Name: Chocolate Florentine Lace Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup all-purpose flour (substitute gluten-free 1:1 for GF baking); 1/2 cup unsalted butter; 1 cup sliced almonds (toasted lightly for deeper flavor); 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 ounces dark chocolate (60–72% cacao)

I learned these Chocolate Florentine Lace Cookies when I needed a show-stopping, thin crisp cookie to serve with coffee at a small holiday gathering. They’re wafer-thin, shatteringly crisp at the edges, and dipped in dark chocolate so each bite has a lovely bitter-sweet finish. They’re perfect when you want a delicate, bakery-style cookie that looks fancier than the effort it takes.

I also love pairing them with other cookie experiments for a cookie swap — for a softer contrast, try the pumpkin-chewy option I adapted here for gluten-free crowds: gluten-free pumpkin chocolate chip cookies.

Why you’ll love this dish

These florentine lace cookies are deceptively simple but impressive. They bake quickly, require only pantry staples plus sliced almonds, and you can finish them in minutes with melted dark chocolate for a professional look. Because the batter spreads into lace-like discs, you end up with elegant, crisp cookies that are both delicate and richly chocolatey.

“Thin, crisp, and beautifully chocolate-dipped — every guest asked for the recipe. A perfect mix of crunch and chocolate.” — a regular at my dessert table

Make them for holiday parties, afternoon tea, or anytime you want a light cookie that pairs wonderfully with espresso or a dessert plate. They’re also budget-friendly since sliced almonds and cocoa go a long way.

How this recipe comes together

You’ll melt butter with sugar and cocoa to make a glossy base, then fold in flour, almonds, vanilla, and salt to a loose batter.
Small spoonfuls spread thinly in the oven into lace-like discs in about 8–10 minutes.
After cooling, dip the bottoms in melted dark chocolate for a shiny finish and a flavor counterpoint to the toasted almonds.

This short process means you can bake multiple trays in under an hour once your oven’s preheated. For a crunchy-crisp texture, watch the edges carefully — that’s where doneness shows up first.

What you’ll need

1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup all-purpose flour (substitute gluten-free 1:1 for GF baking)
1/2 cup (1 stick) unsalted butter
1 cup sliced almonds (toasted lightly for deeper flavor)
1 teaspoon vanilla extract
1/4 teaspoon salt
4 ounces dark chocolate (60–72% cacao works well)

Notes: Use thinly sliced almonds — they help create the classic lacy structure. If you prefer a nuttier flavor, swap half the almonds for chopped hazelnuts. For a dairy-free version, replace butter with a firm vegan butter and use dairy-free chocolate. For more simple cookies to round out a dessert platter, consider trying these minimal-ingredient treats: 3-ingredient sugar cookies.

Step-by-step instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the sugar, cocoa powder, and butter. Stir constantly until the butter melts and the mixture becomes smooth and glossy. Remove from heat.
Stir in the flour, sliced almonds, vanilla, and salt. The batter will be loose — that’s correct.
Drop teaspoon-sized mounds of batter onto the prepared sheet, spacing them about 3 inches apart to allow spreading.
Bake for 8–10 minutes, watching for the edges to become crisp and set. The centers may look slightly soft but will firm as they cool.
Let cookies cool on the sheet 2–3 minutes, then transfer to a wire rack to cool completely.
Melt the dark chocolate in a heatproof bowl over a simmering pot of water or in 20–30 second bursts in the microwave, stirring until smooth. Dip the bottoms of cooled cookies into the chocolate and place chocolate-side down on parchment to set.
Allow the chocolate to harden fully before serving or packing.

Tip: If cookies spread too thin on your first tray, drop slightly smaller mounds next time. For uniform circles, use a small cookie scoop.

Best ways to enjoy it

Serve these cookies on a dessert platter with a mix of textures — pair them with a soft biscotti or a creamy panna cotta to contrast the crispness. They’re lovely with:

Espresso or dark roast coffee (the chocolate and coffee flavors complement each other).
A scoop of vanilla bean ice cream — nestle a couple of cookies alongside for crunch.
Warm mulled wine or port for holiday evenings.

If you’re assembling a cookie box, layer them flat between parchment so the chocolate stays pristine.

How to store & freeze

Room temperature: Store in an airtight container at room temperature for up to 1 week. Layer parchment between cookies to prevent sticking.
Refrigerator: Not necessary; chilling can make them lose crispness. If you do refrigerate, bring back to room temperature before serving to restore snap.
Freezer: Flash-freeze cooled cookies in a single layer on a tray for 1 hour, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature; crispness returns well after a few minutes out of the bag.
Food safety note: Keep the cookies dry and avoid storing with moist or strongly scented items to protect texture and flavor.

Helpful cooking tips

Toast the almonds briefly in a 350°F oven for 5–7 minutes before adding them — this deepens flavor and reduces residual moisture.
Don’t overbake: edges should be golden and crisp; centers firm up as they cool.
Use a thin spatula when transferring warm cookies from sheet to rack to avoid tearing.
For a glossy chocolate finish, stir in a small teaspoon of neutral oil (like light olive or coconut) into the melted chocolate to make dipping smoother.
If the chocolate blooms (white streaks), it’s still safe to eat; for the glossiest look, temper chocolate or use couverture.

I often pair technique notes with experiments — for a spicier riff try a pinch of cinnamon or a tiny dash of espresso powder in the batter.

Creative twists

Orange zest: Add 1 teaspoon grated orange zest to the batter for a chocolate-orange florentine.
Nut swap: Use pistachios or macadamia nuts for a different flavor and color.
White chocolate drizzle: Instead of dipping, drizzle warmed white chocolate across the tops for contrast.
Vegan: Use plant-based butter and dairy-free chocolate to make these vegan-friendly.
Salted caramel: Dip the cookie bottoms in caramel first, freeze briefly, then coat with dark chocolate for a layered treat.

For a contrasting cookie texture in a cookie assortment box, try pairing with a soft, filled cookie like these creative brown-sugar filled options: brown sugar pop-tart cookies.

Helpful answers

Q: How long do these cookies take from start to finish?
A: Active prep is about 15–20 minutes. Baking and cooling take another 20–30 minutes depending on how many trays you bake, so plan for roughly 40–50 minutes total.

Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it for up to 24 hours. Bring it briefly to room temperature before dropping onto the sheet so it spreads properly.

Q: My cookies spread too much and were paper-thin — what went wrong?
A: Too-warm batter or overly large drops can cause excessive spreading. Try smaller spoonfuls and chill the batter for 10–15 minutes, or use a slightly cooler oven calibrated with an oven thermometer.

Q: Are sliced almonds necessary?
A: They help give the lace structure and delicate crunch. Chopped nuts work but will produce a chunkier lace pattern.

Q: Can I use milk chocolate instead of dark?
A: Yes — milk chocolate yields a sweeter finish. Dark chocolate balances the cookie’s richness better, but use what you prefer.

Conclusion

These Chocolate Florentine Lace Cookies are a small-bite marvel: quick to make, elegant to serve, and flexible enough for many flavor twists. If you’d like more background on traditional florentine technique, this tutorial on Florentine Cookies at Culinary Ginger is a helpful deep dive. For an alternative lace-cookie perspective and additional variations, check this tried-and-true Florentine Cookies Recipe on Allrecipes.