The Musette: Lace Snaps

Lace snaps (Florentines without the fruit) earn their name from their delicate and lacy appearance. These thin and crispy biscuits are made of almond flour, brown butter, brown sugar, salt, and vanilla extract. The butter and sugar sizzle as the cookies bake, transforming the batter into delicate wafers that taste of brown butter and caramel. While they are delightful on their own, they’re also excellent drizzled with or sandwiched around melted dark chocolate.

INGREDIENTS (about 40-50 snaps)

  • 85g (6 tbsp/3/4 stick) unsalted butter
  • 135g (2/3) cup packed light brown sugar
  • 1/4 tsp sea salt
  • 72g (3/4 cup) superfine almond flour
  • 1 tsp vanilla extract

Method

1. Pre-heat the oven to 180°C/fan 160°C/(350°F)/gas mark 4 and line two rimmed baking sheets with silicone baking mats or greaseproof (parchment) paper.

2. Put the butter, brown sugar and salt in a small saucepan and cook over medium heat, stirring constantly, until the sugar and butter melt completely, begin to bubble and the butter turns brown, around 3 – 4 minutes. Now, in a separate bowl, add the butter mixture to the almond flour and add the vanilla extract, stirring the mixture until everything is completely incorporated.

Lace Cookies (Gluten-Free) - Meaningful Eats

3. Drop 9 (approx. 1 heaped teaspoon) portions of the batter onto each baking sheet, spacing them out. Flatten each portion with your wet fingers.

4. Bake until the cookies are bubbling and flat, with golden centres and lightly browned edges, 6 – 7 minutes. Repeat steps 3 and 4 until all the dough has been used. No need to cool the baking sheets between batches. If the dough gets crumbly as you reach the end, press each portion together before flattening.

Lace Cookies - Sugar Spun Run

5. Place the baking sheets on wire racks for 3 minutes. Use a thin spatula to transfer the cookies directly to the rack and let them cool completely (they will crisp up as they cool). 

Crispy Lace Cookies Recipe | Thin and Crisp Caramel Cookies

Sheree’s Handy Hints

1.This dough is best baked straight away. High humidity can cause the snaps to turn sticky and soften, making them ideal for winter baking.

2. Store cooled snaps in an airtight container at room temperature for up to 1 week though they’ll probably not last that longs they’re so moreish. Freeze in an airtight container separated with greaseproof (parchment) paper for up to 3 months.

Vegan Lace Cookies - Project Vegan Baking

3.To up the ante, you can drizzle them with dark melted chocolate or ganache.

4. Alternatively, as you lift them off the baking tray, curl them around the handle of a wooden spoon. Then dip the ends in either white, milk or plain chocolate. Or, indeed, all three.

Delicate Lace Cookies, Surprisingly Easy to Make - How-To - FineCooking

31 Comments on “The Musette: Lace Snaps

  1. I have a question for you. My son and wife moved to France last year. He’s asking for my Christmas recipes and one for my take on Rice Krispie treats. I add half a bag of butterscotch chips and a half cup of peanut butter to mine. They tried and couldn’t find butterscotch chips and marshmallows he described as punk😂 I was wondering if you had any advice as to what substitute or brands they might try.

    Liked by 1 person

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