Description
Delight in these crispy, delicate Salted Chocolate Lace Cookies that combine nutty almond flour with toasted brown butter and sweetened condensed milk for a thin, lace-like texture. Each cookie is generously sandwiched with melted chocolate and finished with a sprinkle of flaked sea salt or crunchy pistachios, offering the perfect balance of sweet and salty flavors.
Ingredients
Cookies
- 4 tablespoons salted butter
- 3/4 cup almond flour
- 2/3 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 teaspoons water
Chocolate Coating and Garnish
- 12 ounces melted dark, semi-sweet, or milk chocolate
- Flaked sea salt (optional)
- Chopped pistachios (optional)
- Melted white chocolate (optional, for decorating)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Bake Brown Butter: Place the salted butter in a small pot over medium heat. Cook it for 2-3 minutes, stirring occasionally, until it turns lightly browned and emits a toasted aroma. Remove from heat promptly to avoid burning.
- Make the Cookie Dough: In a mixing bowl, combine the almond flour, sweetened condensed milk, vanilla extract, browned butter, and 2 teaspoons of water. Stir thoroughly until the mixture forms a thin, pourable batter.
- Scoop and Bake Cookies: Using a teaspoon, drop 1 teaspoon-sized amounts of the batter onto the prepared baking sheet, spacing each about 3 inches apart to allow spreading. Bake in the preheated oven for 7-8 minutes until the edges turn golden brown and lace-like.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet. Then carefully transfer them to a wire rack to cool completely, allowing them to crisp up fully.
- Assemble and Decorate: Once cooled, sandwich each cookie with melted chocolate. Drizzle additional melted chocolate or melted white chocolate on top for decoration. Optionally, sprinkle with flaked sea salt or chopped pistachios to enhance flavor and texture.
- Store Cookies: Place the finished cookies in an airtight container. They can be stored at room temperature for up to 4 days to maintain freshness.
Notes
- Be careful not to overbrown the butter to avoid a burnt flavor; it should be golden and fragrant.
- Spacing the cookies well on the baking sheet is essential to prevent them from merging during baking.
- For a different flavor variation, try using different types of chocolate like milk or semi-sweet as preferred.
- If desired, melted white chocolate adds a beautiful contrast and sweetness when drizzled on top.
- This recipe makes approximately 18 thin, delicate cookies.
- Store in an airtight container to keep cookies crisp and prevent moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
