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How to Make Florentine Cookies - A Step-by-Step Guide

Florentine cookies are a delightful treat that originated in Florence, Italy. These thin, crispy cookies are made with a combination of nuts, candied fruits, and honey, which give them their unique texture and flavor. The cookies are often dipped in chocolate to add a rich, indulgent touch, making them the perfect accompaniment to a cup of coffee or tea.

One of the things that makes Florentine cookies so special is their versatility. While the traditional recipe calls for almonds and ...

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Ingredients

  • 1 ½ cups whole raw almonds
  • ½ cup unsalted butter
  • ¾ cup light brown sugar
  • ¼ cup honey
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • 3 tablespoons all-purpose flour
  • 1 cup semisweet chocolate chips, melted

Information

  • Prep Time: 50 mins
  • Cook Time: 1 hr
  • Additional Time: 30 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 18
  • Yield: 18 chocolate-filled cookies

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
  • Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
  • Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
  • Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
  • Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
  • Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
  • Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

    • Nutrition

    213 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 14mg
    • Sodium: 13mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 2g
    • Total Sugars: 18g
    • Protein: 3g
    • Calcium: 42mg
    • Iron: 1mg
    • Potassium: 138mg

    Categories

    Sweet recipes
    Dessert recipes
    Italian recipes
    Cookie recipes
    Florentine recipes