Easy Chocolate Florentine Cookies
These delicate chocolate florentine cookies will tickle your taste buds! They are buttery, nutty and super easy to make. Beware, they are quite addictive.
A European Favorite
Florentine cookies as the name suggests, originate from Italy and specifically Florence. The traditional cookies are very thin and crisp and typically incorporate dried fruits. The Greek adaptation of florentine cookies uses the same ingredients for the base ( almonds, butter, honey and sugar) but has a chewier and thicker texture. Moreover, the process of making these scrumptious chocolate florentine cookies is even easier so let’s get right to it!
Ingredients for Chocolate Florentine Cookies
- Sliced Almonds: For this recipe we use raw sliced almonds without the skin. This will result in a chewy cookie. To remove the skin, add the almonds in a medium saucepan with boiling water and let them sit in for one minute. Immediately, drain and rinse them with cold tap water. Place over a clean kitchen towel, fold in half and rub them. You may need to use your hands to remove the skin from some stubborn ones. Tap them dry and set aside until using.
- Honey: Chocolate florentine cookies don’t have flour or eggs. Honey is used to glue all the ingredients together and give a subtle sweetness along with the sugar.
- Dark Chocolate: Florentine cookies are quite delicate and can easily fall apart. Dipping them into chocolate will secure them. Besides, almonds and chocolate are a great flavor combination. Opt for a dark chocolate bar to balance the sweetness.
How to make chocolate florentine cookies
Preheat oven to 350°F (180C). Grease an 8×8 baking pan, line with parchment paper and set aside. In a medium saucepan add granulated sugar, unsalted butter, honey and heavy cream. Bring to a boil over medium heat, stirring constantly until the mixture thickens up for about 4 minutes. The texture should be smooth resembling caramel. Remove from heat and stir in sliced almonds until combined. Pour the chocolate florentine cookies mixture on the lined baking pan and spread evenly using a spatula (see photo 1).
Bake for 20 minutes until golden brown. Remove from oven and transfer to a cooling rack. After 15 minutes, carefully remove the florentine cookies from the pan and place on a flat surface. Cut into squares or preferred shape using a sharp knife (see photo 2). You may use a cookie cutter for round shaped cookies. Refrigerate cookies for at least 30 minutes before coating with chocolate.
[easy-image-collage id=3259]In the meantime, chop the chocolate bar in small pieces and melt over a double boiler or microwave in a microwave safe bowl in 30 seconds intervals, stirring each time until glossy and smooth. Let the chocolate mixture cool down for a few minutes. Place a sheet of parchment paper on a flat surface. Dip each florentine cookie halfway into melted chocolate, allowing excess to drip off. Place on parchment paper until set. Serve with coffee. Enjoy!
Tips for Success:
- Parchment paper: Use parchment paper for easy release as the mixture is quite thick.
- Shape cookies while still warm: If you let florentine cookies completely cool down they will be hard to slice.
- Chocolate coat: Let the florentine cookies completely cool down before dipping into chocolate. As much as you want to dive into the cookies right away they will fall apart if they are still warm and the chocolate won’t stick.
Yes. Chocolate florentine cookies will keep well in the refrigerator for up to one week.
Yes. You may freeze chocolate florentine cookies wrapped individually with wax/parchment paper into food safe freezer bags up to two months. However, because of their liquidy batter, don’t expect them to thaw as nicely as regular cookies. To thaw, place in the refrigerator the day before serving.
Yes. These cookie are gluten free, flourless and egg free.
Our personal favorite is dark chocolate, as it balances out the sweetness of the florentine cookies. You may also use semi sweet, milk chocolate or even white chocolate if you have a major sweet tooth.
Chocolate florentine cookies are the perfect treat to impress family and friends. They are pretty, yet so easy and quick to make. If you decide to try the recipe, leave us a comment below sharing your experience. Happy baking!
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Easy Chocolate Florentine Cookies
Ingredients
- 1/2 cup Granulated Sugar
- 1/4 cup Unsalted Butter
- 3 tbsp Honey
- 3 tbsp Heavy Cream
- 1 ¾ cups Raw Sliced Almonds without skin
- 4 oz Dark Chocolate
Instructions
- Preheat oven to 350°F (180C).
- Grease an 8×8 baking pan, line with parchment paper and set aside.
- In a medium saucepan add granulated sugar, unsalted butter, honey and heavy cream. Bring to a boil over medium heat, stirring constantly until the mixture thickens up for about 4 minutes. The texture should be smooth resembling caramel.1/2 cup Granulated Sugar, 1/4 cup Unsalted Butter, 3 tbsp Honey, 3 tbsp Heavy Cream
- Remove from heat and stir in sliced almonds until combined.1 ¾ cups Raw Sliced Almonds
- Pour the mixture on the lined baking pan and spread evenly using a spatula.
- Bake for 20 minutes until golden brown. Remove from oven and transfer to a cooling rack.
- After 15 minutes, carefully remove the florentine cookies from the pan and place on a flat surface. Cut into squares or preferred shape using a sharp knife. You may use a round cookie cutter for round shaped cookies.
- Refrigerate cookies for at least 30 minutes before coating with chocolate.
- In the meantime, chop the chocolate bar in small pieces and melt over a double boiler or microwave in a microwave safe bowl in 30 seconds intervals, stirring each time until glossy and smooth.4 oz Dark Chocolate
- Let the chocolate mixture cool down for a few minutes. Place a sheet of parchment paper on a flat surface.
- Dip each florentine cookie halfway into melted chocolate, allowing excess to drip off. Place on parchment paper until set.
- Enjoy!
Notes
- How to remove almonds skin: Add the almonds in a medium saucepan with boiling water and let them sit in for one minute. Immediately, drain and rinse them with cold tap water. Place over a clean kitchen towel, fold in half and rub them. You may need to use your hands to remove the skin from some stubborn ones. Tap them dry and set aside until using.
- Use parchment paper for easy release as the mixture is quite thick.
- Shape cookies while still warm. If you let florentine cookies completely cool down they will be hard to slice.
- Chocolate coat: Let the florentine cookies completely cool down before dipping into chocolate. As much as you want to dive into the cookies right away they will fall apart if they are still warm and the chocolate won’t stick.
- Make Ahead & Storage Instructions: Florentine cookies will keep well in the refrigerator for up to one week. You may freeze chocolate florentine cookies wrapped individually with wax/parchment paper into food safe freezer bags up to two months. However, because of their liquidy batter, don’t expect them to thaw as nicely as regular cookies. To thaw, place in the refrigerator the day before serving.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
What a great recipe!I love the combination of almonds and chocolate. These florentine cookies are the perfect union of crunchy and chewy.
