Toasted Almond Christmas Florentine Cookies
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups sliced almonds (finely chopped)
- 2 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons heavy cream
- 2 tablespoons honey or light corn syrup
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces dark chocolate (melted, for drizzling or sandwiching)
Instructions
- Step 1: Toasting the Almonds Preheat your oven to 350°F (175°C). Spread the chopped sliced almonds on a baking sheet and toast them for 5-7 minutes until they are fragrant and lightly golden. Remove them from the oven and let them cool slightly. This step is crucial for achieving a deep, nutty flavor.
- Step 2: Preparing the Sugar Base In a small saucepan over medium heat, combine the butter, granulated sugar, heavy cream, and honey. Stir the mixture constantly until the butter is melted and the sugar has completely dissolved. Bring the mixture to a gentle boil for exactly one minute, then remove it from the heat.
- Step 3: Mixing the Batter Immediately stir in the vanilla extract, salt, and the toasted almonds. Gradually fold in the flour until the mixture is well combined. The batter will be thin and oily, which is normal for this style of cookie.
- Step 4: Scooping and Spacing Line a baking sheet with parchment paper or a silicone baking mat. Drop level teaspoons of the batter onto the sheet, spacing them at least 3 inches apart. These cookies spread significantly, so do not crowd the pan. You should only put about 6 to 8 cookies per sheet.
- Step 5: Baking to Perfection Bake for 8 to 10 minutes, or until the cookies are thin and an even golden brown color across the entire surface. Keep a close eye on them during the last two minutes, as they can go from golden to burnt very quickly.
- Step 6: Cooling and Shaping Allow the cookies to cool on the baking sheet for at least 5 minutes. They will be very soft when they first come out of the oven. Once they have firmed up enough to move but are still slightly flexible, you can transfer them to a wire rack to cool completely and become crisp.
- Step 7: Adding the Chocolate Finish Once the cookies are completely cold and crisp, melt your chocolate in a microwave-safe bowl. You can either drizzle the chocolate over the tops or spread a thin layer on the flat bottom side of one cookie and press another cookie against it to create a sandwich.