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.
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 8x8 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.
Nutrition
Calories: 239kcalCarbohydrates: 25gProtein: 8gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 16mgSodium: 4mgPotassium: 318mgFiber: 5gSugar: 16gVitamin A: 177IUVitamin C: 1mgCalcium: 102mgIron: 2mg
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