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These delicate almond cookies, known for their crisp texture and rich toffee flavor, are easy to personalize. While the classic version features espresso and dark chocolate, there are endless ways to make these cookies your own.
Want to skip the coffee? Swap the espresso with your favorite liqueur, like amaretto, hazelnut liqueur, or even Irish cream. Each adds a bold twist and gives the cookies a more complex flavor profile. You can also play with the nut base. Almonds are traditional, but toasted hazelnuts or pistachios bring a different kind of crunch and aroma.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling & Finish Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian &French
Ingredients Method Notes

Ingredients
  

Cookies
  • ⅓ cup all-purpose flour
  • 1 cup sliced almonds (lightly toasted and roughly chopped)
  • ⅔ cup granulated sugar
  • ½ cup unsalted butter
  • ¼ cup heavy cream
  • ¼ tsp salt
  • 2 tbsp honey
  • 2 tsp finely ground espresso or instant espresso powder
  • 1 tsp vanilla extract
Chocolate Coating
  • 6 oz dark chocolate, chopped
  • (Optional) 1 tsp neutral oil or espresso liqueur (for smoother melting)

Instructions
 

  1. Prep Oven & Pan
    Preheat oven to 350°F (175°C).
    Line 2 large baking sheets with silicone baking mats or parchment paper.
  2. Mix the Dry Ingredients
    In a medium bowl, combine Chopped almonds, Flour and Salt.
    Set aside.
  3. Make the Caramel Base
    In a small saucepan over medium heat, melt the Butter, Sugar, Cream and Honey.
    Stir continuously until mixture just starts to boil. Remove from heat.
  4. Add Flavor
    Immediately stir in Ground espresso, Vanilla extract
    Then mix in the almond-flour mixture until fully combined.
  5. Scoop the Cookies
    Drop 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.
  6. Bake
    Bake 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.
  7. Dip or Drizzle with Chocolate
    Melt 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 tops
    Let 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.