Almond Florentines
These are not your standard drop cookies. They rely on the precise balance of melting butter, sugar, and cream to create a glass-like crunch that snaps cleanly when bitten.
Mind the edges
These spread significantly, so space them at least three inches apart on the baking sheet. Use a silpat or high-quality parchment paper to prevent them from welding to the pan.
- Heavy-bottomed saucepan
- Baking sheet
- Silicone baking mat
- Offset spatula
What goes in.
- 1/2 cupunsalted butter
- 1/2 cupgranulated sugar
- 1/4 cupheavy cream
- 1 tbsphoney
- 2 cupsslivered almonds, lightly toasted
- 2 tbspall-purpose flour
- 6 ozbittersweet chocolate, chopped
Stirring the syrup
You are creating a quick caramel. Remove the pan from the heat the moment the sugar dissolves and the cream begins to simmer; do not let it darken, or the cookies will become bitter.
The method.
Heat the base
Combine butter, sugar, cream, and honey in a saucepan over medium heat. Stir until the butter is melted and the mixture just begins to bubble at the edges.
Add the solids
Remove from heat. Fold in the slivered almonds and flour. The batter should look more like a pile of nuts bound by a thin syrup than a traditional dough.
Portion
Drop small tablespoons of the mixture onto a lined baking sheet. Give them plenty of room, as they will flatten into large, thin disks.
Bake
Bake at 350°F (175°C) for 8 to 10 minutes. Pull them out when the centers are golden brown and the edges have turned a deep, dark amber.
Cool and coat
Let them firm up on the sheet for 5 minutes before transferring to a wire rack. Once cold, melt the chocolate and spread a thin, even layer across the flat underside of each cookie.
Other turns to take.
Citrus zest
Add one tablespoon of finely grated orange zest to the almond mixture for a bright counterpoint to the dark chocolate.
When it doesn't go to plan.
To get that signature look, draw a wavy pattern in the chocolate using the tines of a fork before it sets.
If your cookies are too soft after cooling, they didn't bake long enough; they should be brittle, not chewy.
Work in small batches if your kitchen is warm to keep the batter from becoming too sticky to scoop.
The ones that keep coming up.
Can I use chopped walnuts instead of almonds?
You can, though the texture will be less uniform. Keep the pieces small and consistent so the sugar syrup can coat them evenly.
Why did my cookies melt into one giant blob?
The oven temperature was likely too low, causing them to melt before the sugar could set. Ensure your oven is fully preheated before putting the tray inside.
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