Almond Florentines (Lace Cookies)
These crisp, lacy almond florentines are sandwiched and drizzled with dark chocolate to amplify their naturally rich, nutty-sweet flavor. Although they look intricate, these florentine cookies are easier to make than you might think!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 cookie sandwiches 1x
- Category: cookies
- Method: baking
Ingredients
Scale
- 2 1/2 ounces (5 tablespoons) unsalted butter, cut into chunks
- 5 1/4 ounces (3/4 cups) granulated sugar
- 1 ounce (1/8 cup) heavy cream
- 1 1/2 ounces (1/8 cup) corn syrup
- 6 1/8 ounces (1 3/4 cups) sliced almonds
- 3/4 ounce (3 tablespoons) all-purpose flour (regular or gluten-free)
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 7 1/2 ounces bittersweet (or semisweet) chocolate, finely chopped
- fleur de sel or sea salt for sprinkling, optional
Instructions
- Boil the sugar mixture: Combine butter, sugar, cream, and corn syrup in a small-medium saucepan over medium heat. Allow butter to melt and sugar to dissolve, stirring occasionally. Bring to a rolling boil before removing from heat.
- Process dry ingredients: In a food processor fitted with the chopping blade attachment, process almonds until they've reached the consistency of fine gravel. Add flour, cocoa powder, and salt, and pulse in just until evenly combined.
- Combine: Add vanilla and almond extracts to the sugar mixture, stirring in to combine, and then mix in the dry ingredients until everything is evenly incorporated. Cool until thick enough to scoop and handle (this should only take a few minutes). Meanwhile, preheat oven to 350ºF with rack in the middle position. Line two cookie sheets with parchment paper.
- Shape dough: Lay out a third sheet of parchment paper to hold your cookie dough. Scoop dough by the tablespoon and roll into small balls. Set aside on reserved parchment until ready to bake.
- Bake and cut: Place 6 balls of cookie dough on each of the prepared cookie sheets, leaving at least a few inches of space between each cookie and the sides of the pan. Bake one tray at a time on middle rack of oven for 11-12 minutes, rotating pan halfway through baking time. Cookies should be golden when done. Cool cookies for just a few minutes before cutting into circles with a 3" round cookie cutter, using a small knife to help cut around the cookie cutter if needed. Cool a few minutes longer before transferring to a wire rack.
- Repeat: Continue baking cookies 6 at a time, alternating between baking sheets and using fresh parchment paper between batches, until all cookies are baked and cut. Allow to cool completely before stacking, storing, or adding chocolate.
- Add chocolate: Melt ( ideally temper) chocolate using your preferred method. Spread a thin layer of chocolate over the bottom of half of the florentines. Top each with another cookie and place on a wire rack. Using a spoon, or a piping bag fitted with a small round tip, drizzle the remaining chocolate over the tops of the cookie sandwiches. Sprinkle with fleur de sel or sea salt if desired and let set before serving.
Notes
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
