Put a fun twist on homemade lace cookies with pistachios! These pistachio lace cookies aka florentines are buttery, crisp, and beautiful!

homemade lace cookies coated in chocolate

Homemade Lace Cookies

V important question. What’s your favorite nut? For Sofi and I the answer is pistachios. Hands down. So when we decided to make homemade lace cookies, and we wanted to put our own spin on it, we were like why not use PISTACHIOS? Crunchy, nutty, chocolatey and dangerously addicting, these homemade lace cookies are made with just a few ingredients and look super fancy.

easy homemade lace cookies with chopped pistachios

What are lace cookies?

Lace cookies are a thin crispy cookie, traditionally made from finely chopped nuts (usually almonds), butter, and sugar. The cookies spread very thin as they bake, almost caramelizing as they bubble up creating the “lacy” pattern that give these cookies their name. The flat side of the cooled cookies are then spread with melted chocolate. Voila! Lace cookies.

glass of milk with homemade lace cookies

Ingredients for Homemade Lace Cookies

If you’ve never had lace cookies, you’re missing out. Basically, if you like nuts, sugar, caramel and chocolate, you’re going to like these. And like, who doesn’t love those things? You’ll need less than ten ingredients!

  • Pistachios
  • Flour
  • Butter
  • Brown Sugary
  • Honey
  • Cream
  • Salt
  • Vanilla Extract
  • Dark Chocolate

easy lace cookies on a cooling rack

How to melt chocolate in a double boiler:

For the longest time double boilers puzzled me. Why not just melt the chocolate in a microwave? Well, now I have a teensy city kitchen and we don’t have a microwave! And while I do miss my microwave sometimes, I actually prefer melting chocolate in a double boiler and I’ll tell you why. When melting or heating something up over a double boiler it is much easier to control the temperature and see the direct effect it’s having, rather than stopping and starting your microwave to check on your ingredients.

  1. Fill a medium saucepan or pot with 1 to 2 inches of water and bring a simmer.
  2. Place a heat-safe bowl (SO important. One time I did not do this and the results were quite bad hehe) on top of your pot. Basically the steam from the simmering water will warm up the bowl to heat up your chocolate.

  3. Add the chopped chocolate to the bowl. You’ll want to make sure your chocolate is chopped to the same size pieces that way it will heat up evenly. Stir the chocolate with a spatula until it is smooth and completely melted.

  4. Remove the bowl from the heat (be careful, it might be hot!) If the chocolate starts to get hard again, just repeat the process!

crunchy homemade lace cookies in a stack

Let’s celebrate Friday my loves, with these delicate, caramelly cookies! Happy baking.



Homemade Pistachio Lace Cookies

easy lace cookies on a cooling rack

These crunchy, nutty, chocolatey homemade lace cookies, put a spin on a classic with chopped pistachios and dark chocolate. Try to eat just one.

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 20 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: italian


  • 1 1/2 cups shelled pistachios
  • 3 tablespoons all purpose flour
  • 6 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons honey
  • 2 tablespoons cream
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 8 ounces dark chocolate, chopped into small pieces


  1. Line two baking sheets with parchment paper and preheat the oven to 350°F
  2. Place pistachios in a food processor or blender and pulse until very finely chopped. Set aside.
  3.  In a small sauce pan, melt the butter, sugar, honey and cream together until the sugar dissolves. Take off the heat and stir in the salt and vanilla. Mix in the chopped pistachios and flour and let sit. The batter will thicken up as it sits, so don’t worry if it’s thin.
  4. Using a teaspoon measure scoop out level teaspoons 3 inches apart on prepared baking sheets. The cookies will spread a LOT as they bake. Place cookies in oven and bake for about 7 minutes or until the edges are just golden brown and the cookies are bubbling (this is creating that iconic lace pattern). Finish baking cookies and let them cool entirely.
  5. In a double boiler melt the chopped chocolate, constantly whisking until the chocolate is completely melted. Using an offset spatula, spread the back of the lace cookies (the flat side) with a thin layer of chocolate. Set face side down to let the chocolate set. Some chocolate will seep through the holes onto the front side–that’s what you want.
  6. After the chocolate has set, store in a sealed container at room temperature for 7 days or in the freezer for up to 3 months.


  • We HIGHLY recommend getting parchment paper for these cookies. A greased cookie sheet won’t cut it and the delicate cookies will be harder to get off of the pan
  • If you don’t have pistachios, you can always use almonds instead!

Keywords: lace cookies, homemade lace cookies, pistachio lace cookies


homemade lace cookies


Laura | Tutti Dolci

Lace cookies are the best!! Loving the pistachios in these.

Melissa Mc Whinney

These look amazing! I would love to make them for Passover. Can you recommend a matzoh meal or potato starch replacement fir the flour? Thank you!

Sofi | Broma Bakery

Hey Melissa!

What a great idea! A great replacement for the flour would be almond meal! You could also make your own pistachio flour but finely grounding some additional pistachios!

Hope this helps 🙂


***** Excellent. We loved them. Thank you.

Sofi | Broma Bakery

YAY. So happy these turned out well for you!


What a yummy looking stack…can’t wait to try these…happy feasting!

Sofi | Broma Bakery

Thank you!! You too 🙂

Gina Michak

I’ve never made a lace cookie, but this recipe is going to change all that! Looking forward to baking them this weekend and posting a pic!

Sofi | Broma Bakery

DO IT! They’re so delicious. Can’t wait to hear how they go for you 🙂


These are the best tasting cookies


The cookies came out really nice once I perfected the timing. Its important not to let the edges get any more than just golden… I overcooked the first pan and they tasted like burnt sugar. 5 1/2 minutes seemed the right time for my oven. Also, the recipe says it yields 20 cookies, but one batch made 48. I baked 8 cookies per pan, rounded teaspoonfuls. Seemed right, although a few got a bit large. Thank you for the unique recipe!

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