Florentine cookies, despite their name, are believed to have originated not in Florence, Italy, but likely in France, possibly created by pastry chefs working in the kitchens of the Medici family during their influence in French courts. These delicate, lacy cookies are made from a mixture of finely chopped nuts—often almonds or hazelnuts—candied fruit, and caramelized sugar or honey, then baked into thin, crisp rounds and sometimes finished with a coating of dark chocolate on one side. Their elegant appearance and rich, nutty flavor made them a favorite among European aristocracy. While their exact origin remains debated, Florentines are now firmly rooted in Italian pastry traditions, especially around the holidays, where their refined taste and texture continue to delight.

The Florentine cookie got its name from the city of Florence. These cookies are known for their delicate, lacey appearance, achieved by spreading the batter super-thin and baking them until they become crisp. Florentine Lace Cookies are a beloved Christmas classic. They can be enjoyed as is or enhanced with a drizzle of chocolate or the addition of various nuts for added flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 48 cookies
Ingredients Method

Ingredients
  

  • 2 cups blanched almonds
  • ¾ cup heavy cream
  • ½ cup sugar
  • ¼ cup orange marmalade or orange juice
  • 3 tbsp butter (unsalted)
  • 3 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 tsp orange zest
  • ¼ tsp salt
  • 4 ounces melted bittersweet or semisweet chocolate.

Method
 

  1. To begin, preheat your oven to a temperature of 350 degrees Fahrenheit. Next, line 2 baking sheets with parchment paper in preparation for baking.
  2. Using a food processor, process the almonds until they are finely chopped. In a large bowl, combine the chopped almonds with the flour, zest, and salt. Stir the mixture together until the nuts, flour, zest, and salt are well combined.
  3. In a small saucepan, combine the sugar, cream, marmalade, and butter. Place the saucepan over medium heat and cook the mixture, stirring occasionally, until it reaches a rolling boil and the sugar is fully dissolved. Allow the mixture to continue boiling for 1 minute. Remove the saucepan from the heat and stir in the vanilla extract. Pour this mixture into the bowl containing the almond mixture and stir just enough to combine the ingredients. Set the mixture aside and allow it to cool until it is cool enough to handle.
  4. Using rounded teaspoons of the batter, scoop out portions and roll them into balls. Place the balls onto the prepared baking sheet, making sure to leave approximately 3 inches of space between each cookie as they will spread during baking. Bake the cookies in the preheated oven until they turn a golden-brown color, which typically takes around 10 minutes. Allow the cookies to cool on the sheet pan until they are firm enough to hold their shape, and then transfer them to a wire rack to cool completely.
  5. Once the Florentine cookies have cooled completely, drizzle them with melted chocolate according to your preference. Allow the chocolate to harden at room temperature, ensuring that it sets completely.