If you’ve ever had Almond Florentines, you already know there’s nothing else quite like them. They're made with sliced almonds, a sticky-sweet coating that acts like hardened caramel, and a layer of dark chocolate to round out the flavors. These delicious cookies are sweet, crunchy, and so good.
Florentine cookies are an Italian classic, and like many Italian cookies, they’re simple enough to make regularly but they look and taste like they came straight from a bakery. You can perfect your own batch in a little over an hour, leaving you plenty of time to finish holiday preparations.
What are Florentines?
Florentine cooked are thin and crispy cookies made with nuts (usually almonds), butter, and cream. They often also contain candied cherries.
The first time I tried florentines was at my local Whole Foods years ago and I was hooked. Many florentine cookie recipes are made with almonds that are processed into a fine crumb in a food processor, but the Whole Foods version uses sliced almonds in tact. Hence, our copycat cookies are made this way too.
Why You'll Love these Florentines
- Chocolate-almond flavor. The classic combination of dark chocolate and real almonds in this florentine recipe is simple but oh so satisfying. The almonds add a crunch, while the chocolate just adds delicious and complimentary flavor.
- A cookie-candy hybrid. These almond lace cookies are the best of both worlds so you won’t have to choose between cookies and candy. Florentine cookies are a hybrid of crunchy almond cookies with a chewy, caramel-like web that holds it all together to satisfy both cravings at once. It's so good.
- They’re naturally gluten-free. These almond florentines aren’t made with wheat flour like most cookies. The foundation is instead made of slivered almonds, making these naturally gluten-free, no substitutions needed! Perfect for those who are celiac or have dietary restrictions.
Ingredient Notes
To make these delicious Florentines, you will need the following ingredients (full measurements in recipe card below):
- butter - salted and unsalted butter are both fine in this recipe, so use whichever you prefer.
- sugar
- heavy cream
- honey - you can swap an equal measure of maple syrup or brown sugar for the honey in this recipe.
- sliced almonds - it should be easy to find sliced almonds without skins in the store, but you can blanch your own at home if needed (see tips below).
- dark chocolate - semisweet or bittersweet chocolate would also work for a different flavor.
Baking Equipment
You will also need the following baking equipment and kitchen tools:
- measuring cups and spoons
- cooking pot
- half sheet baking pan lined with parchment paper or a silicone baking mat.
- bowl (to melt the chocolate in)
How to Make the Best Florentines
- Make almond mixture. Melt butter in a heavy saucepan. Stir in sugar, cream, and honey. Heat over medium heat and then cook at a rolling boil (full boil) for 90 seconds. Remove from heat and gently stir in the sliced almonds.
- Scoop cookies. Line a large half sheet baking pan with parchment paper or a silicone baking mat. Once cool enough to touch, scoop out a tablespoonful of the mixture and shape into a 1-inch ball. Place them 4 inches apart on the prepared baking pan and use the back of a spoon to flatten them into 2-inch discs. (You should only fit about 6 on a baking sheet as they will spread a lot).
- Bake. Bake in a 375 F preheated oven for 11-14 minutes depending on your oven. They need to be dark golden brown or the candy will not set. If it is hasn't browned, cook for a few minutes longer but keep a close eye on them so they don't burn. Do not undercook.
- Cool. Allow the cookies to cool in the pan for 5 minutes, then transfer to the fridge until hard, about 30 minutes.
- Melt chocolate. Melt the dark chocolate in a double broiler or in the microwave.
How to Melt Chocolate
You can melt the chocolate either on the stove or in the microwave.
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Add chocolate. Use a spatula or knife to spread the melted on the smooth side (bottom) of candy. You can also use a fork to make a wave-like pattern in the chocolate. Place face down back on the baking sheet (chocolate side up) to set.
Recipe Tips and Tricks
- Blanch your own almonds. Blanching almonds at home is simple! Add almonds to a pot of boiling water for 60 seconds, then drain and rinse with cold water. Immediately peel the skins away — they should slip right off. Then, slice almonds to desired thickness.
- Don’t skimp on the spacing. We’re all tempted from time to time to ignore spacing directions in between cookies. In some cases you can get away with fudging the margins to add more cookies and speed up the baking process, but spacing is especially important for these almond florentines. They spread more than your average cookie, so if you don’t give them a lot of space, you’ll end up with one solid sheet of florentine mess.
- Add fruit for more texture and flavor variation. Some recipes for florentine cookies call for dried cranberries, candied ginger pieces, or candied orange peels to add a pop of color and just a hint of fruity flavor. Feel free to add some into your almond mixture.
Storing and Freezing Instructions
How to Store
Store baked florentine cookies in an airtight container in a single layer or stacked with parchment paper or wax paper in between. They will last for up to 3 weeks at room temperature in a cool place, or 3 weeks in the refrigerator.
How to Freeze
Once cooled and the chocolate has set, tightly wrap the cookies in plastic cling wrap (separated in between layers of parchment paper). Wrap again in a layer of aluminum foil and freeze for up to 3 months. Let the florentines that overnight in the fridge before serving.
More Cookie Recipes with Almonds
- 50 Best Cookie Recipes
- Almond Crescents - recipe coming soon!
- Almond Biscotti
- Sohan (Persian Pistachio Brittle)
- Italian Rainbow Cookies
- French Macarons
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Florentines
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies
- Diet: Gluten Free
Ingredients
- ½ cup butter
- ½ cup granulated sugar
- 3 tablespoons heavy cream
- 3 tablespoons honey
- 2 cups sliced almonds, blanched (no skins)
- 5 ounces dark chocolate (150 grams)
Instructions
- Preheat oven to 375 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
- Melt butter in a heavy saucepan. Stir in sugar, cream, and honey. Heat over medium heat and then cook at a rolling boil (full boil) for 90 seconds.
- Remove from heat and gently stir in the sliced almonds.
- Once cool enough to touch, scoop out a tablespoonful of the mixture and shape into a 1-inch ball. Place them 4 inches apart on the prepared baking pan and use the back of a spoon to flatten them into 2-inch discs. (You should only fit about 6 on a baking sheet as they will spread a lot).
- Bake for 11-14 minutes depending on your oven. They need to be dark golden brown or the candy will not set. If it is hasn't browned, cook for a few minutes longer but keep a close eye on them so they don't burn. Do not undercook.
- Allow the cookies to cool in the pan for 5 minutes, then transfer to the fridge until hard, about 30 minutes.
- Melt the dark chocolate in a double broiler or in the microwave.
- Double broiler method: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well.
- Use a spatula or knife to spread the melted on the smooth side (bottom) of candy. You can also use a fork to make a wave-like pattern in the chocolate. Place face down back on the baking sheet (chocolate side up) to set.
Notes
How to store: Store baked florentine cookies in an airtight container in a single layer or stacked with parchment paper or wax paper in between. They will last for up to 3 weeks at room temperature in a cool place, or 3 weeks in the refrigerator.
How to freeze: Once cooled and the chocolate has set, tightly wrap the cookies in plastic cling wrap (separated in between layers of parchment paper). Wrap again in a layer of aluminum foil and freeze for up to 3 months. Let the florentines that overnight in the fridge before serving.
Add dried fruit: Some recipes for florentine cookies call for dried cranberries, candied ginger pieces, or candied orange peels to add a pop of color and just a hint of fruity flavor. Feel free to add some into your almond mixture.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: florentines, almond florentines, florentine cookies
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