Almond Lace Cookies a.k.a Italian Florentines




If you’re in a mood for a light crispy cookie, give this one a try. Almond Lace cookies also known as florentines are very popular in gourmet desserts, frequently used as a garnish.You can customise the cookie by adding in almonds or any dry fruits of your choice.You can drizzle some chocolate if you like. You can do str anise instead of fennel and cardamom like I did. You can also use vanilla beans here.A great way to add a summer touch to a cookie is by adding in some zest, you can do orange, lemon or even grapefruit.




The key takeaway for this recipe is measuring accurately the quantity of each ingredient.Please don’t eyeball measurements.I have provided measurements in grams and not cups to help you follow the recipe very closely. Just to show you how drastic things can go if you change the flour to sugar ratio I have baked 3 batches of cookies. Starting from the right the chunky ones have more flour and only white sugar and honey for sweetness. The light brown lace ones have lesser flour and more white and brown sugar mix.The dark brown one which you see in the pic above is pure brown sugar and honey with obviously lesser flour. I think you connected the dots right, more sugar than flour means thinner crispier cookie.Also note that since we are not really adding any leavening agent like baking soda and powder here, its the flour sugar and fat that is doing the magic.




Hope you enjoyed reading, do try out the recipe and share your photos and experiences in comments down below.If you wish to connect with me or share any ideas or if there is a recipe you want me to recreate for you feel free to write to me at

Much Love


Almond Lacey Cookies a.k.a Almond Tuilie or Florentines


  • Prep Time: 5m
  • Cook Time: 12m
  • Total Time: 17m


  • 64 grams All Purpose Flour
  • 50 grams Almonds
  • 57 grams Butter
  • 3/4 teaspoon Fennel Seeds
  • 1/2 teaspoon Cardamom
  • 50 grams Sugar
  • 4 tablespoons Honey
  • 1/2 teaspoon Coarse Salt


  1. Preheat oven to 190C (375F).Line a baking tray with parchment paper and set it aside.
  2. Blitz together almonds, fennel seeds and cardamom
  3. In a heavy bottom pan on medium heat, melt sugar honey salt and butter till it starts to foam
  4. Take it off the heat and add in the almond mix and the flour.Your batter will be very sticky and flowy (viscous)
  5. Take about 1/2 teaspoon of batter and place it on the parchment at least 3-4 inches apart
  6. Bake for 10-12minutes till the cookies stop bubbling and let it cool completely on a wire-rack for another 5 minutes



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