Description
Delightfully crispy and delicate Florentine cookies made with finely chopped almonds, subtle orange zest, and a touch of vanilla, sandwiched together with rich melted chocolate. These classic lace cookies are perfect for gifting or enjoying with tea and offer a perfect balance of crunchy texture and sweet, nutty flavor.
Ingredients
Scale
Almond Mixture
- 1 cup (145 grams) raw almonds (see note)
- 3 tablespoons all-purpose flour
- 2 tablespoons dried oranges (optional)
Syrup Mixture
- ¾ cup (140 grams) granulated sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup or light agave syrup
- 5 tablespoons (71 grams) unsalted butter
- 1/2 teaspoon vanilla extract
Chocolate Sandwich
- 1 ¼ pounds (567 grams) dark or milk chocolate, cut into small chunks
Instructions
- Prepare oven and baking sheet: Position the oven rack in the center and preheat to 325°F (163°C). Line a large 17 x 12 inch (43 x 30 cm) baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Peel the almonds: Bring a saucepan of water to a boil over high heat. Add the raw almonds and boil for 1 minute only to avoid softening too much. Drain and rinse with cold water to stop cooking. Spread almonds on a towel and rub to remove skins. Pat dry thoroughly to prevent sogginess in the dough.
- Chop the almonds: Place peeled almonds into a food processor or blender and pulse until finely chopped, ensuring small, even pieces for the lace texture of the cookies.
- Mix dry ingredients: In a bowl, combine the finely chopped almonds, all-purpose flour, and dried orange peel if using. Stir together to distribute evenly.
- Cook syrup mixture: In a small saucepan, combine sugar, heavy cream, corn syrup, and unsalted butter. Cook over medium heat, stirring occasionally until the sugar fully dissolves and mixture reaches a rolling boil. Allow to simmer for 1 minute to thicken slightly.
- Combine mixtures: Remove the syrup from heat and immediately pour it over the almond mixture. Add the vanilla extract and stir well until all ingredients are uniformly mixed. Let the dough cool for about 15 minutes until it is cool enough to handle comfortably.
- Form dough balls: Using a teaspoon measuring spoon, scoop out 1 teaspoon portions of dough. Roll each portion into a smooth ball by hand; warming your hands slightly helps soften the dough if it feels crumbly. This step ensures the cookies spread evenly and form a pleasing round shape.
- Arrange on baking sheet: Place dough balls on the prepared baking sheet at least 6 inches (15 cm) apart, as they will spread to about 3 inches (7.5 cm) in diameter during baking. Work in batches if necessary to avoid overcrowding.
- Bake the cookies: Bake for 10-12 minutes or until the cookies become golden brown. If any cookies spread into one another, separate them carefully using a sharp knife while still warm and soft, as they harden quickly once cooled.
- Cool cookies: Remove baking sheet from the oven and allow the cookies to set for about 2 minutes until no longer soft. Transfer cookies gently to a wire cooling rack to cool completely before adding chocolate.
- Melt the chocolate: Place chocolate chunks into a microwave-safe bowl. Microwave in 10-second increments, stirring between each, until fully melted and smooth, taking care not to burn the chocolate.
- Assemble cookie sandwiches: Spread a layer of melted chocolate on the flat side of one cooled cookie. Place another cookie on top to create a sandwich. Press gently to adhere, being careful as the cookies are delicate. Repeat with all cookies.
- Optional chocolate drizzle: For decoration, put melted chocolate into a small zip-top bag and cut a tiny corner off to drizzle chocolate over the tops of the cookie sandwiches.
- Store cookies: Allow the chocolate to set completely. Store finished Florentine cookies in an airtight container in the refrigerator for up to 2 weeks to maintain crispness.
Notes
- Florentine cookies are traditional lace cookies made with finely chopped almonds, flavored with orange zest and vanilla, then sandwiched with chocolate for a rich finish.
- To peel almonds quickly, boiling briefly loosens skins without softening the nuts excessively, preserving their crunch.
- If dough feels crumbly, warming your hands will soften it, allowing easier shaping of perfect round balls.
- Spacing the dough balls properly ensures they bake into individual thin lace cookies rather than merging together.
- Be careful when separating cookies that spread together while warm, as they harden quickly on cooling.
- Using good-quality dark or milk chocolate improves the flavor and texture of the sandwiches.
- Store cookies in the refrigerator in an airtight container; this keeps them crisp and fresh for up to two weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 19 grams
- Sodium: 19 milligrams
- Fat: 11 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 12 milligrams
