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Hi Bold Bakers!
IN THIS RECIPE: Want a fancy treat without all the work? Lace sandwiches, or laceys, are absolutely the trick. I love the flavors of laceys, they’re nutty and toffee-like with chocolate in between, but the textures are what make this easy-to-make, delicate cookie shine. They’re crispy, super thin, and I can’t stop eating them.
These lovelies have only 7 simple ingredients — seriously, the only thing you might have to run out for are some almonds or bittersweet chocolate if you ran out. They come together in no time, too, if you need an absolute last-minute dessert show-stopper or holiday gift.
Homemade lace sandwiches are a real crowdpleaser. I use almonds for these laceys, but you can choose your favorite nut of choice too!
What Are Lace Sandwiches (Laceys)?
Crispy, crunchy lace sandwiches have the delicious flavors of almonds, caramel hints, and chocolate, and the texture is crunchy and very delicate.
They’re made with butter, dark brown sugar, honey, AP flour, vanilla extract, bittersweet chocolate, and nuts. They get their names from their see-through appearance, which looks a lot fancier than it is to make!
What You Need To Make Lace Sandwiches
- Measuring Cups and Spoons
- 2 Baking sheets
- Parchment paper
- Food processor
- Small saucepan
- Mixing bowls
How To Make Lace Sandwiches
These beautiful cookies come together so quickly. Here is how you make laceys:
- Preheat the oven to 350°F (180°C) and line your 2 baking sheets with parchment paper. Set aside.
- In a food processor, grind the almonds to the texture of breadcrumbs, but not as fine as flour.
- Heat the butter, brown sugar, and honey in a small saucepan until the butter and sugar have melted.
- Transfer the butter mixture to a small mixing bowl and stir in the flour, vanilla extract, and almonds.
- Place rounded teaspoonfuls of this batter, about 3 inches (7½cm) apart, on the prepped baking sheets. Bake in the preheated oven for 10-12 minutes, until golden brown but not too dark.
- Remove the pan and immediately lift the parchment paper, with the cookies, onto a counter to let cool.
- While they are cooling, pop the other batch of cookies into the oven.
- After a few minutes, the cookies will have cooled and hardened. At this time, you can lift them off the paper and transfer them to a wire rack to cool completely.
- Once all o the cookies have been baked and cooled, melt the chocolate in a small saucepan over low heat.
- Turn half of the cookies over and brush a thin layer of chocolate on them. Sandwich the cookies with another cookie and let it rest until the chocolate is set.
Gemma’s Pro Chef Tips For Making Lace Sandwiches
- You can use walnuts, pecans, or any other nut you prefer in place of the almonds.
- You can replace the honey with corn syrup or golden syrup if that is what you have on hand.
- If you prefer milk chocolate or even white chocolate, go ahead and use this instead of bittersweet chocolate.
- You can also serve these cookies without any chocolate!
- Try crumbling these cookies on a scoop of homemade chocolate or vanilla ice cream or coffee gelato!
How To Store Homemade Lace Sandwiches
Homemade lace sandwiches can be stored in an airtight container for up to 3 days. Be sure to store the cookies between layers of parchment, so they do not stick together.
‘Tis The Season (For More Cookies!)
Have you seen my two new cookie lists? Check out The Top 10 Classic Christmas Cookies and the Top Holiday Cookies of 2021!
And don’t forget to buy my Bigger Bolder Baking Cookbook — it makes the perfect gift!
Plus, SUBSCRIBE NOW to the Bold Baking Academy for exclusive in-depth baking courses, The Baking Concierge™, and the Bold Baking Academy Community!
Try These Recipes!
Lace Sandwich Cookies Recipe (Laceys)
Ingredients
- 1 ½ cups (7½oz/213g) almonds
- ½ cup (4oz/115g) butter
- ¾ cup (4½oz/128g) dark brown sugar
- ¼ cup (2½oz/71g) honey
- 3 tablespoons all-purpose flour
- ½ teaspoon vanilla extract
- 1 cup (6oz/170g) finely chopped bittersweet chocolate.
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Place the almonds in a food processor and grind to the texture of breadcrumbs (not as fine as flour).
- In a small saucepan, heat the butter, brown sugar, and honey until the butter and sugar are melted.
- Transfer the butter mixture to a small mixing bowl and stir in the flour, vanilla extract, and almonds.
- Place rounded teaspoonfuls 3 inches (7½cm) apart on one of the prepared baking sheets and bake for 10-12 minutes, until golden brown but not too dark (or they will taste burnt).
- Remove the pan from the oven and immediately lift the parchment paper with the cookies onto a counter to let cool.
- While the cookies are cooling, get another batch of cookies into the oven.
- After a few minutes, the cookies will have cooled and hardened. You can then lift them off the paper and transfer them to a wire rack.
- Once all the cookies are baked and cooled, melt the chocolate in a small saucepan over low heat.
- Turn half of the cookies over and brush a thin layer of chocolate on them. Sandwich the cookies with another lace cookie and let rest until the chocolate is set.
- Store lace cookies between layers of parchment in an airtight container for up to 3 days.
These were a real hit with my poker buddies! I didn’t have chocolate, so I used butterscotch. Delicious!
These just came out of the oven. I should have used bigger sheet pans! I put only 6tsp. on each tray and they still ran into each other, but thankfully, easy to cut and push apart as soon as they come out of the oven if you work fast!… so…they are now more square, odd shaped…different size cookies! …chewy, delicious, and very rich. No sandwiching…just going to drizzle with dark chocolate and call it a day!
question please almonds, raw or roasted?
Can these be made with gluten free flour?
I’ve made this recipe so many times, and it is a family favorite! I sneak some orange zest into the butter mixture now and then to add a citrusy zip. So yummy!
Thanks for another winner, Gemma!
Any options to make these nut free? What could be used as a substitute for the almonds?
They ingredients & texture is just perfect ????
Would these hold up well to shipping? Looking for good cookie options for sending edible gifts this season.
I’m making them now. What about longer storage (freezing)?
I want them for a party next week but im preparing in advance.
Also, did u make on dark or light pans? My aluminum pans tend to take a bit longer to brown my cookies than my dark pans.
Wow this looks so yummy. I am going to try this coming weekend for my husband.