Lace Almond Cookies with Chocolate Filling

01Method

1. 1

   Set your oven to 180 °C and prepare two baking sheets with parchment paper.

2. 2

   Pulse the almonds in a food processor until they reach a breadcrumb-like consistency.

3. 3

   In a small saucepan, gently heat the butter, cane sugar, and honey until fully dissolved.

4. 4

   Transfer the warm mixture to a bowl and fold in the flour, vanilla extract, and chopped almonds.

5. 5

   Drop small spoonfuls of the batter onto the prepared sheets, spacing them about 7 cm apart, and bake for 10-12 minutes until golden brown but not too dark.

6. 6

   Remove the sheet from the oven and immediately transfer the parchment (still attached) to cool on the countertop.

7. 7

   While cooling, bake the next batch of cookies using the same method.

8. 8

   After several minutes, the first batch will be firm enough to lift from the paper and transfer to a wire rack.

9. 9

   Once all cookies are baked and cooled, gently melt the chocolate in a small heatproof bowl over low heat.

10. 10

    Flip half of the cookies and brush a thin layer of chocolate on each one, then sandwich with another cookie and allow to set completely.

11. 11

    Store the finished cookies between layers of parchment in an airtight container for up to three days.