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Florentine Cookies

Out of all the Christmas cookies I baked, I have to say that these were by far my favorite and the most addicting. The cookies are super thin and crunchy and sandwiched with a layer of dark chocolate. There is only a few tablespoons of flour in this recipe and I substituted rice flour to make them gluten free for a friend. I found no difference in taste between the regular and gluten free recipe so if you are gluten free or a friend is, I would definitely give it a try!

Florentine cookies

What you need:

  • 1 3/4 cups sliced, blanched almonds (about 5 ounces)

  • 3 tablespoons all-purpose flour

  • Finely grated zest of 1 orange (about 2 tablespoons)

  • 1/4 teaspoon fine salt

  • 3/4 cup sugar

  • 2 tablespoons heavy cream

  • 2 tablespoons light corn syrup

  • 5 tablespoons unsalted butter

  • 1/2 teaspoon pure vanilla extract

  • Dark chocolate for the filling

What to do:

1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

2. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

3. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes. *

4. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

5. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

7. For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.**

8. For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

(I put mine on a baking sheet and then in the fridge to set faster)


*I put my mixture in the fridge to set faster, for me it took around 15 mintues and then it was easier to handle

**This recipe suggests 1/2 tsp of chocolate to sandwich the cookies, I would suggest using more if you want a more chocolatey taste. I poured the chocolate on the then spread it thinly with a straight steel spatula.

Recipe from: Food Network

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