• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker logo

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies

    Published: Dec 3, 2013 · Modified: Jan 3, 2020 by alexandra · This post may contain affiliate links

    Confession #139: I'm Stuck in Holiday Gear... Dark Chocolate Almond Florentines

    Jump to Recipe

    Does anyone else feel like getting back into the swing of things after Thanksgiving is just rough? I've definitely been dragging my feet when it comes to accomplishing anything resembling work/real life. I just want to cruise straight into the winter holidays, bake cookies, drink peppermint mochas and ignore the fact that life isn't a perpetual weekend. It'd be nice, right?

    Dark Chocolate Almond Florentines  - Thin, crispy, and delicate lace cookies sandwiched and drizzled with bittersweet chocolate. | brighteyedbaker.com this recipe

    For four days I pretty much ignored any and all deadlines and boring non-holiday stuff, and it was a lot of fun to just get back in the kitchen and bake all day. I made my super-soft dinner rolls for Thanksgiving, plus a chocolate tart that IMO rivals this one any day. I'll (hopefully) share that sometime once I get a chance to make it again and iron out the kinks. And you better bet I made some cornbread and honey butter and ate it all weekend long - recipe for that coming very soon. It was a pretty fun and food-filled weekend and I'm just having a little bit of a hard time getting my butt in gear again.

    Dark Chocolate Almond Florentines  - Thin, crispy, and delicate lace cookies sandwiched and drizzled with bittersweet chocolate. | brighteyedbaker.com

    The only thing getting me through the next few weeks until the upcoming holidays is the promise of a break ahead and all the holiday-themed recipes I get to share with you guys, first of which is these cookies which I am SO excited about. Florentines (aka Lace Cookies) have always been one of the few store-bought cookies that I actually liked, and I initially had no idea how they were made or how in the world they got their thin, lacy pattern and delicate snap. I remember having one in Paris at À la Mère de Famille that was seriously incredible, but it didn't really occur to me until earlier this year that I could make these gorgeous cookies  at home. But I can! And I did! And you can too! It's actually simpler than I thought it would be, too.

    Dark Chocolate Almond Florentines  - Thin, crispy, and delicate lace cookies sandwiched and drizzled with bittersweet chocolate. | brighteyedbaker.com

    Basically, lace cookies are made by cooking a sugar syrup and adding a mixture containing very finely chopped nuts to create a dough that spreads into a thin, crispy cookie as it bakes, with each little bit of nut held together by the sweet toffee-like laces of the cooked sugar. Once they've cooled after baking, you drizzle them with dark chocolate, and maybe even sandwich two together with chocolate in the middle, and the result is total cookie perfection. I also like to add some almond extract to the dough because it melds so well with the caramelly, almond cookie base and the bittersweet chocolate. These are on a completely different spectrum from typical thick and chewy cookies, but it's the one instance where a thin, crisp cookie is exactly what I'm looking for. The complex combination of flavor and texture in these cookies is just beyond what words can explain.

    Dark Chocolate Almond Florentines  - Thin, crispy, and delicate lace cookies sandwiched and drizzled with bittersweet chocolate. | brighteyedbaker.com

    These florentines are without a doubt a cookie you should add to your Christmas baking list, if not because they're so good then because they're totally impressive! (But fair warning, once you try them you might not want to give them away!)

    Dark Chocolate Almond Florentines  - Thin, crispy, and delicate lace cookies sandwiched and drizzled with bittersweet chocolate. | brighteyedbaker.com

    Print

    Dark Chocolate Almond Florentine Cookies

    Dark Chocolate Almond Florentines - Thin, crispy, and delicate lace cookies sandwiched and drizzled with bittersweet chocolate. | brighteyedbaker.com
    Print Recipe
    Pin Recipe

    Thin, lacy, toffee-like almond cookies sandwiched and drizzled with bittersweet chocolate make a fancy, impressive, and sublime holiday treat!

    • Cook Time: 11 minutes
    • Total Time: 11 minutes
    • Yield: about 54 large cookies or 27 cookie sandwiches 1x

    Ingredients

    Scale
    • 5 ounces (10 tablespoons) unsalted butter, cut into chunks
    • 10 ½ ounces (1 ½ cups) granulated sugar
    • 2 ⅛ ounces (¼ cup) heavy cream
    • 3 ⅛ ounces (¼ cup) light corn syrup
    • 12 ¼ ounces (3 ½ cups) slivered almonds
    • 2 tablespoons cocoa powder
    • 1 ⅝ ounces (6 tablespoons) all-purpose flour
    • ½ teaspoon fine sea salt
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 12-15 ounces bittersweet (or semisweet) chocolate, melted (preferably tempered)

    Instructions

    1. Preheat oven to 350ºF. Line two baking sheets with parchment paper.
    2. Combine butter, sugar, cream, and corn syrup in a medium saucepan over medium heat. Allow butter to melt and sugar to dissolve, stirring occasionally, and bring to a rolling boil. Remove from heat.
    3. Process almonds in a food processor to the consistency of fine gravel (kinda like Nerds candies, but not as fine as almond meal). Whisk together with cocoa, flour, and salt in a bowl until evenly combined.
    4. Add vanilla and almond extracts to the sugar mixture, stirring in to combine, and then mix in the dry ingredients until everything is evenly combined. Cool until thick enough to scoop and work with (this may only take a few minutes).
    5. Scoop dough by tablespoons and shape into small balls. Lay out on a separate piece of parchment paper.
    6. Place 6 cookies at a time on the parchment-lined baking sheet to bake, well spread apart with a few inches between each cookie and the sides of the baking sheet. Bake on middle rack of oven for 11-12 minutes, rotating pan halfway through baking time, until cookies are golden. Cool for a few minutes and then use a 2 ¾" - 3" round cookie cutter to stamp circles in cookies. You can either tear off excess cookie around cutter while cookies are soft or somewhat firm, or wait until the cookies have crisped up and snap off the excess around the stamped indentation. One method or the other might work better depending on how well the cookies are stamped with the cutter. Continue baking cookies 6 at a time, alternating baking sheets to cool between batches, until all cookies are baked and cut.
    7. Once all cookies have baked and cooled, spread melted chocolate over half and top each with a second cookie. Drizzle any excess chocolate over the cookie sandwiches.
    8. Store cookies in an airtight container at room temperature or in the refrigerator. I found that the chocolate cookies had a better crunch once stored in the refrigerator overnight.

    Notes

    *For smaller cookies, scoop dough by ½ tablespoons and bake 9 to a sheet for 10-11 minutes. Use a 2 ½" round cookie cutter to stamp after baking.

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    Recipe Adapted From: Food Network

    Thanks for stopping by! You can subscribe to receive updates of new posts, with recipes, kitchen tips, and more via e-mail or RSS. You can also find recipes by category in the recipe index.

          

    Who else is super excited about holiday baking? I want to know what's on your t0-bake list!

    Digiprove sealCopyright protected by Digiprove © 2013-2019
    « Chocolate Chai Layer Cake
    Confession #140: Honey Butter is my Guilty Pleasure... Honey and Beer Cornbread »

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Mary says

      September 17, 2016 at 9:39 am

      Just made these and they turned out beautifully. I substituted orange zest for almond extract, but that's entirely a matter of taste. I also decided to forego the cookie cutter because I love the way the lacy edges look. Thanks for a great recipe!

      Reply
    2. Rp says

      April 24, 2016 at 10:53 am

      So I finally got around to making these and boy was I excited! I love these! However, being in the rush that I constantly am in (I probably should have put down my textbook and read the recipe more carefully), I overcooked the final part - with the entire mixture. The bottom of the pan burned but the mixture was alright. As a result, I quickly turned the heat off and started to let it cool. Once I started baking, the cookies were turning crisp within 5 minutes. I couldn't bake the cookies fast enough and the mixture was hardening quicker and quicker. My mixture was to the point where baking the balls was not allowing them to flatten, instead, they just stayed balls. I gave up and just left the cookie balls to cool overnight and im telling you, they turned out just like my favorite bakery's lace cookies!!!!!! I was so excited to learn that! My plan is to next time do the same thing but to spread the mixture on a pan, use my cookie cutter and just let it cool because the unbaked ones tasted better than the first two batches I got to baking!

      Reply
      • alexandra says

        April 24, 2016 at 7:50 pm

        If you cooked the mixture too much that could definitley be why the cookies weren't flattening. Unless you were to overcook it again next time, leaving them unbaked would probably mean you'd have a batch of sticky cookies! :o But I'd love to hear what you end up doing and how it turns out!

        Reply
    « Older Comments

    Primary Sidebar

    about-me

    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • DIY: Caramel sauce with milk (no butter, no cream)
    • Espresso powder and how to make it
    • DIY: Candied orange peel {gluten-free}
    • DIY: Caramel iced coffee (latte)
    • DIY: Brown Sugar Candied Walnuts {gluten-free}
    • DIY: Homemade Bailey's Irish Cream
    seasonal favorites icon
    FOURTH OF JULY RECIPES
    • Easy Strawberry Mint Mojito
    • Best Summer Mixed Berry Galette (gluten-free option)
    • Berries and Cream Parfaits with Graham Cracker Crumble
    • Raspberry Limoncello Cocktail
    • Blueberry-Peach Cobbler {gluten free option}
    • Blackberry Mint Mimosa

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme