chocolate Bark
Three years ago: Chocolate Sandwich Cookies (Homemade Oreos)

Almond Lace Cookies

Yield: About 6 dozen cookies

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour

A fabulous recipe for classic lace cookies, full of almonds and oats.

Ingredients:

⅔ cup unsalted butter
1 cup light brown sugar
¼ cup light corn syrup
1 tablespoon whole milk
¼ teaspoon salt
1½ cups old-fashioned rolled oats
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ cup toasted, finely chopped almonds

Directions:

1. Preheat oven to 375 degrees F; adjust oven rack to the upper third of the oven. Line baking sheet with parchment paper; set aside.

2. Bring the butter to a boil in a medium saucepan over medium heat. Reduce the heat so the butter slows to a gentle boil, stirring occasionally, for 3 to 4 minutes, or until the solids on the bottom of the pan turn light brown. Remove from heat.

3. Add the brown sugar, corn syrup, milk and salt to the butter and stir to blend well. Stir in the oats, flour and vanilla, then fold in the almonds.

4. Drop teaspoons of the batter onto the baking sheets, spaced about 3 inches apart. Bake for 6 to 8 minutes, or until the cookies are golden brown all over and slightly darker at the edges. Transfer the baking sheets to a cooling rack and let sit until the cookies firm up, about 5 minutes. Using a spatula, gently transfer the cookies to wire racks until cool. Store the cookies in an airtight container at room temperature for 2 weeks, or freeze for up to 2 months.

Note: While I always think "bigger is better" when it comes to cookies, resist using more batter than the recipe calls for, as the batter will spread significantly while baking. The batter may start to get stiff while you're scooping and baking the cookies, but that's okay.

(Recipe given to me by a family member, adapted from Joy of Cooking Christmas Cookies)

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56 Responses to “Almond Lace Cookies”

  1. Im At Home Baking on December 4, 2012 at 1:27 am

    These look so yummy & pretty!!

    Reply

  2. Erin @ Wholly Delicious Dishes on December 4, 2012 at 2:08 am

    I love it when cookies turn out so pretty. How nice to have someone share a special recipe with you:)

    Reply

  3. Averie @ Averie Cooks on December 4, 2012 at 3:20 am

    They’re so delicate and dainty and pretty! Gorgeous!

    Reply

  4. Blog is the New black on December 4, 2012 at 6:37 am

    I made lace cookies for the first time a few winters ago- so pretty!

    Reply

  5. little kitchie on December 4, 2012 at 7:23 am

    i just love these cookies! we make them and sometimes dip them in dark chocolate – yum! yours look gorgeous!

    Reply

    • Michelle on December 4th, 2012 at 9:31 am

      Oooh, love the idea of dipping them in chocolate! Genius!

      Reply

  6. Jessica @ Portuguese Girl Cooks on December 4, 2012 at 7:57 am

    Those are so pretty! I made them last year for the first time and loved them.

    Reply

  7. Lynda on December 4, 2012 at 9:40 am

    Never tried these before but they look delicious! Definitely need to try!
    http://lyndajanecakes.blogspot.co.uk/
    x

    Reply

  8. Jennifer @ Peanut Butter and Peppers on December 4, 2012 at 9:54 am

    I love almond lace cookies! Your cookies looks delish! I can’t wait to make them.

    Reply

  9. Carol on December 4, 2012 at 11:05 am

    Are the almonds measured before or after chopping?

    Reply

    • Michelle on December 4th, 2012 at 11:41 pm

      Hi Carol, After chopping.

      Reply

  10. MelissaS on December 4, 2012 at 11:27 am

    YUM! Love these! My friend makes them as a sandwich cookie, filled with dark chocolate. I’m wondering if you could sub Hazelnuts for the Almonds and then sandwich them with Nutella??? I might have to experiment today :)

    Reply

    • Michelle on December 4th, 2012 at 11:41 pm

      Whoa, what a fabulous idea! If you make them, please let me know how they turn out!

      Reply

  11. Holly on December 4, 2012 at 12:13 pm

    These are beautiful and definitely going on my Christmas baking list!

    Reply

  12. Fran@fransfavs.com on December 4, 2012 at 12:21 pm

    I just made and posted some pecan lace sandwiches which I fill with bittersweet chocolate. You have to wait until the melted chocolate has thickened, otherwise it will ooze through the lacy holes! They are really scrumptious on their own and sensational with the chocolate filling. Our recipes are quite similar but mine doesn’t have the oats. I am definitely going to try them soon to see if I prefer the almonds over the pecans. I have a feeling it will be a two-way tie!

    Reply

  13. Ashley @ Wishes and Dishes on December 4, 2012 at 1:13 pm

    My Christmas baking list is getting long but these are a must-add!!

    Reply

  14. Stephanie on December 4, 2012 at 1:54 pm

    I’ve always wanted to make these. I’ll try these next year! =)

    Reply

  15. Erin @ Dinners, Dishes and Desserts on December 4, 2012 at 2:01 pm

    So pretty and light! Great for a cookie tray!

    Reply

  16. Katie @ Blonde Ambition on December 4, 2012 at 2:54 pm

    I *just* came across a recipe for these cookies yesterday, but I was weary of it because it didn’t have almonds. I am planning on making some for my grandma this Christmas because she LOVES the Costco kind that have 2 cookies with chocolate in between! Thank you for posting!

    Reply

  17. Tamara on December 4, 2012 at 3:29 pm

    Would you recommend toasting the nuts prior to fine chopping them…or when they are finely chopped. Recipe sounds yummy…going to have to try this one!

    Reply

    • Michelle on December 4th, 2012 at 11:45 pm

      Hi Tamara, I like to toast prior to chopping, that way there is less of a chance of getting little burnt bits among the nuts.

      Reply

  18. Margaret Mary on December 4, 2012 at 3:33 pm

    I have quick oats. Will that work?

    Reply

    • Michelle on December 4th, 2012 at 11:46 pm

      Hi Margaret, No, they are too fine of a cut, you’ll need the traditional, old-fashioned rolled oats for this recipe.

      Reply

  19. Tracy via the traveling cupcaje on December 4, 2012 at 3:39 pm

    These look amazing! I would love these with some dark chocolate sandwiched between two cookies! They look so easy to make – thanks for sharing

    Reply

  20. Kate on December 4, 2012 at 4:12 pm

    Perfect! I love a delicate cookie and a cup of tea…seems elegant!

    Reply

  21. Paula on December 4, 2012 at 6:59 pm

    Almond lace cookies are addictive! I’ve only made them once. They were not as pretty nor as uniform as yours.

    Reply

  22. MollyCakes @ MollyCakesBakes on December 4, 2012 at 10:24 pm

    can’t wait to try!
    Love how you “Christmasified” the blog header!

    Reply

  23. Nikki @Pennies on a Platter on December 4, 2012 at 10:52 pm

    Such beautifully cookies, Michelle! I love Florentines, which are also delicate. I’m thinking they are very similar to these. Merry Christmas, girl!

    Reply

  24. Yvonne on December 5, 2012 at 8:37 am

    Do you think it would be okay to replace the corn syrup with honey or maple syrup, or is there something specific about the texture/molecular bonding of the corn syrup that is necessary for the cookie? Thanks!

    Reply

    • Michelle on December 5th, 2012 at 6:00 pm

      Hi Yvonne, You could try honey, but I wouldn’t use maple syrup.

      Reply

  25. Loretta | A Finn In The Kitchen on December 5, 2012 at 11:22 am

    I’ve never attempted something like this. They looks so dainty and beautiful.

    Reply

  26. Renee on December 5, 2012 at 1:57 pm

    I have a giant costco-sized bag of thinly sliced almonds. Do you think I could chop those and use them in this recipe – or do you think already being thinly sliced, the almonds wouldn’t work?
    Thanks, I’m dying to make this recipe, but would like to use my exisiting ingredients :)

    Reply

    • Michelle on December 5th, 2012 at 6:14 pm

      Hi Renee, Yes, that would totally work!

      Reply

  27. Laura Dembowski on December 5, 2012 at 8:22 pm

    I have never had almond lace cookies but they sound and look great!

    Reply

  28. Monica on December 7, 2012 at 1:32 pm

    I love lace cookies/tuiles . I don’t make them very often even though it’s easy and only requires a few ingredients. When I do make them, I wonder why I don’t do it more often. Have you tried David Lebovitz’s “Almond-Butterscotch Tuiles” recipe? It is awesome!

    Reply

    • Michelle on December 9th, 2012 at 10:31 am

      Hi Monica, I haven’t tried David’s recipe, but thanks so much for bringing it to my attention, I’m going to check it out!

      Reply

  29. Marie on December 9, 2012 at 5:19 pm

    I made these today, but they didn’t spread, what did I do wrong?

    Reply

    • Michelle on December 10th, 2012 at 12:24 am

      Hi Marie, I would double-check your oven temperature and make sure it’s not running cool. If they didn’t spread it could be a sign that your oven is not hot enough.

      Reply

  30. Jennifer Rasnick on December 15, 2012 at 1:00 pm

    Just made two batches of these for my holiday cookie gift boxes, and they turned out absolutely wonderful! Delicate, light, and shatteringly crisp, they’re a great contrast to the heavier cookies I’m baking.
    As a side note, I actually found the batte much easier to work with once it had cooled and thickened slightly.

    Reply

  31. chhaya kapadia on December 20, 2012 at 3:55 pm

    I am very tempted to make these cookies. Can I make the batter a day in advance and then bake like 30 minutes before serving? Or it has to be made almost instantly? Another question, so boiling butter is like making clarified butter or Ghee as we know it in India? Because I always have that handy and might not need to make it on the spot. Thank you.

    Reply

    • Michelle on December 20th, 2012 at 6:56 pm

      Hi Chhaya, I don’t think I would refrigerate this batter. You want the cookies to spread, and they may not do so if the batter is chilled.

      Reply

  32. Chen on December 23, 2012 at 11:13 am

    Just made these and they taste delicious.
    2 questions though, I can’t get the cookies to turn out exactly round once they spread out, even though before they go in the oven they’re round. Any suggestions?

    Also- the cookies are turning out a little greasier than normal, I actually didn’t have parchment paper so substituted foil instead to line the cookie sheet. Might this be the culprit?

    Reply

    • Michelle on December 23rd, 2012 at 11:29 am

      Hi Chen, Mine were about half perfectly round, and half a little wonky. As for the greasy cookies… did they go straight onto the foil or did you grease the foil? If you greased it, then that would definitely be the culprit.

      Reply

  33. pam on January 12, 2013 at 7:40 am

    Hi!
    i tried these and they taste amazing. however, i want to pack them and give them away but found that they stuck together and crumbled real easily. i used watered down golden syrup (1:2 golden syrup to water).. is that why? :( or is it the humidity in singapore (i tried refrigerating them but they stuck together too so i guess not?)?

    Thanks!

    Reply

    • Michelle on January 15th, 2013 at 5:59 pm

      Hi Pam, That could certainly be the reason, as could the humidity. Any time I stack cookies in a storage container, I always separate layers with wax paper, which helps to keep the sticking to a minimum. Also, make sure they are completely cool before you store them.

      Reply

  34. Tawnya on January 12, 2013 at 2:07 pm

    These look soooo good!! I can’t wait to make them later today. Another fun thing to do with these cookies is to let slightly cool off as they need to be pretty warm to shape, ( be careful not to burn your fingers!) drape them over the back of a small dish or roll around the handle of a wooden spoon and let cool in that shape. Decorate by dipping or brushing with melted chocolate and sprinkling with cake decorations or chopped nuts. You can use the dish shaped cookies to serve ice cream in!

    Reply

    • Michelle on January 15th, 2013 at 6:00 pm

      Ooh thank you for the awesome ideas, Tawnya!

      Reply

  35. Jenifer on February 12, 2013 at 9:06 am

    I am thinking of adding these as a garnish to the top of a cupcake for a wedding. any thoughts on making them smaller and drizzling the batter instead of scooping it?

    Reply

    • Michelle on February 12th, 2013 at 8:32 pm

      Hi Jenifer, I haven’t done that, but it should work. Just keep in mind when you drizzle that it will spread pretty significantly.

      Reply

  36. Clare on April 18, 2013 at 10:38 pm

    Hi!
    I made these tonight but I’m having issues with them sticking to the parchment paper. Any suggestions?

    Reply

  37. Patty on April 30, 2013 at 11:28 pm

    These were outstanding!!! I made some with chocolate on the back and some plain but we preferred them plain to really enjoy the flavors.

    Reply

  38. Sarah on July 12, 2013 at 12:49 am

    Lovely for my first baking attempt of 2013 and it fit all of my requirements – fairly easy, quite pretty,with ingredients that I have on hand and delicious. Many thanks!

    Reply

  39. Barbara on December 25, 2013 at 2:23 pm

    We loved them! My cookies seemed to all melt into each other even when I made them really small but I quickly shaped them with a spatula when I took them out of the oven and they were fine. Thanks for sharing your recipe!

    Reply

  40. Carol on January 11, 2014 at 9:24 pm

    Made these tonight and I cannot stop eating them they are beautiful too but not as round as yours oh well I tried finding you on Instagram but couldn’t find you? I will be making these again soon and I will drizzle with chocolate next time thanks for posting love your recipes and blog my ig account is “carols_got_cakes” I will be posting a pic soon ☺️

    Reply

  41. Persnickety on January 25, 2014 at 2:18 pm

    A great recipe I can’t wait to try out. I love Almond Lace Cookies and those brave enough to try them! I wish more would.

    I came up with my own version of a Almond Lace Cookies, or as I sometimes call them, Broomstick cookies. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

    http://persnicketypanhandler.blogspot.com/2014/01/almond-lace-cookies.html

    Reply

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