The florentines that I’m most familiar with are a thin, crunchy biscuit that originated in Italy. They’re usually made from ground nuts and have a lacy, light taste that allows the flavor of the nuts to come through. These cookies are actually quite simple to make–given that you can use a microwave instead of the stove-top and is generally a scoop and dump cookie.
I like to slightly flatten the cookie before baking even though it will spread (A LOT) so that I have a completely flat and lacy cookie. Make sure that you leave plenty of room between the cookies or they’ll run into one another. I baked the dough in about 4 batches, rotating between two different large cookie sheets. Many people like to dip or drizzle with chocolate but I find that it’s too sweet and heavy and masks the flavor of the almonds too much. I also left the almond slightly unprocessed so that I still got slivers of almond in my cookie for an extra crunch. While you’re baking, keep an eye on them the last 2 minutes to make sure they don’t burn or get too brown– they can go from perfect to overcooked real quick! Also, pull them out before they harden. They’ll crisp up after you remove them and while they’re cooling, so no need to bake until hard.
Make these cookies and watch them disappear in just days when left unattended in the kitchen 😉
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
Copyright july 2016 ©
Almond Lace Cookies (Almond Florentines)
Super light, crunchy and crisp with a lovely almond and vanilla aroma
>>> Yields 45 cookies
-Prep: 20 min
-Bake: 10 min
- 1 3/4 C finely chopped (or pulsed in food processor) almonds OR almond flour
- 3 tbsp AP flour
- 2/3 C white sugar
- 2 tbsp heavy cream
- 2 tbsp light corn syrup
- 5 tbsp unsalted butter
- 1/2 tsp salt
- 1 tsp vanilla extract
- optional: 4 oz of semi-sweet chocolate, melted
1) Preheat the oven to 350 F and line several baking sheets with parchment paper or baking silpat.
2) Stir together the chopped almonds and flour.
3) In the microwave, melt the white sugar, heavy cream, corn syrup, butter, and salt at 30 second intervals for 2 minutes until the sugar is completely dissolved. (Alternatively, you can do this on the stove top)
4) Stir in the vanilla and add in the almond and flour. Mix well until a thick sticky dough forms. Set aside to cool for 15-20 minutes.
5) Form 1/2 tsp balls of dough with your hands and place the balls on the prepared baking sheets. Make sure they are 3 inches apart since they will spread. Lightly press down on the balls with the back of a wet spoon so that the cookies will end up as flat as possible.
6) Bake in the oven for 10 minutes until golden brown.
7) Remove from oven and let cool and crisp up for 2-3 minutes before moving to a cooling rack.
8) Repeat steps 5-7 for the rest of the dough.
9) Once the cookies are completely cool, spread the bottoms or drizzle the tops with the melted chocolate and allow them to cool.
10) Store in an air-tight container for up to 2 weeks.