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Milk chocolate Florentine (Lacey's) cookies

Milk Chocolate Florentine (Lacey's) Cookies

Crispy cookies with toffee, almond, and milk chocolate. Easy to make and incredibly delicious!
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 15 sandwiches
Calories 134kcal



  • Pulse the almonds in a food processor until finely chopped. Combine almonds, flour, and salt in a medium bowl.
  • In a saucepan over medium heat, combine the butter, sugar, and corn syrup. Bring to a boil while stirring occasionally, to completely dissolve the sugar. Let boil for about a minute, remove from heat, and stir in vanilla. Pour the mixture into the almond bowl, and stir to combine. Set aside for about a half hour, to cool.
  • Preheat oven to 350 degrees F. Line cookie trays with parchment paper. Using a teaspoon, scoop batter one teaspoon at a time onto the parchment paper. Roll into balls, and place with at least 2-3 inches of space between each cookie, as they will spread while baking. Bake one pan at a time, for 8-10 minutes, or until flat and a golden brown color. Cool on the baking pan for a few minutes, and transfer to a wire rack.
  • Once all cookies are baked, place 4 oz of good quality milk chocolate in a microwave safe bowl, and microwave on 50% power for one minute. Remove and stir, and heat for additional 30 second increments until melted. Match each cookie with a similar sized pair. Flip one cookie over, spoon some melted chocolate on, spread around, and place the other cookie one top. Set aside to cool and set. 
  • Store in an air-tight container. You may want to place parchment paper between cookies if you are stacking them. 


Adapted from: food network


Calories: 134kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 117mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Calcium: 41mg | Iron: 1mg