Almond Florentines
These thin and crispy almond Florentines are delicate lace cookies that are perfect with coffee, tea, or as an elegant dessert.
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 tablespoons honey
- ¼ cup heavy cream
- 1 cup blanched sliced almonds
- 2 tablespoons all-purpose flour
- 100 g dark chocolate chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine the butter, granulated sugar, honey, and heavy cream. Stir until the butter has melted and the mixture is smooth.
- Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring occasionally.
- Remove the saucepan from the heat. Stir in the sliced almonds and flour until the almonds are evenly coated.
- Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, leaving 2–3 inches between each cookie. Gently spread each portion into a thin layer with the back of a spoon.
- Bake for 6–8 minutes, or until the Florentines are thin, golden, and lace-like around the edges.
- Remove from the oven and allow the cookies to cool on the baking sheet for 8–10 minutes before transferring them to a cooling rack.
- Melt the dark chocolate in a double boiler until smooth.
- Once the Florentines have cooled completely, drizzle the melted chocolate over the cookies. Allow the chocolate to set before serving.
Notes
- Keep a close eye on the cookies while they bake because they can go from golden to overbaked quickly.
- Make sure to leave plenty of space between each portion of batter as the cookies spread considerably in the oven.
- Store completely cooled Florentines in an airtight container to help maintain their crisp texture.
- You can substitute the almonds with finely chopped pecans or walnuts if desired.