Amaretto Florentine Cookies
Delight your taste buds with these elegant Amaretto Florentine Cookies, a decadent combination of toasted almonds, candied orange zest, and the warm, nutty essence of Amaretto liqueur. These thin, lacy cookies are baked to golden perfection and sandwiched together with a luscious layer of dark chocolate, creating a symphony of textures and flavors in every bite. Perfect for holiday gifting or a sophisticated dessert, these cookies balance the buttery sweetness of honey with a subtle citrusy zing. Ready in just 30 minutes, this easy-to-follow recipe brings gourmet flair to your kitchen, making it a must-try for cookie enthusiasts and chocolate lovers alike. Indulge in the irresistible charm of these homemade confections!
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Recipe Information
Ingredients
- 180 grams Sliced almonds
- 20 grams All-purpose flour
- 120 grams Granulated sugar
- 60 grams Unsalted butter
- 60 milliliters Heavy cream
- 30 grams Honey
- 40 grams Candied orange zest (finely chopped)
- 10 milliliters Amaretto liqueur
- 150 grams Dark chocolate (70% cocoa, melted)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the sliced almonds, all-purpose flour, and granulated sugar. Set aside.
In a small saucepan, combine the unsalted butter, heavy cream, and honey. Heat over medium heat until the butter melts completely and the mixture begins to bubble gently. Remove from heat.
Stir in the chopped candied orange zest and Amaretto liqueur into the butter mixture until well combined.
Pour the wet mixture over the almond and flour mixture. Stir until all the ingredients are evenly coated and a sticky mixture forms.
Using a teaspoon, scoop small mounds of the mixture (about 2 centimeters in diameter) onto the prepared baking sheets. Flatten each mound slightly with the back of the spoon to form a thin disc. Leave at least 3 centimeters of space between cookies as they will spread while baking.
Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the cookies turn golden brown around the edges. Keep a close eye on them to prevent overbrowning.
Remove the baking sheet from the oven and allow the cookies to cool completely on the parchment paper. They will crisp up as they cool.
Once the cookies have cooled, melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in short bursts in a microwave, stirring frequently.
Spread a thin layer of melted dark chocolate on the flat side of one cookie and gently press another cookie on top to create a sandwich. Repeat with the remaining cookies.
Allow the chocolate to set completely before serving. You can speed up the process by refrigerating the cookies for 10-15 minutes.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 224.6 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
