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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.