Florentine Cookies

Italian Florentine Cookies are the kind of treat that stops you in your tracks. These gorgeous, lace cookies are made with chopped almonds, orange, and a hint of vanilla, then sandwiched together with a layer of melted chocolate. One bite and you’re whisked straight to a sunny café in Florence, espresso in hand. Crunchy, caramelized, almost toffee-like, these cookies have that perfect mix of elegance and indulgence – the kind of dessert that makes people say, “Wait… you made these?”

Ever since I first published this recipe in 2014, it’s been a runaway hit with readers. It’s one of those timeless cookies people come back to every single year.

Ingredients

• Almonds (peeled)
• Flour
• Dried oranges
• Sugar
• Heavy cream
• Light corn syrup
• Butter
• Vanilla extract
• Chocolate

What are Florentine Cookies?

Florentine cookies, often called lace cookies, are delicate almond cookies made with finely chopped almonds, a hint of orange, and warm vanilla. Two of these thin, crispy cookies are sandwiched together with melted chocolate, creating an elegant treat that’s crunchy, caramelized, and totally irresistible.

Our love of this Italian delicacy came about on one of our annual trips to Carmel-by-the-Sea in Central Coast California and they are one of their signature dessert items. So after many years of eating them, I finally have my own Florentine cookie recipe.

Florentine Cookie variations

If you love these classic cookies, there are so many delicious ways to switch them up. I recently shared my White Chocolate Florentine Cookies, which simply replace the dark chocolate filling with creamy white chocolate for a sweeter, smoother finish. And for Christmas, don’t miss my festive Peppermint Florentines made with peppermint extract and crushed candy canes. Perfect for holiday cookie trays, gifting, or enjoying with a cozy mug of hot cocoa. Both pictured above.

Corn syrup

If you don’t want to use corn syrup, you can substitute maple syrup or honey. If you’re in the UK, you can use golden syrup.

How to make Florentine Cookies

1. Add peeled/blanched almonds to a food processor and blend.

2. To a bowl, mix almonds, flour and orange peel.

3. To a pan add sugar, heavy cream corn syrup and butter. Melt and cook for 1 minute.

4. Add the melted mixture to the almond mix along with the vanilla. Stir until combined. Allow to cool until it is cool enough to handle, about 15 minutes.

5. Roll 1 teaspoon measurements of the dough into balls.

6. Bake until they spread into lace cookies. Remove from the pan to cool.

7. Add melted chocolate to 1 half of the cookies, then top with the other half.

How to make candied orange peel:

• 3 oranges
• 2 cups granulated sugar, plus extra for rolling
• ¾ cup (180 ml) water

1. Cut the top and bottom off the oranges. Score the skin from top to bottom around the orange and peel. Cut the peel into strips, about ¼-inch ( ½ cm ) wide.
2. Add water to a medium saucepan and bring to boil. Add the orange slices and blanch (boil) for 2 minutes.
3. Drain, discard water and repeat 2 more times. This is to reduce the bitterness.
4. In the same saucepan, whisk the sugar and the 3/4 cup water. Bring to a simmer over medium heat until the sugar dissolves and is simmering.
5. Add the orange peels and reduce heat to continue to simmer until the peels are translucent, about 45 minutes. DO NOT STIR. This will produce sugar crystals, but you can swirl the pan if needed to move the peels around.
6. Drain the peels onto parchment paper and discard the syrup.
7. Roll the peels in the sugar and allow to dry on a rack for 4 to 5 hours or overnight.
8. Store in an air tight container until needed.

Almond flour

You CANNOT substitute freshly chopped almonds with almond flour. It is too fine and the cookies will spread too much.

How many cookies does this recipe make?

This recipe yields 30 sandwiched cookies that are 2-inches/5 cm in diameter.

If you’ve made my Florentine Cookies, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.

5 from 82 reviews

Florentine Cookies

Janette

Florentine cookies are lace cookies made from  chopped almonds with orange & vanilla. They are sandwiched with chocolate and you get the most delicious cookies.

Prep Time: 30 minutes mins

Cook Time: 12 minutes mins

Total Time: 42 minutes mins

Servings: 30 sandwiched cookies

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Ingredients

 

½x1x2x

• ▢ 1 cup (145 grams) raw almonds , (see note)
• ▢ 3 tablespoons all-purpose/plain flour
• ▢ 2 tablespoons dried oranges, optional
• ▢ ¾ cup (140 grams) granulated sugar
• ▢ 2 tablespoons heavy cream
• ▢ 2 tablespoons light corn syrup or light agave syrup
• ▢ 5 tablespoons (71 grams) unsalted butter
• ▢ ½ teaspoon vanilla extract
• ▢ 1 ¼. pounds (567 grams) dark or milk chocolate , cut into small chunks

Instructions

 

• Position oven rack in the center of the oven. Preheat oven to 325°F/163°C. Line a large 17 x 12 inch (43 x 30 cm) baking or cookie sheet with parchment paper or a silicone mat.
• Over high heat, bring a saucepan of water to a boil.Add the almonds and boil for 1 minute (no longer because they will soften). Drain and rinse with cold water to cool and stop them from cooking. Spread onto a towel and rub them until the peels come off. Dry well.

To peel the almonds:

• Add the almonds to a food processor or blender and pulse until finely chopped.
• In a mixing bowl, stir together the almonds, flour and orange peel.
• To a small saucepan add the sugar, heavy cream corn syrup and butter. Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and the sugar is completely dissolved. Continue to simmer for 1 minute.
• Remove from the heat and add the mixture to the almond mix along with the vanilla. Stir until combined. Allow to cool until it is cool enough to handle, about 15 minutes.
• Using a teaspoon measuring spoon, portion out 1 teaspoon of dough and roll into a ball using your hands. Roll the balls as round as you can, this will ensure nice round cookies. If the dough seems dry and crumbly, simply put a ball of the dough your warm hand it will soften so you can shape.
• Place the dough balls 6-inches (15 cm) apart on to the prepared baking sheet. They spread to 3-inches (7 ½ cm) in diameter. You'll need to work in batches to fit your baking sheet.
• Bake for 10-12 minutes or until golden brown. If they join together, use a sharp knife to separate while they are hot and soft on the baking sheet as they will harden very quickly.
• Remove from the oven and allow to cool on the baking sheet for 2 minutes until they are no longer soft, then transfer to a cooling rack. Repeat with the remaining dough.
• In a microwave safe bowl, add the chocolate and microwave in 10 second increments, stirring in between until melted. Be careful not to burn.
• Take a cooled cookie, spread the chocolate on one side, take another cookie and make a sandwich, press carefully as they are delicate. Repeat with all cookies.
• If you would like to drizzle chocolate on the top, put the melted chocolate into a small ziptop bag. Snip of a very tiny piece of the corner and this will allow you to get the perfect drizzle.
• Allow the cookies to cool and store in an air tight container in the refrigerator for up to 2 weeks.

Notes

You cannot substitute chopped almonds with almond flour. The cookies will spread too much.

 

Serving: 1, Calories: 145kcal, Carbohydrates: 22g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 12mg, Sodium: 19mg, Fiber: 1g, Sugar: 19g

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