Almond 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
Scale
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
Find it online: https://trendytasterecipes.com/almond-florentines-recipe/
