Description
Delicate and crispy Florentine cookies made from finely chopped almonds, infused with dried orange peel and vanilla, baked until golden, and sandwiched with rich melted chocolate. These lace cookies offer a perfect balance of nutty, citrusy, and sweet flavors with a satisfying crunch and smooth chocolate center.
Ingredients
Scale
Almond Mixture
- 1 cup (145 grams) raw almonds (see note)
- 3 tablespoons all-purpose flour
- 2 tablespoons dried oranges (optional)
Cookie Base
- ¾ cup (140 grams) granulated sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup or light agave syrup
- 5 tablespoons (71 grams) unsalted butter
- 1/2 teaspoon vanilla extract
Chocolate Sandwich
- 1 ¼ pounds (567 grams) dark or milk chocolate cut into small chunks
Instructions
- Preheat and Prepare Baking Sheet: Position the oven rack in the center of the oven and preheat to 325°F (163°C). Line a large 17 x 12 inch (43 x 30 cm) baking sheet with parchment paper or a silicone mat to prevent sticking.
- Peel the Almonds: Bring a saucepan of water to a boil on high heat. Add almonds and boil for exactly 1 minute to soften the skins without cooking the nuts. Drain and rinse immediately with cold water. Spread almonds on a towel and rub to remove the skins. Dry thoroughly to ensure no moisture remains.
- Chop the Almonds: Place the peeled almonds in a food processor or blender and pulse until they are finely chopped but not powdered, maintaining some texture for the florentines.
- Combine Dry Ingredients: In a mixing bowl, stir together the chopped almonds, all-purpose flour, and dried orange peel if using. This mixture will provide the base texture and flavor for your cookies.
- Prepare Sugar Mixture: In a small saucepan, combine granulated sugar, heavy cream, corn syrup (or agave), and unsalted butter. Heat over medium, stirring occasionally until the mixture reaches a rolling boil and the sugar fully dissolves. Maintain the simmer for 1 minute to develop the right consistency.
- Mix Almond and Sugar Mixtures: Remove the sugar mixture from the heat and immediately add it to the almond-flour-orange mixture along with the vanilla extract. Stir thoroughly until all ingredients are well combined. Let the mixture cool for about 15 minutes until it can be handled safely.
- Shape the Dough Balls: Using a teaspoon, portion out 1 teaspoon of dough and roll it into a smooth ball between your hands. Roll it firmly and evenly to create round balls. If the dough feels dry or crumbly, warming it briefly in your palm will help soften it for easier shaping.
- Arrange Dough on Baking Sheet: Space the dough balls on the prepared baking sheet at least 6 inches (15 cm) apart, as the cookies will spread into approximately 3-inch (7 ½ cm) diameter discs. Bake in batches if necessary to fit the sheet comfortably.
- Bake the Cookies: Bake for 10-12 minutes or until the cookies turn golden brown. If cookies spread and touch, gently separate them with a sharp knife while still warm and soft on the baking sheet as they harden quickly once cooled.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool for 2 minutes until they are no longer soft, then transfer them to a wire rack to cool completely.
- Melt the Chocolate: Place the chocolate chunks in a microwave-safe bowl and heat in 10-second intervals, stirring between each until smooth and fully melted. Take care not to burn the chocolate.
- Assemble the Sandwiches: Take one cooled cookie and spread melted chocolate on one side. Top with another cookie, gently pressing together to form a sandwich. Repeat this step with the rest of the cookies.
- Optional Chocolate Drizzle: For an elegant finish, place melted chocolate into a small zip-top bag, cut a tiny corner, and drizzle over the tops of the cookie sandwiches as desired.
- Store Properly: Allow the chocolate to set completely. Store the assembled Florentine cookies in an airtight container in the refrigerator for up to 2 weeks to maintain freshness and crispness.
Notes
- Florentine cookies are delicate lace cookies primarily made of chopped almonds, enhanced with aromatic orange peel and vanilla for depth of flavor.
- The chocolate sandwich provides a creamy contrast to the crunchy cookie, making these treats irresistibly delicious.
- Peeling the almonds is important to achieve the best texture and flavor, but you can purchase blanched almonds as a shortcut.
- Ensure cookies are spaced widely on the baking sheet as they spread significantly during baking.
- Separating cookies while warm prevents them from hardening together.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 19 grams
- Sodium: 19 milligrams
- Fat: 11 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 12 milligrams
