White Chocolate Florentine Cookies
White Chocolate Florentine Cookies, sometimes called lace cookies, are thin, crispy Italian confections sandwiched and drizzled with festive white chocolate. If you’re a white chocolate lover, these are the cookies for you. They can also be made with milk and dark chocolate.
Also very festive for the Christmas season, don’t forget the espresso.
The dark chocolate version of my Florentine Cookies which I posted back in 2014, are consistently on my most visited recipe list. This must be a good reason for you try them, right?
Florentine Cookie History
Invented in the Italian city of Florence (Firenze) in the Tuscan region of Italy, Florentine Cookies are a unique cookie that is made with dough that is almost cooked before shaped and baked.
White Chocolate Florentine Cookies are very fitting for the winter season. Serve with your favorite hot chocolate, eggnog and well, any hot drink that is your favorite really.
Dried or Candied Fruit
Dried or candied fruit (your choice) is a delicious addition. I particularly love dried orange or mandarin with chocolate. You can use any dried fruit you like, or leave it out.
There is light corn syrup in these cookies, this is how I have always made them. Even though these are a crunchy cookie, the corn syrup adds a little chewiness too. I believe honey can be used instead, but I have not tried them this way.
The almonds must be peeled and it is hard to find already peeled almonds. No one should be expected to battle with the paper-thin wrapping of an almond, that is why I came up with an easy method of How to Peel Almonds.
As you can see in the pic below, some of the cookies will vary in color and size even in the same baking batch. Don’t worry, it just gives them a more homemade look. When you sandwich them, just pick ones that are the same size.
For Christmas and the holiday’s, my Peppermint Florentine Cookies are always a hit. Picture below.
This recipe yields 30 sandwiched cookies that are 2-inches/5 cm in diameter.
The largest baking/cookie sheet you have. I use 17 x 12 inches (43 x 30 cm) to which I can fit 6 cookies. Parchment paper or a silicone baking mat is a must. A good, non-stick cookie sheet could be used but I have not tried it.