Baking Tips:
- Cookie sheets should be allowed to cool completely between batches. If necessary, run under cold water to speed up cooling process.
Ingredient notes and substitutions:
- If you typically prefer salted butter in your cookies, feel free to use it here.
- Light or dark corn syrup can be used, or sub with golden syrup.
- Natural or Dutch process cocoa powder can be used.
- Use gluten-free all-purpose flour to make gluten-free almond florentines.
Storing and shelf life:
- Store florentines in an airtight-container or zip-top bag. They can be kept at room temperature or in the refrigerator - the latter tends to keep the cookies more crisp once chocolate is added.
- Cookies will stay fresh for 1-2 weeks.
Recipe adapted from Food Network