Almond Florentines Recipe
Introduction
Almond Florentines are delicate, crispy cookies filled with nuts and citrus peel, coated with a rich layer of dark chocolate. These elegant treats are perfect for sharing during festive occasions or as a delightful afternoon snack.
Ingredients
- 50 g vegan butter, unsalted
- 50 g light brown or light muscovado sugar
- 40 g golden syrup
- 30 g plain flour
- 75 g flaked almonds
- 50 g pistachio nuts, chopped
- 50 g mixed citrus peel
- 150 g dark chocolate, melted
Instructions
- Step 1: Preheat the oven to 160°C (320°F). Line two baking sheets with baking parchment or silicone baking mats and set aside. You may also use individual silicone cupcake cases or a silicone muffin pan for baking.
- Step 2: In a medium saucepan over low heat, melt the vegan butter, sugar, and golden syrup, stirring frequently. Remove from heat and whisk in the plain flour until the mixture is smooth, thick, and shiny.
- Step 3: Stir in the flaked almonds, chopped pistachios, and mixed citrus peel until well combined.
- Step 4: Using a tablespoon, scoop the mixture onto the prepared baking sheets, leaving about 10 cm (4 inches) of space between each. Flatten each cookie into roughly 5 cm (2-inch) discs with the back of a spoon.
- Step 5: Bake for 10 minutes, or until the cookies turn a deeper golden brown. Remove from the oven and gently reshape each florentine with a knife or cookie cutter while still hot. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For softer and chewier cookies, bake for 6–8 minutes instead.
- Step 6: Dip the bottom of each cooled cookie in the melted dark chocolate and spread it evenly using a palette knife. Place the cookies chocolate-side up on the baking sheet and allow the chocolate to set before serving.
Tips & Variations
- Swap pistachios for hazelnuts or walnuts for a different nutty flavor.
- Add a pinch of sea salt to the chocolate layer to enhance the sweetness.
- Use orange or lemon zest if you don’t have mixed citrus peel for a fresh citrus aroma.
- To avoid spreading too much, chill the scooped mixture briefly before baking.
Storage
Store almond florentines in an airtight container at room temperature for up to one week. Keep them away from heat and humidity to maintain their crispness. If the chocolate softens, refrigerate briefly before serving. These cookies do not freeze well due to their delicate texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of vegan butter?
Yes, you can substitute with regular unsalted butter if you do not require a vegan recipe. The flavor will be equally delicious.
How do I prevent florentines from spreading too much during baking?
Make sure to leave enough space between each cookie on the baking sheet. For extra control, chilling the scooped dough in the fridge for 10–15 minutes before baking can help reduce spreading.
PrintAlmond Florentines Recipe
Almond Florentines are delicate, crisp cookies made from a caramelized mixture of vegan butter, brown sugar, golden syrup, nuts, and citrus peel, baked to a golden perfection and finished with a rich layer of dark chocolate on the bottom. These elegant treats combine crunchy almonds and pistachios with a subtle citrus tang, creating a perfect balance of sweet, nutty, and zesty flavors with a delightful chocolate coating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 12–15 florentines 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegan
Ingredients
Caramel Mixture
- 50 g vegan butter, unsalted
- 50 g light brown or light muscovado sugar
- 40 g golden syrup
- 30 g plain flour
Nuts and Fruit
- 75 g flaked almonds
- 50 g pistachio nuts, chopped
- 50 g mixed citrus peel
Chocolate Coating
- 150 g dark chocolate, melted
Instructions
- Preheat the oven. Set your oven to 160°C (320°F) and prepare two baking sheets by lining them with baking parchment or silicone baking mats. Alternatively, you can use individual silicone cupcake cases or a silicone muffin pan for baking the florentines.
- Make the caramel sauce. In a medium saucepan over low heat, melt the vegan butter, light brown sugar, and golden syrup together while stirring frequently. Once melted and combined, remove from heat and whisk in the plain flour until the mixture is smooth, thick, and shiny.
- Add nuts and fruit. Stir in the flaked almonds, chopped pistachios, and mixed citrus peel into the caramel mixture, making sure everything is evenly combined.
- Scoop and shape the cookies. Using a tablespoon, scoop out the mixture and place it onto the prepared baking sheets or silicone cases, leaving about 10 cm (4 inches) of space between each. Flatten each mound with the back of a spoon to form roughly 5 cm (2-inch) discs.
- Bake and cool. Bake the florentines in the preheated oven for 10 minutes or until they turn a deeper golden brown. For a softer and chewier texture, bake for 6-8 minutes instead. Once baked, remove from the oven and while still hot, gently reshape them using a knife or cookie cutter if needed. Let them cool on the sheet for 5 minutes until firm enough to transfer, then place on a wire rack to cool completely.
- Dip in chocolate and set. Dip the bottom of each cooled florentine into the melted dark chocolate, spreading it evenly with a palette knife to cover the entire bottom. Place them chocolate side up on a baking sheet and allow the chocolate to set fully before serving. Enjoy your delicious almond florentines!
Notes
- You can use silicone cupcake molds for a perfectly shaped florentine.
- Adjust the baking time depending on your preference for chewy or crisp florentines.
- Replacing dark chocolate with vegan chocolate ensures the recipe stays vegan.
- Store the cooled and chocolate-coated florentines in an airtight container at room temperature for up to 1 week.
Keywords: Almond Florentines, Vegan cookies, Nutty cookies, Chocolate coated cookies, Crispy florentines, Citrus peel cookies
