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Dark Chocolate Almond Florentines – Lacey Cookies

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If you’ve never had a lace cookie {or Florentines} you’re in for a real treat.  They’re paper thin and light as air, melting in your mouth at first bite, possessing soft toffee-like flavors.  Its classic pairings are with citrus and chocolate, but you can certainly veer off a bit and include a variety of nuts, extracts/zest, or even white chocolate and caramel!

I love enjoying these with coffee or tea and often change up the nuts I bake them with depending on my mood or the availability.  Today, I used almonds but you could certainly use hazelnuts, pecans, pistachios, etc.  There are a few steps to implement in order to ensure success.  First, never over mix cookie dough {or cake batter, for that matter}.  Second, follow through with step #3 from the recipe.  Otherwise, you’ll just have a sloppy wet mess.  Lastly, investing in a reusable, affordable silicone mat will allow the cookies to effortlessly release from the pan as these tend to get sticky.  This silpat is a bit more expensive but it’s one I’ve also used for more than a decade with great results.

 

5.0 from 7 reviews
Dark Chocolate Almond Florentines - Lacey Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 Dozen
Ingredients
  • ⅔ c brown sugar
  • 2 tb cubed butter
  • 2 tb heavy cream
  • 1 tb raw honey
  • Pinch of fine salt
  • 1 ts extract {I used vanilla}
  • ¼ c unbleached flour
  • ½ c toasted nuts
  • ½ c melted bittersweet chocolate
  • Optional: candied orange peel, white chocolate/caramel, etc
Instructions
  1. In a heavy bottomed pot, melt the brown sugar, butter, cream, and honey together. It's ready when it pulls away from the sides, thickens in texture and deepens in color. {238* to be exact but I've never bothered testing with a thermometer when it comes to these cookies}. Stir in the salt and vanilla.
  2. Pull the pan off the heat and stir in the flour in 2 additions, taking care not to over mix then fold in the nuts.
  3. Allow the mixture to set for 5-10 minutes before scooping onto baking sheets lined with parchment/silpat {so it doesn't stick as the dough is very sticky} leaving 3-4" space in between each cookie. Lightly press each cookie down with barely wet or greased hands to flatten.
  4. Bake at 350 for 10-12 minutes.
  5. Leave on the baking sheet about 5 minutes before transferring to a wire rack and drizzle with chocolate/caramel if desired.
  6. Cool to harden then enjoy.

Love,

Your Squishy Monster

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