Dark Chocolate Almond Florentine Cookies

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


  • 5 ounces (10 tablespoons) unsalted butter, cut into chunks
  • 10 1/2 ounces (1 1/2 cups) granulated sugar
  • 2 1/8 ounces (1/4 cup) heavy cream
  • 3 1/8 ounces (1/4 cup) light corn syrup
  • 12 1/4 ounces (3 1/2 cups) slivered almonds
  • 2 tablespoons cocoa powder
  • 1 5/8 ounces (6 tablespoons) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 12-15 ounces bittersweet (or semisweet) chocolate, melted (preferably tempered)


  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 3/4" - 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.


*For smaller cookies, scoop dough by 1/2 tablespoons and bake 9 to a sheet for 10-11 minutes. Use a 2 1/2" round cookie cutter to stamp after baking.