Almond Florentines! These classic Tuscan cookies are made with almond flour and a hint of orange and bake into a beautiful, thin and lacy treat.
This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!
When it comes to cookies, there's something special about the classics, and Almond Florentines most definitely fall into this category.
Beautifully thin and lacy, these Tuscan cookies often make an appearance around the holidays adorning Christmas dessert tables and gifted cookie boxes.
Holidays or not, I highly recommend giving them a try!
Looking for more classic cookie recipes? Check out my Italian Knot Cookies, Almond Crescent Cookies or Bow Tie (Kolaczki) Cookies!
Jump to:
What are Almond Florentines?
Florentine cookies are thin, delicate confections made with a mixture of caramelized sugar, butter, cream, chopped nuts (such as almonds, hazelnuts, or pecans), and often candied fruits.
These ingredients are typically combined and then baked into thin, lacy rounds or rectangles. The cookies are known for their crisp texture and rich, nutty flavor. Sometimes, a layer of chocolate is added to one side of the cookie for extra indulgence.
Originating from Italy, these elegant treats are beloved for their sweet, crunchy, and slightly chewy qualities, making them a popular choice for dessert or a special snack.
They also make a beautiful addition to a Christmas cookie tray!
Ingredients
- Almond flour
- All-purpose flour
- Orange zest
- Sea salt
- Granulated sugar
- Heavy cream
- Light corn syrup
- Unsalted butter
- Vanilla extract
- Semi-sweet chocolate chips
Instructions
Preheat and Prepare: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Mix Dry Ingredients: Combine almond flour, orange zest, and salt in a medium bowl. Set this mixture aside for later use.
Prepare the Florentine Mixture: In a small saucepan over medium heat, melt sugar, cream, corn syrup, and butter until it reaches a rolling boil. Let it boil for 1 minute.
Remove from heat, add vanilla, then pour this into the almond mixture. Gently combine until just mixed. Chill the mixture in the refrigerator for 15-20 minutes.
Shape and Arrange: Use a teaspoon sprayed with non-stick cooking spray or a small cookie scoop to shape teaspoon-sized portions of the mixture into balls. Place them on the prepared baking sheet, leaving 3 to 4 inches between each cookie.
Bake to Perfection: Bake the cookies for 10 to 11 minutes until they turn thin, lacy, and achieve a lovely golden color. Avoid over-baking to maintain their delicate texture.
Cool and Serve: Once out of the oven, let the cookies cool slightly on the baking sheet. Then, using a spatula, gently transfer them to a separate baking sheet.
If desired, drizzle melted chocolate over the cookies. Allow the chocolate to set before serving.
Recipe FAQ's
Spacing the batter 3 to 4 inches apart on the baking sheet helps prevent excessive spreading. Additionally, allowing the mixture to cool adequately before baking can also control spreading.
Keep a close eye on the baking time. Reduce the time by a minute or two if your cookies are turning overly crispy or golden too quickly. Oven temperatures can vary, so checking them a minute earlier might prevent over-baking.
Once completely cooled, store the Florentines in an airtight container at room temperature. Layer them between parchment paper to maintain their crispness.
Yes. Ensure they are completely cooled before freezing. Store them in airtight containers or freezer bags, separating layers with parchment paper, and they should keep well for up to a month.
Variations & Substitutions
Try these Florentine Cookie variations!
- Citrus Twist Florentines: Instead of orange zest, experiment with lemon or lime zest for a tangy twist.
- Spiced Florentines: Incorporate warm spices like cinnamon, nutmeg, or a dash of cardamom into the sugar mixture while melting.
- Fruity Florentines: Add a burst of sweetness by incorporating finely chopped dried fruits like apricots, cranberries, or cherries into the almond mixture.
Diet-Specific Substitutions
- Gluten Free: I have not tried making these using 1:1 gluten free flour, but I suspect that it may work.
Almond Florentines
Ingredients
- 1¾ cups almond flour
- 3 tablespoons all purpose flour
- 2 teaspoons orange zest finely grated
- ¼ teaspoon sea salt
- ¾ cup granulated sugar
- 2 tablespoons heavy cream
- 2 tablespoon light corn syrup
- 5 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- ⅓ cup semi-sweet chocolate chips melted
Instructions
- Preheat oven to 350°F degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine almond flour, orange zest, and salt in a medium bowl. Set aside
- In a small saucepan, melt sugar, cream, corn syrup, and butter over medium heat. Bring to a rolling boil, then cook for 1 more minute. Remove from heat, add vanilla, then stir and pour into almond mixture and mix until just combined. Set aside to cool, about 15-20 minutes.
- Using a teaspoon measure {will yield 3 inch cookies} sprayed with a little non-stick cooking spray for easy removal (or a small, spring-loaded cookie scoop), scoop a teaspoon of mixture and roll into a ball. Place 3 to 4 inches from each other on baking sheet {they will spread a lot}.
- Bake cookies for 10 to 11 minutes until they are thin and lacy with an even golden color. Be careful not to over bake.
- Remove cookies from oven and allow to cool slightly on baking sheet before gently removing them with a spatula and transferring to a baking sheet.
- Drizzled with melted chocolate if desired. Allow to set before serving.
Notes
- Citrus Twist Florentines: Instead of orange zest, experiment with lemon or lime zest for a tangy twist.
- Spiced Florentines: Incorporate warm spices like cinnamon, nutmeg, or a dash of cardamom into the sugar mixture while melting.
- Fruity Florentines: Add a burst of sweetness by incorporating finely chopped dried fruits like apricots, cranberries, or cherries into the almond mixture.
- Gluten Free: I have not tried making these using 1:1 gluten free flour, but I suspect that it may work.
Adapted from Food Network
JulieD says
That always happens to me too!! So I try to focus on one or two new cookie recipes and try not to do five million recipes...hope you had a nice Christmas!! These look fantastic btw!
thekitchenprep says
@ Julie - That is the best approach! We can do anything, but we can't do EVERYTHING. 😉 Our Christmas was wonderful, I hope yours was as well. Hope to get up to Orlando in the New Year & catch up with you! 🙂