kue renda

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
2. Add ½ cup unsalted butter to a small saucepan and heat over low until melted. Add ⅔ cup light brown sugar, 1 cup fine almond flour, 3 tablespoons flour, ¼ teaspoon salt, and 2 tablespoons honey. Cook for 3-4 minutes or until the sugar is completely dissolved.
3. Turn off the heat and stir in 1 teaspoon vanilla extract. Let the mixture sit for 5-6 minutes before scooping the dough onto the prepared baking sheets. Use 1 teaspoon of dough and leave 3 inches between them as they will spread quite a bit. I used a small silicone spatula to help scoop the dough out of the teaspoon. The longer the dough sits, the more it sets up. If you want to try and get more uniform-shaped cookies, you can roll the dough into balls as it cools before placing it on the baking sheet. It may be too hot initially to handle, though.
4. Bake for 7-8 minutes, until the edges are golden brown and bubbling.
5. Let the cookies cool completely on the baking sheet before transferring them to a cooling rack or an airtight container.
6. When you are ready to fill them, gently melt 1 cup chocolate chips in the microwave in 20-second intervals, stirring between, until smooth.
7. Add a small spoonful of melted chocolate to the center of the backside of one lace cookie and press a similarly shaped cookie on top to form the sandwich. Repeat until all the cookies are filled.