Home > Recipes > Desserts > Cookies > Almond Lace Cookies
by Michelle
December 4, 2012 (updated Mar 18, 2020)
Jump to Recipe
4.34 (27 ratings)
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:
Three years ago: Chocolate Sandwich Cookies (Homemade Oreos)
Almond Lace Cookies
Yield: 72 cookies
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr
A fabulous recipe for classic lace cookies, full of almonds and oats.
4.34 (27 ratings)
Print Pin Rate
Ingredients
- ⅔ cup (151.33 g) unsalted butter
- 1 cup (220 g) light brown sugar
- ¼ cup (85.25 ml) light corn syrup
- 1 tablespoon whole milk
- ¼ teaspoon (0.25 teaspoon) salt
- 1½ cups (121.5 g) old-fashioned rolled oats
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup (118.29 g) toasted, finely chopped almonds
Instructions
Preheat oven to 375 degrees F; adjust oven rack to the upper third of the oven. Line baking sheet with parchment paper; set aside.
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.
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.
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.
Notes
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.
Nutritional values are based on one cookie
Calories: 45kcal, Carbohydrates: 5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 27mg, Potassium: 13mg, Sugar: 4g, Vitamin A: 55IU, Calcium: 5mg, Iron: 0.1mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Snack
Cuisine: American
Originally published December 4, 2012 — (last updated March 18, 2020)
« Previous PostFriday Things
Next Post »Homemade Peppermint Marshmallows
72 Comments on “Almond Lace Cookies”
-
Rosie P — Reply
This is a good recipe. I didn’t mix everything in the pan on the stove, I just added it all in a glass bowl and it worked out fine. I took these to work one day and they were gone in an hour! Now I make them to hand out during the holidays and some even request I make them again.
! -
Joann Robinson — Reply
I was so excited about this recipe but it wasn’t what I expected sadly. Nothing personal just wasn’t for me.
-
Debbie — Reply
These cookies are delicious and pretty and everybody loves them. Easy to make. Time consuming to bake but so worth it. It’s very true to only use a scant of dough.
-
Kae — Reply
Such a great recipe! I added 1.5 tsp almond extract and a pinch more salt and everyone loved these!
Almond laces don’t traditionally have oats in them, but I’m so glad I stumbled across this recipe because I personally love the oats!
-
ShaNae — Reply
Did you use the almond extract with the vanilla or on its own?
-
-
Jin — Reply
The cookies turned out great! They tasted so good with just right amount of sweetness and with delicate crunch feeling and yet chewiness. Oh, these cookies are thin so that they differ from others but the sweet buttery taste of these thin cookies filled my mouth and made me happy. It was one of the easiest recipe that also tasted great and loved by almost everyone from my gatherings. I made this recipe two times in one week for two completely different groups of people, and both group loved the cookies. Few asked for the recipe as well for their group gathering.
Thank you! -
Lynn Steffan — Reply
See AlsoClassic Buttery Spritz Cookies RecipeCrispy Lace Cookies Recipe - An Elegant Christmas Cookie!Gingerbread Cookies RecipeBrussels Cookies • Easy Recipe!I, too, found the cookies to be excessively oily. I lined the cookie sheets with parchment paper and had to wipe the paper down after each batch. I ended up adding 2 more T of flour toward the end of the bake and still the cookies were too oily.
I rechecked the recipe and I had followed it correctly. I did manage to form them into a more rounded shappe while they were still warm. The taste was good. -
Donna A Pollock — Reply
I really love these cookies, but I have never made them. I’m about to try them this weekend……wish me luck.
Happy Baking to all you bakers -
Kate Wanderer — Reply
We live in Virginia, but my husband was raised in New Kensington, PA. We’re in town for his 55th high school reunion and kicked off the visit with dinner at Hoffstot’s Cafe Monaco in Oakmont, PA. As always, we enjoyed their almond lace cookies. When we got back to our hotel, I googled “almond lace cookies recipe.” Up came your recipe, along with your reference to a restaurant near you that hands them out. Then I saw you are from Pittsburgh, Have you had Hoffstot’s cookies? I am definitely going to try your recipe when I get home!
-
Michelle — Reply
Hi Kate, Oh my what a small world! Yes, I was referring to Hoffstot’s cookies! Enjoy your visit here :)
-
-
Cathy — Reply
I made these cookies a couple of days ago. Unfortunately, I burned the almonds while toasting them and did not have anymore to replace them. So, I substituted cashews and OMG…these cookies taste like a little bit of heaven! They are light, buttery, crispy, chewy and did I mention, buttery. I will definitely keep this recipe in my favorites collection! Thanks for sharing the recipe. Merry Christmas and God bless.
-
John Schick — Reply
Michelle,
Our daughter has celiac disease. What flour do you think would make the best substitute in these cookies?
-
Michelle — Reply
Hi John, Unfortunately I haven’t done any gluten-free baking, so I couldn’t say which type of flour would be best. I’m sorry I couldn’t be of more help!
-
-
Avra-Sha Faohla — Reply
How finely chopped can they be? Will ground almonds work?
-
Michelle — Reply
Hi Avra, You definitely don’t want to use ground almonds, just chop them as finely as you can with a kitchen knife.
-
Annalise —
Thought I would share as I just made these (and they are SO good!)…I’m a bit lazy and used a food processor on pulse. Kept a close eye on the almonds so they didn’t end up “ground”. Congrats, Michelle, on beautiful Joseph!
-
-
-
Persnickety — Reply
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
-
Carol — Reply
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 ☺️
-
Michelle — Reply
Hi Carol, I am on Instagram, my username is @thebrowneyedbaker. You can find me here: http://instagram.com/thebrowneyedbaker
-
-
Barbara — Reply
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!
-
Sarah — Reply
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!
-
Patty — Reply
These were outstanding!!! I made some with chocolate on the back and some plain but we preferred them plain to really enjoy the flavors.
-
Clare — Reply
Hi!
I made these tonight but I’m having issues with them sticking to the parchment paper. Any suggestions? -
Jenifer — Reply
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?
-
Michelle — Reply
Hi Jenifer, I haven’t done that, but it should work. Just keep in mind when you drizzle that it will spread pretty significantly.
-
-
Tawnya — Reply
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!
-
Michelle — Reply
Ooh thank you for the awesome ideas, Tawnya!
-
-
pam — Reply
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!
-
Michelle — Reply
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.
See AlsoOatmeal Lace Cookies Recipe
-
-
Chen — Reply
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?
-
Michelle — Reply
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.
-
-
chhaya kapadia — Reply
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.
-
Michelle — Reply
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.
-
-
Jennifer Rasnick — Reply
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. -
Marie — Reply
I made these today, but they didn’t spread, what did I do wrong?
-
Michelle — Reply
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.
-
-
Monica — Reply
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!
-
Michelle — Reply
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!
-
-
Laura Dembowski — Reply
I have never had almond lace cookies but they sound and look great!
-
Renee — Reply
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 :)-
Michelle — Reply
Hi Renee, Yes, that would totally work!
-
-
Loretta | A Finn In The Kitchen — Reply
I’ve never attempted something like this. They looks so dainty and beautiful.
-
Yvonne — Reply
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!
-
Michelle — Reply
Hi Yvonne, You could try honey, but I wouldn’t use maple syrup.
-
-
Nikki @Pennies on a Platter — Reply
Such beautifully cookies, Michelle! I love Florentines, which are also delicate. I’m thinking they are very similar to these. Merry Christmas, girl!
-
MollyCakes @ MollyCakesBakes — Reply
can’t wait to try!
Love how you “Christmasified” the blog header! -
Paula — Reply
Almond lace cookies are addictive! I’ve only made them once. They were not as pretty nor as uniform as yours.
-
Kate — Reply
Perfect! I love a delicate cookie and a cup of tea…seems elegant!
-
Tracy via the traveling cupcaje — Reply
These look amazing! I would love these with some dark chocolate sandwiched between two cookies! They look so easy to make – thanks for sharing
-
Margaret Mary — Reply
I have quick oats. Will that work?
-
Michelle — Reply
Hi Margaret, No, they are too fine of a cut, you’ll need the traditional, old-fashioned rolled oats for this recipe.
-
-
Tamara — Reply
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!
-
Michelle — Reply
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.
-
-
Katie @ Blonde Ambition — Reply
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!
-
So pretty and light! Great for a cookie tray!
-
Stephanie — Reply
I’ve always wanted to make these. I’ll try these next year! =)
-
Ashley @ Wishes and Dishes — Reply
My Christmas baking list is getting long but these are a must-add!!
-
Fran@fransfavs.com — Reply
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!
-
Holly — Reply
These are beautiful and definitely going on my Christmas baking list!
-
MelissaS — Reply
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 :)
-
Michelle — Reply
Whoa, what a fabulous idea! If you make them, please let me know how they turn out!
-
-
Carol — Reply
Are the almonds measured before or after chopping?
-
Michelle — Reply
Hi Carol, After chopping.
-
-
I love almond lace cookies! Your cookies looks delish! I can’t wait to make them.
-
Lynda — Reply
Never tried these before but they look delicious! Definitely need to try!
http://lyndajanecakes.blogspot.co.uk/
x -
Jessica @ Portuguese Girl Cooks — Reply
Those are so pretty! I made them last year for the first time and loved them.
-
little kitchie — Reply
i just love these cookies! we make them and sometimes dip them in dark chocolate – yum! yours look gorgeous!
-
Michelle — Reply
Oooh, love the idea of dipping them in chocolate! Genius!
-
-
Blog is the New black — Reply
I made lace cookies for the first time a few winters ago- so pretty!
-
Averie @ Averie Cooks — Reply
They’re so delicate and dainty and pretty! Gorgeous!
-
Erin @ Wholly Delicious Dishes — Reply
I love it when cookies turn out so pretty. How nice to have someone share a special recipe with you:)
-
Im At Home Baking — Reply
These look so yummy & pretty!!
