Ingredients
Method
- To get started, preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper in preparation.
- 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.
- 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.
- 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.