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Homemade Pistachio Lace Cookies

4.3 from 3 reviews

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

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
  • 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
Scale:
  • 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

Ingredients

  • 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

Instructions

  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.

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

Notes

  • 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!