Storage

•  Store these lace cookies in a cool dry place in an airtight container. Place a piece of parchment paper between the layers of cookies to prevent them from sticking to one another. They can be stored at room temperature for up to 1 week.
• You can freeze these cookies. Pack them in the same manner as mentioned above. These cookies can be frozen for up to 3 months. When ready to enjoy the cookies, remove them from the freezer and thaw overnight in the refrigerator. Just note, that, after freezing these lace cookies, they may not be as crisp as they were fresh. They will still taste delicious, though!

Tips

• This cookie dough is a thin, looser cookie dough. The cookie dough is measured by teaspoon measurements onto parchment paper lined baking sheets. Yes, teaspoons! The fun of these cookies is seeing them transform when in the oven. The cookies spread a good amount and bake into a thin, crispy cookie.
• Since these cookies are thin, they are fragile. Be very careful when lifting them off of the cookie sheet.
• These cookies use almond flour. If you can’t find almond flour at the store, you can grind up almonds until finely ground in your food processor. Alternatively, you can use oat flour (either but it, or pulse whole oats into a flour). All-purpose flour does not work for these cookies, because it does not allow the cookies to spread as much, and therefore does not get the same caramelized taste.
• If you plan to give these cookies to friends and family, I recommend skipping the Nutella, as it can get messy. Instead, you can dip half the cookie in melted chocolate or just serve as is.