Ingredients:

  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (30g) sliced almonds
  • 1/4 cup (30g) candied orange peel, finely chopped
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces (115g) semi-sweet dark chocolate, chopped (optional)
  • 1 teaspoon vegetable shortening or coconut oil (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease baking sheets or line with parchment paper/silicone mats.
  2. In a small saucepan, combine butter, sugar, and honey. Melt over medium heat, stirring constantly until smooth and sugar is dissolved.
  3. Remove from heat. Stir in heavy cream, flour, vanilla, and salt until well combined.
  4. Gently fold in the sliced almonds and chopped candied orange peel.
  5. Drop rounded teaspoons of batter onto prepared baking sheets, leaving plenty of space between each cookie (they spread!).
  6. Bake for 8-12 minutes, or until the edges are golden brown and the center is bubbly. WATCH CAREFULLY as they can burn quickly.
  7. Let cookies cool on baking sheets for a minute or two before carefully transferring them to a wire rack to cool completely.
  8. Melt chocolate and shortening (or coconut oil) in a double boiler or microwave. Dip cooled lace cookies halfway into the melted chocolate and place them back on the wire rack to set. (Optional)
  9. If coating with chocolate, chill in the refrigerator for 10-15 minutes to set the chocolate. (Optional)