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Chocolate Florentine Cookies
Chocolate Florentine Cookies
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Nutty, toffee-flavored Chocolate Florentine cookies with a crispy texture, sandwiched with chocolate. Ideal pairing with coffee or tea!
Ingredients:
  • For the cookies:
  • 2 1/2 cups (290 g) slivered almonds
  • 1/4 cup (35 g) all-purpose flour
  • 2 tablespoons natural cocoa powder (not Dutch-processed)
  • 1/4 teaspoon ground nutmeg (optional but recommended)
  • 3/4 cup (150 g) sugar
  • 1/2 cup (1 stick or 115 g) unsalted butter
  • 1/4 cup heavy cream
  • 2 tablespoons honey
  • To finish:
  • 8 to 10 ounces dark chocolate, finely chopped
Instructions:
  • Prepare the almonds: Add slivered almonds to a food processor and pulse until they reach a chopped consistency, resembling the size of nuts typically sprinkled on an ice cream sundae. If a food processor isn't available, chop the nuts by hand or crush them in a ziplock bag using a wooden rolling pin until they are the desired size.
  • Combine the flour and cocoa powder in the food processor bowl, then pulse briefly to mix.
  • Prepare the cookie "batter" on the stovetop by combining sugar, butter, cream, and honey in a medium saucepan. Heat until sugar dissolves and butter melts. Remove from heat, mix in vanilla extract, then add the dry almond mixture. Stir well to combine and let cool for 20 minutes.
  • Preheat the oven to 325ºF while allowing the "batter" to cool. Line a baking sheet with parchment paper or a silicon baking mat.
  • Scoop out the cookies: After the batter has cooled slightly, use a teaspoon to scoop out the cookies onto the baking sheet (1 teaspoon per cookie). Place the cookies 3 inches apart as they will spread while baking. (I usually fit about 6 cookies on a 12 x 18-inch sheet.)
  • Use a damp finger to flatten the cookie batter into a round circle on the pan, ensuring the nuts are in a single layer to help distribute the batter evenly.
  • Bake the cookies: Place in the oven for 6 to 8 minutes. Cookies on parchment paper will bake faster, while those on a silicon sheet will bake more evenly but may take a bit longer. Remove from oven when edges turn golden brown and transfer to a cooling rack. Quickly reshape any uneven cookies with a spatula while still warm, as they will firm up as they cool.
  • Allow the cookies to cool on the pan for 10 to 20 minutes until set. They should be firm enough to transfer without tearing. Use a thin spatula for easy removal. For best results, cool on a wire rack with crisscross wires to prevent any slumping. Let the cookies cool completely.
  • Continue baking in batches until all the batter is used up by repeating Steps 5 to 8.
  • Create chocolate sandwich cookies: Melt dark chocolate by heating it in a microwave-safe bowl in 30-second intervals until smooth, stirring each time. Alternatively, opt for a double boiler. Spread a thin layer of melted chocolate on the bottom of a cookie, then press another cookie on top to form a sandwich. Place on parchment paper or a wire rack. Repeat with remaining cookies and drizzle any excess chocolate on top.
  • Allow the chocolate to set and solidify before serving or storing: Keep these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for approximately 2 weeks.

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