Florentine Cookies: A European Classic
Florentine cookies may sound Italian, but their roots likely lie elsewhere. Historians believe French pastry chefs created them, possibly while working for the Medici family during their time in France.
These thin, crisp cookies blend chopped nuts often almonds or hazelnuts, with candied fruit and caramelized sugar or honey. Once baked, they get a glossy layer of dark chocolate on one side.
Their nutty crunch and elegant look made them popular with European aristocrats. Today, they’re a favorite around the holidays, cherished for their rich flavor and delicate texture.
French or Italian, it doesn’t matter. Florentines are a timeless treat—simple, sophisticated, and unforgettable.
Ingredients
Instructions
- To begin, preheat your oven to a temperature of 350 degrees Fahrenheit. Next, line 2 baking sheets with parchment paper in preparation for baking.
- 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.
- 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.
- 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.
- 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.
Notes
Florentines spread a lot during baking. A silicone baking mat helps them spread evenly and prevents sticking. Parchment also works well, but avoid greasing your pans—it can cause overspreading. Keep Cookie Mounds Small
Use 1/2 teaspoon or less of batter per cookie. They may look tiny going in, but they’ll spread into large, thin discs. Larger scoops can lead to uneven baking and merging. Space
Leave at least 3 inches between each mound of batter. If you’re short on space, bake in multiple batches. Bake Time
Florentines bake quickly—usually 7 to 10 minutes. Look for even golden-brown edges and a bubbling surface. Pull them out before they burn; they’ll crisp up as they cool. Cool on the Pan
These cookies are very soft right out of the oven. Let them cool completely on the baking sheet before removing. Trying too early will break them.
Florentine Cookie Variations: Chocolate, Nuts & More
Some people love them just as they are simple and nutty, with a caramel-like crunch. Others like to take them up a notch with a drizzle of dark chocolate or a layer on the bottom for that extra touch of richness. You can also switch up the flavor with chopped hazelnuts, pistachios, or even a hint of orange zest.
Whether you’re baking them for a holiday gathering or savoring one quietly with your coffee, Florentine lace cookies are a timeless reminder that a cookie doesn’t have to be big or flashy to be unforgettable.
Florentine cookies may be delicate, but they’re surprisingly versatile. While the classic version features sliced almonds and a caramelized sugar base, there’s plenty of room to get creative with flavor and texture. Below are some popular ways to switch things up.
Chocolate-Coated:
Spread or drizzle melted dark, milk, or even white chocolate on the flat side of each cookie. Let it set before serving for a rich finish.
Nut Swap:
Replace almonds with hazelnuts, pecans, or pistachios. Just make sure they’re finely chopped for even baking.
Citrus Twist:
Add a bit of orange zest or mix in some candied orange peel to brighten up the flavor.
Dried Fruit Add-Ins:
Try chopped dried cranberries, cherries, or apricots for a pop of sweetness and color.
Spiced Florentines:
A pinch of cinnamon, cardamom, or even a dash of ginger can add warm, holiday-friendly flavor.
Sandwich Style:
Spread chocolate on the bottom of one cookie and press another on top to make a crisp, elegant sandwich.
Whether you keep them classic or go bold with flavor, Florentines are a fun way to get creative while still honoring a timeless tradition.
Storage
Florentine cookies are delicate, so proper storage is key to keeping their signature crispness and flavor intact.
Store completely cooled cookies in an airtight container at room temperature. Place parchment or wax paper between layers to prevent sticking or breaking. Keep the container in a cool, dry place, away from direct sunlight or heat. (Up to 5 Days)
For longer storage, you can freeze Florentine cookies. Layer them with parchment paper in a freezer-safe container or bag. (Up to 1 Month)
When ready to eat, let them come to room temperature before serving. This helps bring back the crunch.
Avoid Humidity Florentines don’t like moisture! Humidity can make them soft or chewy instead of crisp. If you live in a humid climate, consider storing them in the fridge (but make sure they’re in an airtight container with paper between layers to prevent sticking).
Tip? If your cookies lose a bit of their crunch, pop them in a 300°F (150°C) oven for 2–3 minutes, then cool completely on a rack—they’ll crisp right back up!
