With only ten days left until Christmas, here’s a cookie recipe worth trying: Chocolate Almond Florentines. These delicate lace cookies are light as air, crisp, buttery, and finished with a hint of orange and caramel. A thin smear of bittersweet chocolate joins the almond crunch for a perfectly balanced treat.
This version is adapted from Giada De Laurentiis and produces elegant, irresistible cookies. They’re not difficult, but do require some patience and attention. Florentines aren’t the kind of cookie you can toss on a sheet all at once — they spread thin and bake into delicate, lacy rounds, so you’ll work in small batches to keep their shape and texture.
Plan your time accordingly: I recommend using a half-sheet pan lined with fresh parchment for each batch. Even though each tray bakes in around 8–10 minutes, you can only bake a few cookies at a time to prevent them from merging into one large, overly sweet mass. Spacing is essential — place each mound at least 3 inches apart to allow for even spreading.
When baked, florentines become incredibly thin, lacy, and fragile. Allow them to cool a few minutes on the parchment until they firm up enough to lift. Transferring them too soon can cause breakage; a gentle touch and a few extra minutes of cooling will make handling much easier.
Once they’ve cooled on the rack, move the cookies to a baking sheet lined with paper towels to absorb any excess butter. This step helps them stay crisp rather than greasy and makes them easier to coat with chocolate.
Melt good-quality bittersweet chocolate and spread a thin layer on the flat side of one florentine. You can melt chocolate over a double boiler for the most controlled results, or use short bursts in the microwave, stirring frequently to avoid seizing. Use an offset spatula or the back of a spoon to spread evenly, then sandwich with a second florentine and press gently to adhere.
Allow the chocolate to set completely — this can take one to two hours at room temperature. Once the chocolate is firm, stack the cookies loosely in an airtight container, separating layers with parchment paper to prevent sticking. Stored this way, florentines keep well for several days and remain wonderfully crisp.
These cookies are delightfully thin and crackly. One bite delivers toasted almond flavor, a whisper of orange, buttery caramel notes, and a smooth chocolate finish. Because they’re delicate, they aren’t ideal for shipping, but they make an elegant treat for holiday gatherings at home or a special addition to a dessert platter.
Chocolate Almond Florentines
Buttery, crisp orange-almond lace cookies finished with semisweet chocolate for a bright, indulgent holiday cookie.
Author: Lisa Lotts
Course: Dessert
Cuisine: Italian
Keyword: almond, chocolate, christmas cookies, florentine cookies, orange
Dietary Restrictions: Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes (per batch)
Total Time: About 2 hours including cooling and chocolate set time
Servings: 28
INGREDIENTS:
- 2 cups sliced almonds, chopped
- 2 tablespoons all-purpose flour
- 2 teaspoons orange zest, grated
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/3 cup whipping cream
- 2 tablespoons honey
- 8 ounces bittersweet chocolate, melted
DIRECTIONS:
- Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, combine the chopped sliced almonds, flour, and orange zest. Stir to mix evenly and set aside.
- In a medium saucepan, combine the sugar, salt, unsalted butter, whipping cream, and honey. Heat over medium, stirring occasionally, until the mixture comes to a rolling boil and the sugar dissolves. Remove from heat.
- Stir the almond mixture into the hot butter-sugar mixture until well combined.
- Use a 1 teaspoon measure to drop exactly 2 teaspoons of batter per cookie onto the prepared parchment, spacing each mound at least 3 inches apart. Wet your fingertips with water and gently flatten each mound to an even disk — the water keeps the batter from sticking to your fingers.
- Bake each tray for 8–10 minutes, or until the cookies are golden brown and lacy. Because the cookies spread thin, bake only a few at a time on a single sheet to preserve their shape.
- Transfer the parchment with the cookies to a wire rack and allow them to cool to room temperature. When cool, move the cookies to a baking sheet lined with paper towels to absorb any excess butter.
- Repeat the process using fresh parchment for each batch.
- When all cookies have cooled, spread a thin layer of the melted bittersweet chocolate onto the flat side of one cookie, then top with another cookie to sandwich. Repeat, then allow the chocolate to set completely at room temperature (about 1–2 hours).
- Store the florentines in an airtight container, separating layers with parchment paper to prevent sticking.
NUTRITION:
Calories: 157 kcal | Carbohydrates: 13 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 4 g | Cholesterol: 13 mg | Sodium: 44 mg | Potassium: 102 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 145 IU | Vitamin C: 0.2 mg | Calcium: 28 mg | Iron: 0.8 mg
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