Thin, crispy, nutty and chocolaty florentine lace cookies, right from your oven
Ready to learn how to make these perfectly crispy and thin almond cookies, drizzled and sandwiched with delicious chocolate? Oh yes, you can bake these florentine too! These are quite easy to make and they only require a few ingredients. But they are very delicate, so please follow these suggestions.
Make sure the cookies are completely cool before removing for the parchment paper. And when they are cooling down, they need to lie perfectly flat, so they will keep their shape. Also, when storing the cookies, leave some parchment paper in between layers. I learned from experience: the first time I bake these, I didn't have time to do the chocolate part right away, so I put them all (very flat) in a sealed container, but no paper in between the cookies. So the next day when I finally found the time to melt the chocolate and decorate the florentines, they were all stuck together. In one big lump. I carefully tried to separate single cookies, and I was successful only with few. Most of the florentines broke in pieces. What a disappointment!! Note: that did not stop me from eating them. Not pretty to look at, but still delicious!
Ingredients: to make 10 large (3 inches) sandwich cookies.
- 1.5 cups (180 gr) of almonds, chopped
- 2 tablespoons of all purpose flour
- zest of one orange
- pinch of salt
- 1/2 cup (100 gr) of sugar
- 6 tablespoons (85 gr) of unsalted butter
- 1/3 cup (75 ml) of whipping cream
- 2 tablespoons of honey
- 1/2 teaspoon of vanilla extract
- 8 oz (225 gr) of semisweet or milk chocolate chips
1. Preheat the oven to 350º F (175º C). Chop the almonds in a food processor. Stir with the flour, salt and the orange zest.
Melt the chocolate in a double boiler. Add a little bit of water if necessary to make it a bit more liquid. Fill each cookie sandwich with the chocolate and sprinkle some on top if you'd like.