My Lace Sandwich Cookies, also known as Laceys, are thin and delicate, but pack so much flavor between the chocolate and almonds that you won't stop eating them!
- 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.
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Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
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Place the almonds in a food processor and grind to the texture of breadcrumbs (not as fine as flour).
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In a small saucepan, heat the butter, brown sugar, and honey until the butter and sugar are melted.
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Transfer the butter mixture to a small mixing bowl and stir in the flour, vanilla extract, and almonds.
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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).
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Remove the pan from the oven and immediately lift the parchment paper with the cookies onto a counter to let cool.
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While the cookies are cooling, get another batch of cookies into the oven.
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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.
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Once all the cookies are baked and cooled, melt the chocolate in a small saucepan over low heat.
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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.
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Store lace cookies between layers of parchment in an airtight container for up to 3 days.