lace cookies
Photo credit Lior Mashiach

Lace Cookies with Nutella for Passover

These delicate, flourless cookies are so good you will make them all year.

These flourless lace cookies are truly addictive. I turn them into sandwich cookies by pairing them up and filling them with Nutella, but they’ll go with just about any spread you like  — be it chocolate spread, homemade ganache, jam or cookie or nut butter. 

With no mixer needed, these gluten-free cookies are incredibly simple to make; they come together in about 30 minutes. They emerge from the oven crisp and caramelized, with a delicate lace-like texture — a welcome reprieve from the starchy, dense desserts often served on Passover. 
These are not cookies to eat with a glass of milk, but they’re delicious alongside a cup of coffee, tea or hot chocolate. And while they’re the perfect Passover cookie, I enjoy them year round — one bite and you’ll see why.

Note: The best way to get 1 Tbsp of egg white is to separate your eggs, and take use one Tbsp of the separated egg whites. (You could also use store-bought egg whites).

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lace cookies
Photo credit Lior Mashiach

Lace Cookies with Nutella

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Naturally gluten-free cookies.

  • Total Time: 25 minutes
  • Yield: 14-16 cookies

Ingredients

For the cookies:

  • 8 Tbsp (115 g) unsalted butter
  • ¾ tsp salt
  • ½ cup (110 g) light brown sugar
  • 1 tsp vanilla extract
  • 1 Tbsp egg white
  • ½ cup (55 g) ground almonds
  • 12 Tbsp water

For the filling:

  • Nutella (or your spread of choice)

Instructions

  1. In a small saucepan, melt the butter.
  2. Add the light brown sugar and salt, and whisk until the mixture simmers. Continue to whisk for 1 more minute then transfer to a bowl.
  3. Add the vanilla and ground almonds and mix well. Let the mixture sit and cool for a few minutes.
  4. Add the egg white and 1 Tbsp water. Mix well. The mixture should be liquid, not hard, so add another Tbsp water if needed.
  5. Let the mixture cool for 10 minutes. Meanwhile preheat your oven to 180°C/ 350°F.
  6. On a sheet tray lined with a baking sheet, place 1 tsp of the mixture at a time, leaving 4-inch gaps between each cookie, as the mixture will spread.
  7. Bake for 7-9 minutes. When the butter stops bubbling and the cookies are caramelized, they are done. Remove from the oven and let the cookies cool completely on a wire rack.
  8. When the cookies are cool, pair them up, and fill each sandwich with Nutella or filling of your choice. 
  • Author: Lior Mashiach
  • Prep Time: 15 minutes
  • Cook Time: 7-9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holidays

12 comments

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  • Leah

    Hi, What can I replace with the 1/2 cup of ground almond. I have family members with tree nut allergy.
    Looking forward to your response.
    Happy Passover,
    Leah

    • The Nosher

      Hi Leah, the almond flour is central to achieving the “lace” effect here (though please let us know if you end up using another flour that works). This flourless chocolate cake is fabulous, if you’re looking for an alternative Passover dessert.

  • Susi Weissman

    We have a severe almond allergy, and no so severe wheat allergy in our family. Do you have any suggestions for a substitute in place of the almonds? I love lace cookies.

    • The Nosher

      The almond flour is central to achieving the “lace” effect here. But please let us know if another flour works for you.

  • Linda Levine

    Check the Passover section on the supermarket, I found one that is Kosher for Passover.

  • Linda

    These cookies came out absolutely delicious. The only problem I had was with the Nutella filling. I bought the Gefen Kosher for Passover brand and opened it to find it had separated. After a long time spent mixing it together, the filling leaked through the lace cookies making them sticky to handle. They tasted absolutely fabulous, but next time I think I’ll just drizzle melted chocolate over the cookie.






  • Domenique Novelli

    Is it ground almonds, chunky, or almond flour? I keep almond flour on hand but not usually actual almonds.

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