📝 About This Recipe
A masterpiece of Italian-inspired confectionery, these Florentines are delicate, shatteringly crisp cookies that balance the nuttiness of toasted almonds with the bright tang of candied citrus. Traditionally made without flour, these elegant discs feature a buttery toffee base that carmelizes in the oven to create a signature lace-like texture. Finished with a luxurious coating of tempered dark chocolate, they are the ultimate sophisticated treat for tea time or holiday gifting.
🥗 Ingredients
The Toffee Base
- 50 grams Unsalted Butter (high-quality European style preferred)
- 50 grams Granulated Sugar
- 50 grams Golden Syrup or Honey (golden syrup provides the most authentic flavor)
- 1 tablespoon Heavy Cream
- 1/4 teaspoon Fine Sea Salt
Fruits and Nuts
- 100 grams Flaked Almonds (lightly crushed by hand)
- 50 grams Candied Orange Peel (very finely chopped)
- 25 grams Dried Cranberries or Glacé Cherries (finely chopped)
- 15 grams All-Purpose Flour (sifted; helps bind the ingredients)
- 1/2 teaspoon Vanilla Extract
The Coating
- 150 grams Dark Chocolate (70% cocoa solids, chopped)
- 1 pinch Flaky Sea Salt (for sprinkling)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (180°C). Line two large baking sheets with high-quality parchment paper or silicone baking mats. This is crucial as these cookies are very sticky.
-
2
In a small saucepan over medium heat, combine the butter, sugar, golden syrup, and sea salt. Stir gently until the butter is melted and the sugar has completely dissolved.
-
3
Bring the mixture to a gentle simmer for exactly 1 minute, then remove from the heat. Do not let it boil vigorously or it may become too hard later.
-
4
Whisk in the heavy cream and vanilla extract until the mixture is smooth and glossy.
-
5
Stir in the finely chopped candied orange peel, dried cranberries, and the crushed flaked almonds. Ensure every piece is coated in the syrup.
-
6
Sift the 15g of flour over the nut mixture and fold it in gently until no white streaks remain. This small amount of flour prevents the cookies from spreading into a single oily puddle.
-
7
Drop small teaspoons of the mixture onto the prepared baking sheets, spacing them at least 3 inches apart. They will spread significantly into thin discs.
-
8
Bake for 10-12 minutes, or until the cookies are a deep golden brown. Keep a close eye on them in the final minutes as the sugar can burn quickly.
-
9
Remove from the oven. While still warm and soft, use a circular cookie cutter to 'scoot' the edges of the cookies into perfect circles if they have spread unevenly.
-
10
Allow the cookies to cool completely on the baking sheet. They will be soft at first but will become crisp and brittle as they cool.
-
11
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (bain-marie). Once smooth, let it cool slightly so it thickens just a bit.
-
12
Spread a thin layer of chocolate onto the flat underside of each cooled cookie. Use a fork to draw a wavy 'zig-zag' pattern through the chocolate for the traditional Florentine look.
-
13
Place the cookies chocolate-side up on a wire rack or parchment paper and leave in a cool place until the chocolate has set completely.
💡 Chef's Tips
Use a silicone mat (Silpat) if possible, as it provides the most even heat distribution and easiest release. Ensure your nuts and fruits are chopped very finely; large chunks will cause the delicate lace structure to break. If the cookies are too soft once cooled, pop them back in the oven for 2 minutes to darken further. Store in an airtight container with parchment paper between layers to prevent them from sticking together or losing their crunch. Avoid making these on a very humid day, as the high sugar content will absorb moisture from the air and make them chewy rather than crisp.
🍽️ Serving Suggestions
Serve alongside a steaming cup of double espresso to cut through the sweetness. Pair with a glass of Vin Santo or chilled Amaretto for a sophisticated Italian dessert course. Crush any broken pieces over high-quality vanilla bean gelato for an instant gourmet sundae. Arrange on a silver platter with fresh raspberries for a beautiful color contrast. Package in cellophane bags with a gold ribbon for an elegant homemade gift.