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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