Lace 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.

Florentine Cookies Recipe

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.

Typical ingredients for Florentine cookies

Almonds (sliced or slivered)
Sugar (granulated or light brown sugar
Butter
Heavy cream (or milk, in some variations)
Honey
Flour
Vanilla extract
Orange or lemon zest (traditional)
Salt

Florentine cookies have a way of grabbing your attention. Thin, golden, and beautifully lacy, they’re made with chopped almonds, bright citrus zest, and a touch of vanilla, then finished with a smooth layer of melted chocolate that brings everything together.

Florentine cookies
Florentine cookies may be named after the Italian city of Florence, but their charm goes far beyond geography. These elegant, lacy treats have earned a place in holiday traditions around the world, especially during Christmas, when cookie trays overflow with festive favorites.
What makes Florentines so special is their signature look and texture. The batter, made with butter, sugar, nuts, and sometimes candied fruit, is spread paper-thin before baking. As they cook, the mixture bubbles and spreads into delicate, golden-brown rounds that look almost like edible lace. Crisp at the edges and slightly chewy in the center, they strike the perfect balance between light and indulgent.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: French & Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups (200 g) sliced almonds (or slivered, lightly chopped)
  • ¼ cup (30 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (60 g) unsalted butter
  • ¼ cup (60 ml) heavy cream
  • 2 Tbsp honey
  • ½ tsp vanilla extract
  • Pinch of salt
  • ½ tsp orange zest (optional but traditional)
  • 8 oz (225 g) dark chocolate (60–70% cocoa), finely chopped (Chocolate Coating)

Instructions
 

  1. Prepare the Nut Mixture
    In a bowl, combine the almonds and flour. Set aside.
  2. Make Caramel Base
    In a saucepan over medium heat, combine butter, sugar, heavy cream, honey and salt
    Stir until the butter melts and the mixture comes to a gentle simmer. Cook for 2–3 minutes, stirring constantly, until smooth and slightly thickened.
    Remove from heat and stir in vanilla extract and orange zest (if using)
  3. Combine
    Pour the hot caramel mixture over the almond mixture. Stir until everything is evenly coated. Let the mixture cool 5 minutes so it thickens slightly.
  4. Shape
    Preheat oven to 350°F (175°C).
    Line baking sheets with parchment paper. Drop 1 teaspoon of batter per cookie, spacing 3 inches apart (they spread a lot).
    Flatten slightly with the back of a spoon.
  5. Bake
    Bake for 8–10 minutes, until deep golden brown, edges are bubbling and lacy
    Rotate pans if needed for even color.
  6. Cool
    Let cookies cool on the pan for 2–3 minutes, then carefully transfer to a rack.
    They will crisp fully as they cool.
  7. Add Chocolate
    Melt the dark chocolate gently (double boiler or microwave).
    Spread a thin layer of melted chocolate on the flat underside of each cookie.
    Optional: run a fork through the chocolate for a traditional wavy pattern.
    Let set at room temperature or refrigerate briefly.

Notes

Measure small portions: Use about 1 teaspoon of batter per cookie. Florentines spread significantly, and smaller portions ensure thin, lacy cookies.
Space generously: Leave at least 3 inches (7–8 cm) between cookies on the baking sheet to prevent merging.
Watch the color, not the clock: Bake until the cookies are deep golden brown. Pale cookies will be soft instead of crisp; too dark means bitter.
Even spreading: Lightly flatten the batter before baking so the nuts spread evenly as the sugar melts.
Cool before moving: Cookies are fragile when hot. Let them sit 2–3 minutes on the pan before transferring to a rack.
Chocolate application: Spread chocolate on the flat underside for the traditional finish. A fork creates a decorative wave pattern.
Chocolate choice matters: Use 60–70% dark chocolate to balance the sweetness of the caramelized cookie.
Humidity affects crispness: Florentines absorb moisture easily. Store in an airtight container and avoid humid environments.
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.

Espresso Florentines: A Bold Take on a Classic Cookie

If you love bold espresso and the crunch of nutty cookies, Espresso Florentines deserve a spot on your baking list. These thin, lacy treats put a modern spin on the classic Florentine, a cookie with deep European roots and rich flavor.

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!