This classic Christmas cookie was a delightful mystery to me for a long time.

Delicately thin and light, Florentines are beautifully lacey cookies that do justice to any holiday cookie platter.

They are delicious too. It is hard to go wrong with the combination of almonds, orange, toffee and chocolate.

Making these cookies requires a bit of patience since you need to allow time for the mixture to cool, for the dough to chill before baking and then for the cookies to cool before finishing.

But they are definitely worth the wait.

Florentines
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Rating: 3.25
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Crispy and sweet, these beautiful lacey cookies will be the star of your dessert table.
Servings Prep Time
4 dozen 45 minutes
Cook Time Passive Time
6-8 minutes 45 minutes
Servings Prep Time
4 dozen 45 minutes
Cook Time Passive Time
6-8 minutes 45 minutes
Florentines
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 3.25
You:
Rate this recipe!
Print Recipe
Crispy and sweet, these beautiful lacey cookies will be the star of your dessert table.
Servings Prep Time
4 dozen 45 minutes
Cook Time Passive Time
6-8 minutes 45 minutes
Servings Prep Time
4 dozen 45 minutes
Cook Time Passive Time
6-8 minutes 45 minutes
Ingredients
Servings: dozen
Units:
Instructions
  1. Measure out almonds, flour and orange zest into a bowl. Stir until combined.
  2. Measure out sugar, butter, cream, and heavy into a heavy saucepan. Stir to combine.
  3. Stir over medium heat until mixture comes to a boil. Remove from heat.
  4. Add almond mix to saucepan and stir to combine.
  5. Allow mixture to cool for 20 minutes, stirring every five minutes.
  6. Scoop into rounded one teaspoons and gently roll to form small balls. Scoop entire batch of dough into balls.
  7. Place dough balls onto parchment paper covered baking sheet and place in refrigerator to chill for at least 10 minutes.
  8. Preheat oven to 325 degrees.
  9. On a parchment paper lined baking sheet, space out 6 of the chilled dough balls evenly, giving them room to spread. Leave the rest of the dough in the refrigerator until needed. These cookies spread out completely so make sure to give them space.
  10. Bake one pan at a time on the center rank of the oven, for 6-8 minutes, until the cookies have spread, the edges are golden brown and the centers are lightly golden.
  11. Pull parchment paper off of baking sheet onto a cooling rack and allow cookies to cool completely. Once cooled, transfer cookies from parchment paper to paper towels. Discard parchment paper.
  12. Repeat steps, until all the dough balls are baked and have cooled.
  13. If making cookies in advance, stack cookies with parchment paper in between cookies, in a freezer safe container until needed. On day the cookies are needed, remove from freezer and allow to come to room temperature.
  14. Once cookies are baked or at room temperature, placed chopped chocolate into a bowl and microwave for 30 seconds at a time, stirring after each time until melted.
  15. Dip a spoon into the melted chocolate and drizzle over each cookie as sparsely or fully as desired. Allow the chocolate to harden completely before storing.
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2 Comments

  1. I have no gluten issues. I am going to use AP flour. Anyone out there done the same?

    1. Renee Lumbreras

      Hi Robbie! We are glad that you are excited about our Florentine recipe. However, this recipe was created specifically to work with gluten free all-purpose flour. Gluten free flour and wheat flour react differently and since I do not bake with regular AP flour, I don’t know how it would turn out. You can purchase great gluten free flours in small quantities at most grocery stores if you would like to try our recipe. There are lovely Florentine recipes online that use regular AP flour. You may want to check them out. This recipe requires a time commitment and I would hate for you to use wheat flour and not have them turn out beautifully.

      The Now Find Gluten Free Team

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