Espresso Florentines are a modern twist on the classic Florentine cookie, which originated in France or Italy—debatedly both—during the Renaissance era. Traditional Florentines are delicate, lace-like cookies made with finely chopped nuts (usually almonds or hazelnuts), candied fruit, and a caramelized sugar or honey base, often coated with a layer of dark chocolate. Though their name suggests Florentine (Florence, Italy) origins, some food historians believe they were created in French royal kitchens influenced by Italian chefs. The espresso variation is a contemporary adaptation, blending the bold, rich flavor of coffee with the cookie’s nutty-sweet crunch and chocolate finish. Espresso Florentines reflect a fusion of old-world elegance and modern flavor, making them a sophisticated treat for coffee and cookie lovers alike.

The delicate almond cookies with their decadent toffee flavor can be prepared in a variety of ways. Explore different options such as coating them in a delicious chocolate coating or substituting the espresso with a liqueur of your preference. These variations will add a unique twist to the cookies and allow for a personalized touch in their flavor profile.
Print Recipe Pin Recipe
Prep Time 35 minutes
Servings: 48 cookies
Ingredients Method

Ingredients
  

  • 4 cups slivered almonds
  • 1 cup all-purpose flour
  • ½ cup heavy cream
  • ¾ butter (1½ sticks)
  • 1¾ cups granulated sugar
  • ½ cup honey
  • 2 tbsp instant espresso powder
  • 1 tbsp vanilla extract
  • ½ tsp kosher salt

Method
 

  1. To get started, preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper in preparation.
  2. In a saucepan, combine the butter, sugar, and honey. Cook the mixture over medium heat, stirring occasionally with a large wooden spoon. Once the butter has melted, remove the saucepan from the heat and add in the almonds, flour, cream, espresso powder, vanilla, and salt. Mix all the ingredients thoroughly until well combined. Allow the mixture to cool at room temperature for approximately 20 minutes.
  3. Using a small cookie scoop, portion out 6 mounds of dough onto each prepared sheet. Keep in mind that Florentine cookies tend to spread significantly while baking, so it's crucial to leave enough space between them. Bake the cookies until they turn a golden amber color, which typically takes around 10 to 12 minutes. Remember that you'll need to repeat this process and reuse the pans several times to bake the entire batch of cookies due to their spreading nature.
  4. After baking, allow the Florentine cookies to cool on the cookie sheets for about 5 minutes. This short cooling period will help them firm up slightly. Once they have cooled a bit, carefully remove the cookies from the sheets using a spatula. This will prevent them from sticking and ensure they maintain their shape during the transfer.