Ingredients
- 1/2 cup butter
- 1/2 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