Reader’s Recipes: Gluten Free Almond Lace Wafers

Crisp Almond Lace Wafer cookies
Almond Lace Wafers are a classic Scandinavian holiday cookie with a crisp toffee flavor!

Reader’s Recipes: Almond Lace Wafers ~ these delicate crispy wafer cookies are also gluten free.  Dip them in chocolate or leave them plain, they’re always a hit!

recipe box

Hi all — welcome to my Reader’s Recipes series of holiday cookies. I’m going to be sharing YOUR family recipes here on Saturdays from now until the New Year. Thanks to all of you who’ve sent in recipes for me to try!

Today’s recipe for beautiful Almond Lace Wafers was sent in by Donna, who lives in Carmel Indiana. This was her mom’s recipe, and it’s been a beloved Christmas tradition for her since she was a child.  I hear it again and again in your emails to me, these cookie recipes that you send in represent treasured holiday memories, and the ritual of making of them year after year is an important part of your lives.  Like all of the other cookies I’ve shared, these are incredibly delicious, too, and I have a feeling that after this post there’ll be a lot more people out there who’ll want to incorporate them into their own holidays.

Reader's Recipes Almond Lace Wafers

In her note to me, Donna called these cookies “fragile, beautiful, and delicious.”  I couldn’t describe them better.  They  have a lovely almond toffee flavor, with a snappy crispness.  The batter is very thin and spreads out in the oven to make the lacy appearance.  They flat cookies are cooled for a minute, then rolled around the handle of a wooden spoon to form little tubes.  The toffee candy flavor and crunch comes from the butter and sugar caramelizing in the oven.

Almond Lace Wafer Cookie Recipe

While the recipe calls for grinding almonds I used my Trader Joe’s almond meal and it worked great.  It’s a nice thing to have around for holiday baking, and I keep it in the fridge to preserve the freshness longer, because nut meals can spoil quickly.  Using the pre-ground almonds really makes this cookie a snap to put together.

Swedish Almond Lace Cookies

The rolling of the fresh-from-the-oven cookies was surprisingly easy and not as fussy as I’d feared.  You’ll need the handle of a wooden spoon, or something similar, to roll the warm cookies around.  They cool down and hold their shape immediately so you can move right on to the next.

Delicate Almond Lace Wafers can easily be made gluten free

Donna says her mother was of Swedish heritage, and that makes sense since these cookies are definitely Scandinavian in origin. You can leave them flat if you don’t want to roll them, and I couldn’t resist dipping a few of them in a little dark chocolate.

Crisp Almond Lace Wafer cookies

I was really happy with this recipe, but I guess I should expect that by now, every cookie in this series has been a slam dunk.  In the past I’ve had lace cookies that were either too delicate, or too greasy, but these were just perfect.  They’re thick enough to hold together and have some body but still incredibly light and crisp.

Thanks so much for sharing these with us Donna <3

Easy to make rolled Almond Lace Wafers are an elegant holiday cookie

Reader’s Recipes: Almond Lace Wafers

Yield: makes about 27 cookies


  • 3/4 cup grated un-blanched almonds (use blender, nut grater, or food processor - do not
  • grind into powder, but leave a bit crunchy)
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1 Tbsp flour (use a gluten free flour mix, or oat flour if you like)
  • 1 Tbsp heavy cream or evaporated milk
  • 1 Tbsp whole milk


  1. Set oven to 350F
  2. Grease and flour 2 cookie sheets.
  3. Grate almonds, then measure 3/4 cup into a saucepan.
  4. Mix in all remaining ingredients.
  5. Cook over low heat until butter melts, stirring constantly. Batter is very thin.
  6. Drop by teaspoonfuls onto the prepared cookie sheet, only 5-6 at a time as batter will spread.
  7. Bake 7 to 9 minutes or until a light caramel color, with centers still bubbly. Watch very carefully so as not to overbrown.
  8. Let cool for 1 minute, then immediately transfer, UPSIDE DOWN, to waxed paper.
  9. Working quickly, immediately roll each cookie quickly around the handle of a wooden spoon, forming a loose cylinder. If cookies start to harden, return to oven for 1 minute to soften.
  10. Allow to cool.


  • Get everything organized before starting because it’s a quick process with steps that need to be done promptly.  Locate a wooden spoon with a slender handle, even a round chopstick would work.
  • Prepping the baking sheets is key — be sure to grease or spray them, and then dust with flour.  I re-dusted with flour a couple of times.  I did try my silicone mat but it did not work as well as the greasing and dusting, fyi.
  • While it sounds a little bit hectic to have to remove the cookies at exactly the right time, let them cool for a minute, then flip and roll them, all before they harden, I found it was really easy and problem free.  The warmth of the cookie sheet keeps the cookies pliable enough while you roll them, I never had to put them back into the oven to soften.
  • I think it could be easily made gluten free by substituting gluten free flour for the 1 tablespoon of regular flour.
  • You can substitute other varieties of ground nuts for the almonds, I think pecans, walnuts, or hazelnuts would be great.  You can also make these with oatmeal!
  • For chocolate dipping, put a cup of chocolate chips in a pyrex measuring cup and microwave for 60 seconds.  Stir until melted and smooth.  Zap for a few more seconds if necessary.  Dip half of the cookie into the chocolate, shake off excess, and lay on parchment to firm up.  It helps to put them in the refrigerator.


Don’t forget to pin these delicate Almond Lace Wafers!

Reader's Recipes: Almond Lace Wafers ~ these delicate crispy wafer cookies are also gluten free. Dip them in chocolate or leave them plain, they're always a hit! #cookies #lacecookies #Christmascookies #almondcookies #bestlacecookies #easylacecookies #almondlacecookierecipe #holidaycookie #cookieswap




  • Reply
    December 18, 2017 at 3:16 am

    Hi, we don’t get gluten free flour. So can I use almond flour or grind white oats (Quaker quick cooking)

    • Reply
      December 18, 2017 at 4:59 am

      Yes, I would use the oats. The tablespoon of flour is very small, but I think it does serve to bind together the thin batter.

  • Reply
    December 13, 2017 at 3:04 pm

    I just bought almond flour and wondering if it would work in this recipe, and also whether I could sub half and half for the milk and cream. Thoughts? I’ve not made these cookies before.

    • Reply
      December 13, 2017 at 3:08 pm

      I used Trader Joe’s almond meal and it worked great, I assume your almond flour would work, too, Tammy. I think the half and half would be ok, as well. Good luck!

  • Reply
    Danielle Roberts
    September 5, 2017 at 3:28 am

    Hi Sue, I’m entertaining this weekend and would love to make them in advance! How long did yours stay fresh in the fridge for? They look incredible!!

    • Reply
      September 5, 2017 at 7:30 am

      Hey Danielle, as I recall they kept pretty well, I’d say you could make them a day or two ahead of time.

  • Reply
    December 15, 2016 at 11:21 am

    These were more challenging than I thought they would be. The key is to only put only a teaspoon or two of batter on the baking sheet. They spread far and wide! Mine turned out to be very brittle. Too much so for my liking. I found them messy to eat. I’m sure I did something wrong – I’m not much of a baker.

    • Reply
      December 15, 2016 at 11:51 am

      Sorry they didn’t work for you Heather, they might be slightly more challenging for a beginning baker. They should be pliable enough to roll, it sounds like maybe they got baked a tiny bit too long?

  • Reply
    March 18, 2016 at 6:32 am

    In the notes you mention that this recipe can be made with oatmeal. Would you replace the nuts with oatmeal, or do you add oatmeal in addition to almonds?

    • Reply
      March 18, 2016 at 7:45 am

      You would use oats in place of the nuts, Martina..

  • Reply
    January 22, 2016 at 6:20 pm

    Greetings. Tried your lace cookies and the flavor was awesome. Mine didn’t form it was like a crumble over an ice cream. Don’t know what I did wrong.

    • Reply
      January 22, 2016 at 6:29 pm

      Did you get them right off the baking sheet when they came out of the oven? I found they hardened up very quickly so you have to form them around the spoon handle right away.

  • Reply
    January 17, 2016 at 8:42 pm

    Oh my, but this is one of my favorite cookies, and I always try every recipe I see. This one is next on mt “to do” list. Thank you for posting this one.

  • Reply
    Janet Laybourne
    December 6, 2015 at 8:10 am

    Hi Sue. I’ve always wondered why some recipes specifically call for unsalted butter over salted. Can you clarify that for me?

    • Reply
      December 6, 2015 at 8:42 am

      Hi Janet — it’s just that there is quite a bit of salt in salted butter, and for baking it makes sense to use the unsalted so you know exactly how much salt is going in your recipe. When baking recipes don’t specify, they really mean UNsalted.

  • Reply
    Vicki Bensinger
    December 1, 2015 at 5:00 pm

    Almond Lace cookies are my all time favorite. These have to be sensational if they’ve been passed down over the years. I’ve printed the recipe to try and dip into the chocolate.

    • Reply
      December 1, 2015 at 5:08 pm

      Thanks Vicki, that’s how I feel about these reader’s recipes, they have all been phenomenal, and I guess it makes sense because they’ve passed the test of time :)

  • Reply
    December 1, 2015 at 8:33 am

    I can vouch that these were DELICIOUS. Taste like toffee!

  • Reply
    Jennifer Farley
    November 30, 2015 at 10:13 am

    What a lovely recipe! These would be so perfect with coffee or tea.

  • Reply
    November 30, 2015 at 9:26 am

    I’d love to try making these and I love your chocolate dipped version! These look so crispy and delicious. I’m going to start baking soon!

  • Reply
    November 29, 2015 at 8:08 am

    They look so irresistible! I don’t think I would be able to stop eating them :D

  • Reply
    November 29, 2015 at 5:25 am

    Lovely! I look forward to giving the recipe a try. Thanks!

  • Reply
    Diane {Created by Diane}
    November 28, 2015 at 6:21 pm

    oh these just look PERFECT and dipped in chocolate, oh yes please!

  • Reply
    Laura (Tutti Dolci)
    November 28, 2015 at 5:36 pm

    Such pretty cookies, I’d dip them in chocolate too!

    • Reply
      November 28, 2015 at 6:13 pm

      Everything’s better dipped in chocolate ;)

  • Reply
    Thao @ In Good Flavor
    November 28, 2015 at 2:30 pm

    These cookies look delicious, Sue. I make a variation these lace cookies—they are one of my family’s favorites. I can eat every single one of them right now!

    • Reply
      November 28, 2015 at 6:14 pm

      They’re so light and airy it’s easy to get carried away!

  • Reply
    November 28, 2015 at 2:09 pm

    These are picture perfect, Sue! Too funny that the recipe comes from someone who lives just minutes north of me!!!

  • Reply
    November 28, 2015 at 12:58 pm

    These almond lace cookies are one of my favorites! I love the crunch and the caramel-nutty flavor. Kudos to you for rolingl them so beautifully. I always struggle with that! Come Christmas time, I want to dip every cookie in chocolate. These are perfect!

  • Reply
    November 28, 2015 at 11:15 am

    Those almond wafers look gorgeous, Sue. You did a great job creating those beauties.

    • Reply
      November 28, 2015 at 12:32 pm

      Thanks Angie, they were a lot easier than I imagined!

  • Reply
    Tricia @ Saving room for dessert
    November 28, 2015 at 11:12 am

    Wow – these are gorgeous! I love these kind of cookies and I bet the chocolate dipped version is wonderful too – love the photos – beeeeautiful!

  • Reply
    November 28, 2015 at 10:28 am

    Beautiful pictures and gorgeous cookies. They look so elegant! I love that you can dress them up with chocolate or leave them plain and simple.

  • Reply
    Pamela @ Brooklyn Farm Girl
    November 28, 2015 at 8:37 am

    So glad I hopped on your blog this morning! These look elegant, delicious and simple. Thanks for sharing, as always. I hope you had a wonderful week!

    • Reply
      November 28, 2015 at 9:33 am

      Thanks Pam — these are so addictive I’m having one (or two) with my coffee!

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