Florentine Lace Cookies

From America's Test Kitchen Season 14: From an Italian Bakery

Why this recipe works:

These wafer-thin almond cookies have a reputation for being fussy and unpredictable, but we ensure success by making just a few tweaks. Instead of temping the hot sugar mixture that forms the base of the dough, we remove it from the heat when it thickens and begins to brown. We substitute… read more

These wafer-thin almond cookies have a reputation for being fussy and unpredictable, but we ensure success by making just a few tweaks. Instead of temping the hot sugar mixture that forms the base of the dough, we remove it from the heat when it thickens and begins to brown. We substitute orange marmalade for the usual candied orange peel and corn syrup combo, producing a more complex citrus flavor. These cookies are baked much darker than most cookies, which enhances their delicate crispiness, and a flourish of carefully melted chocolate completes the professional pastry shop effect.

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Florentine Lace Cookies

The easy part about these cookies is that most of the work takes place in a saucepan. The harder part? Perfecting their delicate lacy shape and glossy chocolate coating.

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Makes 24 Cookies

It’s important to cook the cream mixture in the saucepan until it is thick and starting to brown at the edges; undercooking will result in a dough that is too runny to portion. Do not be concerned if some butter separates from the dough while you’re portioning the cookies. For the most uniform cookies, use the flattest baking sheets you have and make sure that your parchment paper lies flat. When melting the chocolate, pause the microwave and stir the chocolate often to ensure that it doesn’t get much warmer than body temperature.

Ingredients

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