florentine cookie recipe
The Best florentine cookie recipe
What I love most about Florentines is how versatile they are. They’re elegant enough for holiday cookie trays but simple enough to whip up on a random Sunday. Plus, they’re packed with good stuff—almonds for protein and healthy fats, oats for fiber, and just enough sugar to satisfy a sweet tooth without going overboard. They keep well in an airtight container, so I always make a double batch. My husband sneaks them straight from the jar, and honestly, I don’t blame him. These cookies are that good.
Classic Florentine Cookies
Crispy, buttery almond cookies with a delicate caramelized sugar topping, often drizzled with dark chocolate. These elegant treats are perfect for holidays or afternoon tea.
🥘Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups (300g) all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup (100g) sliced almonds
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) heavy cream
- 2 tbsp (30g) unsalted butter
- 1 tsp vanilla extract
- ½ cup (50g) sliced almonds, toasted
- ½ cup (90g) dark chocolate, melted
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. -
2
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3 minutes. -
3
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. -
4
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing just until combined. -
5
Fold in the sliced almonds. The dough will be thick and slightly sticky. -
6
Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly with the palm of your hand. -
7
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack. -
8
While the cookies are cooling, prepare the topping. In a small saucepan, combine the sugar, heavy cream, and butter. Bring to a boil over medium heat, stirring constantly until the sugar is dissolved. Remove from heat and stir in the vanilla extract. -
9
Using a pastry brush, lightly brush the warm topping over the surface of each cookie. Sprinkle with toasted sliced almonds while the topping is still sticky. -
10
If desired, drizzle melted dark chocolate over the cooled cookies. Allow the chocolate to set before serving.
🔧Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Small saucepan
- Pastry brush
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Florentine Cookies Works
❓ Frequently Asked Questions About Florentine Cookies
1. What are Florentine cookies made of?
Florentine cookies are a delicate, crispy treat made primarily from sliced almonds, sugar, butter, honey (or corn syrup), and heavy cream. Some variations include orange zest, vanilla extract, or a touch of flour for binding. They’re often dipped in melted chocolate on one side for extra richness.
2. Why are my Florentine cookies not crispy?
If your Florentines aren’t crispy, it’s likely due to underbaking or excess moisture. Make sure to bake them until they’re golden brown (not just light tan) and let them cool completely on the baking sheet—they’ll crisp up as they cool. Storing them in an airtight container too soon can also trap moisture, so wait until they’re fully cooled.
3. Can I make Florentine cookies without nuts?
Traditional Florentines rely on nuts for texture, but you can experiment with substitutes like shredded coconut, oats, or seeds (e.g., pumpkin or sunflower). Keep in mind that the flavor and texture will differ, so adjust the recipe by reducing other dry ingredients slightly to compensate for the change.
4. How do I store Florentine cookies to keep them fresh?
Store Florentine cookies in an airtight container at room temperature for up to 5 days. If your kitchen is humid, add a silica gel packet or a small piece of bread to absorb excess moisture. For longer storage, freeze them in layers separated by parchment paper for up to 3 months—thaw at room temperature before serving.
5. Can I use dark chocolate instead of milk chocolate for dipping?
Absolutely! Dark chocolate adds a sophisticated bitterness that pairs beautifully with the sweet, nutty flavor of Florentines. Use high-quality chocolate (60–70% cocoa) for the best results, and temper it properly to ensure a glossy, snappy finish. White chocolate is another delicious option for contrast.
