These Peppermint Florentine Cookies (or Lace Cookies as they are also known) are sandwiched with melted chocolate and decorated on the outside with even more chocolate and crushed candy canes. These delectable lace cookies are destined to be your new Christmas or Holiday favorite!

Crushed candy canes on top of lace sandwich cookies displayed on a grey plate

The thin, crispy lace cookies (or lace biscuits for my U.K friends) are delicious on their own, but sandwiching them with chocolate makes them truly next level. Whether you’re a dark, milk or white chocolate fan they are sure to be the hit of your next holiday social gathering. 

Holding a Florentine lace cookie topped with white chocolate and crushed candy canes

For all the different chocolate lovers in all of us, I have dark or milk chocolate Florentine Cookies, also White Chocolate Florentine Cookies, which all work well with the peppermint option. For a year-round treat, choose your favorite version!

A white chocolate Florentine and dark chocolate Florentine cookie on a grey plate

This particular peppermint variation are truly festive and perfect for the holiday season. Peppermint extract is added to the cookies, then crushed candy canes are ‘glued’ to the outside using melted chocolate to further drive home the cool peppermint flavor.

Holding a Florentine lace cookie that is coated in milk chocolate and crushed candy canes

Again, the choice of chocolate is completely up to you. In addition to being the glue to hold them together, your chocolate choice is also drizzled on the top which helps keep the crushed candy canes in place once the chocolate has cooled. You simply cannot miss out on making these delicious confections for this holiday season!

The lace cookies themselves are made with finely chopped raw almonds. You will have to peel the almonds before blending them, but never fear – I have a really easy method to peel almonds. If you can find them already peeled (also known as blanched) that’s a surprise bonus.

White and milk chocolate Florentine cookies topped with crushed candy canes

If you’ve made these Peppermint Florentine Cookies, leave a comment below. You can also ask a question, I love to hear from my readers.

Yield: 30 cookies

Peppermint Florentine Cookies

A pewter plate full of peppermint Florentine cookies

Peppermint lace cookies are sandwiched with chocolate and decorated with crushed candy canes.

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 1 cup (145 grams) raw almonds (see note)
  • 3 tablespoons all-purpose flour
  • 3/4 cup (140 grams) granulated sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 5 tablespoons (71 grams) unsalted butter
  • 1 teaspoon peppermint extract
  • 1 ¼ pounds (567 grams) white or milk chocolate cut into small chunks
  • Crushed candy canes

Instructions

  1. Position oven rack in the center of the oven. Preheat oven to 325°F/163°C. Line a large 17 x 12 inch (43 x 30 cm) baking or cookie sheet with parchment paper or a silicone mat.
  2. To peel the almonds: Over high heat, bring a saucepan of water to a boil.
Add the almonds and boil for 1 minute (no longer because they will soften). Drain and rinse with cold water to cool and stop them from cooking. Spread onto a towel and rub them until the peels come off. Dry well.
  3. Add the almonds to a food processor or blender and pulse until finely chopped. It’s ok if there are a few larger pieces, but not too large.
  4. In a mixing bowl, stir together the almonds and flour.
  5. To a small saucepan add the sugar, heavy cream corn syrup and butter. Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and the sugar is completely dissolved. Continue to simmer for 1 minute. Remove from the heat and add the mixture to the almond mix along with the peppermint extract. Stir until combined.
  6. Allow to cool until it is cool enough to handle, about 15 minutes.
  7. Using a teaspoon measuring spoon, portion out 1 teaspoon of dough and roll into a ball using your hands. Roll the balls as round as you can, this will ensure nice round cookies. If the dough seems dry and crumbly, simply put a ball of the dough your warm hand it will soften so you can shape.
  8. Place the dough balls 6-inches (15 cm) apart on to the prepared baking sheet. They spread to 3-inches (7 ½ cm) in diameter. You'll need to work in batches to fit your baking sheet. Bake for 10-12 minutes or until golden brown. Time will depend on your oven. If they spread and join together, use a sharp knife to separate while they are hot and soft on the baking sheet as they will harden very quickly.
  9. Remove from the oven and allow to cool on the baking sheet for 2 minutes until they are no longer soft, then transfer to a cooling rack using a thin spatula. Repeat with the remaining dough.
  10. In a microwave safe bowl, add the chocolate and microwave in 10 second increments, stirring in between until melted. Be careful not to burn.
  11. Take a cooled cookie, spread the chocolate on one side, take another cookie and make a sandwich, press carefully as they are delicate. Repeat with all cookies.
  12. Add a small amount of melted chocolate to the top of each cookie and sprinkle with crushed candy canes.
  13. Allow the cookies to cool and chocolate set. Store in an air tight container in the refrigerator for up to 2 weeks.

Notes

If you can find already peeled almonds, skip to step 3

Nutrition Information

Yield

30

Serving Size

1

Amount Per Serving Calories 40Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 18mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.