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!
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.
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.
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.
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.
Peppermint lace cookies are sandwiched with chocolate and decorated with crushed candy canes.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
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
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.
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.
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.
In a mixing bowl, stir together the almonds and flour.
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.
Allow to cool until it is cool enough to handle, about 15 minutes.
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.
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.
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.
In a microwave safe bowl, add the chocolate and microwave in 10 second increments, stirring in between until melted. Be careful not to burn.
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.
Add a small amount of melted chocolate to the top of each cookie and sprinkle with crushed candy canes.
Allow the cookies to cool and chocolate set. Store in an air tight container in the refrigerator for up to 2 weeks.
If you can find already peeled almonds, skip to step 3