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Florentine Cookies
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
140 minutes
Golden, crispy Florentine cookies made with almonds and honey, sandwiched with chocolate for a delightful holiday treat.
Ingredients:
  • 1.5 cups whole raw almonds
  • 0.5 cup unsalted butter
  • 0.75 cup light brown sugar
  • 0.25 cup honey
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt
  • 3 tablespoons all-purpose flour
  • 1 cup semisweet chocolate chips, melted
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a baking sheet with a silicone liner like Silpat®.
  • Pulse almonds in a food processor until finely chopped and crumblike, alternating between pulsing and running at full speed every few seconds. Be cautious not to overprocess; aim for a fine texture, not a paste.
  • In a saucepan over medium heat, melt butter with brown sugar and honey. Stir until dissolved and mixture comes to a boil. Remove from heat carefully.
  • Mix in vanilla extract, salt, and flour until smooth. Stir in chopped almonds until fully combined using a spatula.
  • Scoop eight even spoonfuls of batter (2 teaspoons each, around 15 grams) onto the baking sheet. Adjust the cookie shapes for consistency and ensure they are evenly spread out.
  • Bake in the center of the oven until golden brown with slightly darker edges, about 10-12 minutes, rotating the pan halfway through.
  • Take out of the oven and transfer the silicone liner from the baking sheet to the countertop. Let it cool and become crispy for 3 to 5 minutes, then delicately remove the cookies from the liner. Repeat for the remaining batches.
  • Spread the luscious melted chocolate on one cookie, then sandwich it with another, pressing gently to seal. Repeat with the rest of the cookies. Let them sit for about 30 minutes until the chocolate has firmed up.

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