Flat Almond Florentine Cookies

Flat Almond Florentine Cookies. I’ve lost count of how many cookie orders I filled each Christmas while working at Scandia Bakery many years ago but I haven’t forgotten everyone’s favorites. The little bakery in Stanwood, Washington drew crowds from all over Washington state. No matter where customers came from these dainty, lacey cookies were always a must-have.

Flat Almond Florentine Cookies

Flat Almond Florentine Cookies

Makes about 3 dozen (or 1 1/2 dozen sandwich cookies)

Preheat oven to 350°F.

  • 2/3 cup unsalted butter
  • 1 cup sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 2/3 cup flour
  • 2 cups sliced almonds
  • 1 pound high-quality semi-sweet chocolate

Measure out all ingredients and set them aside.

Melt butter over medium heat in a saucepan, stirring occasionally and watching closely. After it has melted, remove it from heat.

Add the following ingredients and stir after each is introduced to the saucepan: sugar, corn syrup, milk, vanilla, salt, flour, then almonds.

Use a cookie scoop to drop batter onto a parchment-lined baking sheet. Fill a small cookie scoop just about halfway and turn it onto a cookie sheet about three inches apart. Use a rubber spatula to gently spread each cookie into a little circle.

Bake for 8-10 minutes. Cookies will be golden in the center and light brown around the edges. Remove from oven and allow to fully cool.

Melt the chocolate in the microwave for 30-second intervals or over a double boiler. Dip half of each cookie in chocolate. Place back on the parchment-lined sheet pan to firm chocolate. You can refrigerate them until the chocolate is firm if you’d like.

Flat Almond Florentine Cookies

A lacey sandwich cookies option: Another fun way to serve florentines is to put the chocolate in the middle of two cookies that are similar in size. I mean, shuddup. How pretty and delicious are these?

 

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