Ingredients
Instructions
- Prep Oven & PanPreheat oven to 350°F (175°C).Line 2 large baking sheets with silicone baking mats or parchment paper.
- Mix the Dry IngredientsIn a medium bowl, combine Chopped almonds, Flour and Salt.Set aside.
- Make the Caramel BaseIn a small saucepan over medium heat, melt the Butter, Sugar, Cream and Honey.Stir continuously until mixture just starts to boil. Remove from heat.
- Add FlavorImmediately stir in Ground espresso, Vanilla extractThen mix in the almond-flour mixture until fully combined.
- Scoop the CookiesDrop heaping 1/2 teaspoons of batter (small amounts!) onto the baking sheets, spacing them at least 2 inches apart. The cookies will spread a lot.
- BakeBake for 8–10 minutes, until golden brown and lacy. Watch closely—these go from golden to burnt quickly.Let cool on the pan for 5 minutes before transferring to a wire rack.
- Dip or Drizzle with ChocolateMelt chocolate (and oil/liqueur if using) in a heatproof bowl over simmering water or in the microwave in 15-second bursts. Dip the flat side of each cookie in chocolate, or Drizzle chocolate across the topsLet set at room temp or refrigerate briefly to harden.
Notes
Spread Control:
These cookies spread a lot, use only 1 teaspoon of batter per cookie.
Space cookies at least 3 inches apart to prevent them from merging. Watch Closely Baking:
Florentines bake fast. Start checking around 6 minutes.
They should be golden brown, especially around the edges — not too dark. Cool Before:
Let cookies cool on the baking sheet for 5–10 minutes before transferring.
They’ll be soft right out of the oven but crisp up as they cool. Chocolate Set Fully:
After drizzling or dipping, let the cookies rest on parchment or wax paper until chocolate hardens.
Values are estimates and will vary by cookie size
%DV based on a 2,000-calorie diet
Higher in healthy fats due to almonds
Espresso powder contributes minimal calories but adds caffeine
Naturally gluten-light (very small flour amount)
These cookies spread a lot, use only 1 teaspoon of batter per cookie.
Space cookies at least 3 inches apart to prevent them from merging. Watch Closely Baking:
Florentines bake fast. Start checking around 6 minutes.
They should be golden brown, especially around the edges — not too dark. Cool Before:
Let cookies cool on the baking sheet for 5–10 minutes before transferring.
They’ll be soft right out of the oven but crisp up as they cool. Chocolate Set Fully:
After drizzling or dipping, let the cookies rest on parchment or wax paper until chocolate hardens.
Espresso Florentines – Nutrition Facts (Estimated Per 1 Cookie)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 110 kcal | 6% |
| Total Fat | 7 g | 9% |
| Saturated Fat | 3.5 g | 18% |
| Trans Fat | 0 g | — |
| Cholesterol | 15 mg | 5% |
| Sodium | 30 mg | 1% |
| Total Carbohydrates | 11 g | 4% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 8 g | — |
| Added Sugars | 7 g | 14% |
| Protein | 2 g | 4% |
| Vitamin D | 0 mcg | 0% |
| Calcium | 25 mg | 2% |
| Iron | 0.6 mg | 4% |
| Potassium | 70 mg | 2% |
| Caffeine | ~10–15 mg |