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Dark Chocolate Almond Lacey cookies (Trader Joe’s knockoff)

  • Author: Emily
  • Total Time: 1 hour 26 minutes
  • Yield: 45 1x


Chopped almonds and flour mixed in with a sugary buttery syrup (toffee) to make these cookies, with a melted dark chocolate center.


  • 1 1/2 cups sliced almonds
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 5 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup Hershey’s or other dark chocolate chips


  1. Pulse almonds in a food processor until finely chopped. Add to a mixing bowl along with the flour, salt and cinnamon. Whisk to combine.
  2. Combine sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and sugar is dissolved. Boil for one minute, then remove from heat. Stir in vanilla.
  3. Pour sugar mixture into the dry ingredients and mix until combined. Chill dough for about 30 minutes.
  4. While the dough is in the fridge, set your oven to heat to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  5. Scoop round balls approximately a teaspoon in size (or 1/2 to 3/4 inch in diameter) and place on baking sheet at least 2 inches apart. They need plenty of room to spread. Bake one sheet at a time until light golden brown, about 10 minutes.
  6. Let cookies cool for 2 or 3 minutes on baking sheet before removing them and shaping them if desired.
  7. To create classic cookies, melt chocolate chips in a heat proof container in the microwave for 30 seconds at a time until melted, stirring in between. Spread a thin layer of chocolate over the underside of a cookie and squish another cookie of the same size/shape on top. Let chocolate harden and serve.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Cuisine: American