Florentine Cookies

Greetings from Dana Point, CA where my husband and I are enjoying a sort of second honeymoon of sorts thanks to the graciousness of my parents.  It’s the best Christmas gift ever!  As we speak I am sitting by the fire, watching early morning surfers tackle some low surf, and digesting a breakfast of fried kimchee, tofu, brown rice and eggs.  I feel a little out of my element, lost in all this luxuriousness, but nonetheless very grateful.  Another reason I am grateful is that my friend Prudy asked me to submit a cookie recipe for her recent brainchild project on her blog, Another Cookie Monday.   Prudy and I hit it off immediately when we met (not in person, but still . . . ).  She is endowed with a giant generous heart, a youthful and enthusiastic sense of humor, and great cooking skills.  So thank you Prudy and may I offer you some Italian Florentine cookies?

These cookies are very simple to make and wonderfully delicate, a perfect light accompaniment to coffee, tea or offered as dessert.

florentine cookie monday 2 (1 of 1)

florentine cookie monday (12 of 22)

florentine cookie monday (14 of 22)

florentine cookie monday (18 of 22)


florentine cookie monday (2 of 22)

florentine cookie monday (22 of 22)








  • 1 3/4 cups sliced, blanched almonds
  • 1 Tbsp coconut flakes
  • 3 tablespoons all-purpose flour
  • Finely grated zest of 1 orange (about 2 Tbsp)
  • 1/4 teaspoon sea salt
  • 1/2 cup sugar (I like to use half regular sugar and half brown sugar)
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup or honey
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract

Chocolate Topping:

  • 4 ounces semisweet chocolate, or your favorite chocolate bar, chopped


1.     Place rack in the center of the oven and preheat to 350F. Line a baking sheet with a silicone baking mat or parchment paper.

2.     Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

3.     In a small saucepan, heat over medium the sugar, cream, corn syrup and butter, until mixture comes to a boil and sugar is dissolved. Boil for 1 minute, remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Cool for about 1/2 hour.

4.     Scoop rounded teaspoons or rounded tablespoons of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie.

5.     Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Chocolate topping:

1.     Put the chocolate in a medium heatproof bowl.

2.     Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

3.     For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

4.     For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.



19 thoughts on “Florentine Cookies

Add yours

  1. Sue, I love Florentines, never made them but always have to have one when I visit the bakery. I will have to make your recipe. They look great and what a wonderful cookie to start out the week with on Cookie Monday. Happy New Year to you and your family.

  2. My mom loves these cookies. Yours look absolutely amazing! I love the pictures you took, they are stunning… 🙂 Yum, would love to try one of these.

    And enjoy the time on your second honeymoon. I’m always longing to see the next upload in instagram. 🙂 Enjoy and have a great start into 2015. 🙂

    1. Tina these are my mom’s favorite cookies but sadly none msde their wsy to her…we ste a whole tray plus I gave some to neighbors….sorry mum!!

  3. Lucky you Sue. Enjoy the second honeymoon with that gorgeous breakfast…I could devour all of it without a burp :). Those cookies are to kill for. I had my eye on these since I saw them on the Instagram. Beautiful clicks and yummy cookies. Love Prudy and her blog. Are they crunchy in texture? I am saving this recipe.

  4. Florentine are among my preferred cookies, and not just because they have the name of my city! Your cookies look super yummy. I hope you had great time dying your 2th honeymoon… Happy New Year again!

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