Florentines Fiorentine Florentine Cookies
Indulge in the crisp, caramelized perfection of Florentines Fiorentine Florentine Cookies, a timeless Italian treat that blends nutty, buttery flavors with a luxurious chocolate coating. These delicate cookies combine sliced almonds, unsweetened shredded coconut, and a touch of all-purpose flour for texture, all bound together by a rich mixture of honey, cream, and vanilla-scented caramel. Their golden, lace-like appearance is balanced by a velvety layer of dark chocolate on the underside, finished with elegant waves for a classic touch. Simple yet sophisticated, this 30-minute recipe is perfect for gifting or enjoying with an afternoon coffee. Stored in an airtight container, these gluten-friendly* delights remain crisp and fresh for up to a week, making them an irresistible addition to your cookie repertoire. (*Substitute your favorite gluten-free flour if needed!)
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Recipe Information
Ingredients
- 130 grams Sliced almonds
- 50 grams Unsweetened shredded coconut
- 15 grams All-purpose flour
- 100 grams Granulated sugar
- 100 grams Unsalted butter
- 50 grams Honey
- 35 ml Heavy cream
- 1 teaspoon Vanilla extract
- 150 grams Dark chocolate (for coating)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a mixing bowl, combine sliced almonds, shredded coconut, and flour. Set aside.
In a medium-sized saucepan, melt the butter over low heat.
Add the granulated sugar, honey, and heavy cream to the saucepan, stirring constantly until the mixture comes to a boil.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the wet mixture into the bowl of dry ingredients and mix until well combined.
Using a teaspoon, drop small amounts of the mixture onto the prepared baking sheets, leaving at least 2 inches of space between each to allow for spreading.
Flatten each mound slightly with the back of a spoon and shape into thin rounds.
Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown.
Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, melt the dark chocolate in a heatproof bowl set over simmering water (double boiler method) or in the microwave in 30-second intervals, stirring in between.
Once the cookies are cool, flip them over and coat the flat underside with the melted chocolate using an offset spatula or back of a spoon.
Place the cookies, chocolate-coated side up, on a parchment-lined tray. Use a fork to gently create wavy lines in the chocolate for a decorative touch.
Allow the chocolate to set completely at room temperature, or refrigerate for quicker results.
Store the cookies in an airtight container layered with parchment paper for up to one week.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 11.5 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 137 mg | 3% | |
*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.
