She Strengthens

Effortless Florentines: A Deliciously Crisp Italian Treat

A Quick and Easy Recipe

These intricate-looking cookies are a breeze to make, requiring minimal equipment and no tedious creaming or rolling. The result? Crunchy, caramel-nut goodness infused with a burst of orange zest.

The Magic Behind Florentines

The secret to these Italian classics lies in the simplicity of their preparation. By boiling sugar, butter, and a few other ingredients together, then mixing with almonds and flour, you’ll create a delicate, lace-like batter. Drop spoonfuls onto a baking sheet, and you’re on your way to a crispy, golden-brown treat.

Tips for Perfection

To preserve the florentines’ crunch, store them separately from other cookies, which can transfer moisture and cause them to lose their texture. For an added touch, try dipping them in our Sabayon recipe, another Italian dessert classic.

Recipe Breakdown

Yield: About 36 cookies
Difficulty: Easy
Total Time: 50 minutes, plus cooling time
Active Time: 40 minutes

Ingredients:

• 1 1/4 cups sliced almonds
• 1/4 cup all-purpose flour
• 2 1/2 teaspoons finely grated orange zest (from 2 medium oranges)
• 1/3 cup granulated sugar
• 4 tablespoons unsalted butter (1/2 stick), cut into 4 pieces
• 1/4 cup light corn syrup
• 1 tablespoon heavy cream
• 1/4 teaspoon fine salt
• 4 ounces bittersweet chocolate chips (optional)

Step-by-Step Instructions:

Preheat and Prepare

Heat your oven to 350°F and arrange the racks to divide the oven into thirds. Line two baking sheets with parchment paper; set aside.

Combine Almonds and Flour

Place the almonds, flour, and zest in a medium bowl and toss with a rubber spatula or wooden spoon to combine; set aside.

Create the Batter

Place the sugar, butter, corn syrup, cream, and salt in a small saucepan over medium heat, stir to combine, and bring to a boil. Remove the pan from the heat, add the almond mixture, and stir to combine.

Bake and Cool

Drop heaping teaspoons of the batter at least 3 inches apart onto the prepared baking sheets, 6 per sheet. Using a rubber spatula, pat the batter out into 2-inch-wide circles, spreading the almonds into an even single layer. Bake for 5 minutes, then rotate the baking sheets and bake until the florentines are light golden brown around the edges, about 4 to 5 minutes more. Let the cookies cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Add a Chocolate Drizzle (Optional)

Melt the chocolate chips in a small saucepan over low heat or in the microwave in short increments. Dip a fork into the chocolate and drizzle it over the florentines in a zigzag pattern. Let the cookies sit until the chocolate has set, about 30 minutes.

Store and Enjoy

Store the florentines in an airtight container for up to 5 days.