Best Florentine Cookies Recipes

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

FLORENTINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
• Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
• Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
• Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
• Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

FLORENTINE COOKIES

Steps:

• Heat oven to 325 degrees. Combine honey, sugar, and butter in a small saucepan, and bring to a boil over medium-high heat. Cook until the temperature reaches 238 degrees (the soft-ball stage) on a candy thermometer. Meanwhile, in a large bowl, combine nuts, dried fruit, flour, and spices.
• Pour honey-sugar mixture over contents in large bowl, stirring with a wooden spoon to combine. When cool enough to handle, form into 1-inch balls with hands coated with vegetable shortening to prevent sticking. Place on a baking sheet lined with a Silpat mat or parchment paper, and flatten into balls with the palm of your hand. Bake until bubbled on top, about 10 to 12 minutes. Transfer to a cooling rack.
• Meanwhile, melt the chocolate: In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, stir chocolate with a spatula until smooth. Working quickly, using a small offset spatula, spread a thick layer of chocolate on the back of each cooled cookie. Place cookies, chocolate side up, on a wire rack until chocolate is hardened. Store between layers of parchment paper in an airtight container.

ITALIAN FLORENTINE COOKIES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves.
• Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.)
• Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster.
• Once cool, gently peel the cookies off the foil and serve!
• (Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.)

FLORENTINE COOKIES

Steps:

• Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
• Place the almonds, flour, and zest in a medium bowl and toss with a rubber spatula or wooden spoon to combine; set aside.
• Place the sugar, butter, corn syrup, cream, and salt in a small saucepan over medium heat, stir to combine, and bring to a boil. Remove the pan from the heat, add the almond mixture, and stir to combine.
• Drop heaping teaspoons of the batter at least 3 inches apart onto the prepared baking sheets, 6 per sheet. Using a rubber spatula, pat the batter out into 2-inch-wide circles, spreading the almonds into an even single layer.
• Place both sheets in the oven and bake for 5 minutes. Rotate the baking sheets front to back and top to bottom and bake until the florentines are light golden brown around the edges, about 4 to 5 minutes more. Remove from the oven to wire racks and let the cookies cool on the baking sheets for 2 minutes. Carefully remove the florentines from the baking sheets with a thin metal spatula, transfer to the wire racks, and cool completely. Repeat with the remaining batter-you can reuse the baking sheets and parchment while still warm. Reserve the parchment sheets for drizzling the chocolate over the cooled cookies, if using.
• 6Place the cooled cookies on the reserved parchment sheets. Melt the chocolate chips in a small saucepan over low heat. (Alternatively, melt the chocolate chips in the microwave in short increments to avoid burning the chocolate.) Dip a fork into the chocolate and drizzle it over the florentines in a zigzag pattern. Let the cookies sit until the chocolate has set, about 30 minutes. Store the florentines in an airtight container for up to 5 days.

MILK CHOCOLATE FLORENTINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
• In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.

FLORENTINE ITALIAN MILK CHOCOLATE FILLED COOKIES

Steps:

• Preheat oven to 375 degrees.
• Melt butter in medium saucepan.
• Remove from heat.
• Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
• Cover cookie sheets with foil.
• Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
• Bake for approximately 7 minutes or until edges are golden brown.
• Let each sheet of cookies cool completely, approximately 15 minutes.
• Peel foil away from cookies.
• For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
• To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.

MILK CHOCOLATE FLORENTINE COOKIES (FASTER NESTLE VERSION)

Steps:

• PREHEAT oven to 375°F Line baking sheets with foil. (a must).
• MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
• BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
• MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.

AMARETTO FLORENTINE COOKIES

Steps:

• Preheat oven to 375°F Foil-line cookie sheets.
• In medium saucepan, melt butter. Remove from heat. Stir in quick oats, sugar, flour, almonds, corn syrup, ¼ Celsius Amaretto and salt. Drop by rounded teaspoonfuls 3 inches apart onto prepared cookie sheets; spread each to make thin. Bake 8-11 minutes, until golden. Cool completely on cookie sheets. Peel off foil. Spread filling on flat side of ½ the cookies. Top with remaining cookies. Makes 2-1/2 dozen.
• Filling.
• In medium heavy gauge saucepan over low heat, melt butter with ¼ Celsius Amaretto di Amore. Remove from heat. Stir in chocolate chips. Cool to room temperature.

FLORENTINES - FIORENTINE (FLORENTINE COOKIES)

Steps:

• Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
• Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
• Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
• Remove from heat and mix well with cream and fruit-nut mixture.
• Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
• Bake at 300 degrees F for 10 minutes or until golden brown.
• Let cool on cookie sheet for 1 minute before carefully removing with spatula.
• Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.

OATMEAL FLORENTINE COOKIES

Steps:

• 1. measure the oatmeal,sugar,cinnamon,flour,coconut, and almonds in to bowl.
• 2. melt the butter. Add butter,corn syrup,vanilla,and cream to oatmeal mixture and combine well
• 3. line a sheet pan with parchment paper. Drop dough by teaspoon fulls on to pan. try to bake only 9 cookies at a time. Keep at least 2 inches between each cookie.they spread a lot.
• 4. bake at 350 for 6-10 minutes until edges are browned.watch closely. they cook very fast. Remove from oven and let cool for a bit. Carefully remove from parchment with a metal spatula to some wax paper.
• 5. melt the chocolate in the microwave with the shortening. Set time to 2 minutes. Stir every 30 seconds until melted and combined well.
• 6. now the choice is yours. You can use the chocolate to top the sandwich cookie,or you can use the chocolate to fill the cookie. If filling cookie. Turn cookie over to flat side put a dollop of chocolate on cookie and press lightly another cookie on top to make a sandwich.refrigerate to set chocolate.
• 7. if using chocolate to top cookies. Just spread some melted chocolate on one top side of cookie. Refrigerate to set.
• 8. cream filling combine all ingredients and beat with mixture until smooth. top bottom of cookie with some,and place chocolate coated cookie on top. Refrigerate to set filling.

FLORENTINE LACE COOKIES

Steps:

• 1. Process the 2 cups slivered almonds until they have texture of coarse sand and set aside.
• 2. In large pot combine cream, sugar, and butter. Bring to a boil on medium heat, about 7 minutes. Stir to combine evenly. Look for the top edge to start turning a golden color, and constantly stir until the spoon leaves a trail and most of the moisture cooks off.
• 3. Remove from heat and add almonds, flour, vanilla, salt, marmalade, and zest. Mix until well incorporated.
• 4. Line 2 cookie sheets with parchment paper. Using a level tablespoon, spoon cookies 3 inches apart on each sheet.
• 5. Dip fingers in a little water, and pat cookies down to about a 2 1/2 inch circle. ( these will spread a lot!)
• 6. Bake for 15-17 minutes to get an even golden color and drive off any extra moisture. Halfway through switch and rotate pans. Cool on parchment paper removed from pans onto a wire rack.
• 7. Heat 3oz finely chopped bittersweet chocolate in microwave for 1 1/2-2 minutes (looking for it to be mostly melted) be careful not to heat over 100degrees to keep smooth texture. Add extra oz of chocolate unmelted to allow any overheated chocolate to reform and smooth out.
• 8. Pour chocolate into zip bag and cut 1/16 of a inch hole in corner to drizzle onto cookies.
• 9. Set chocolate by chilling in fridge for about 30 minutes. Then enjoy!
• 10. You can also make more chocolate if you prefer to add a thin layer on one side.

DRIED FRUIT-NUT FLORENTINE COOKIES

Steps:

• INSTRUCTIONS: For the pastry: Adjust rack in the center of oven; preheat oven to 350°. Set nearby a 10 1/2 x 15 1/2 x 1-inch jelly-roll pan. In a food processor bowl fitted with the steel blade, pulse the flour, sugar and salt to blend. Cut butter into 1/4-inch slices, scatter over the flour mixture and pulse with short on/off bursts just until a crumbly mass forms (similar to streusel). Scatter the dough over the pan and with fingertips press it together evenly to form the crust. (No need to press it up sides of pan.) Bake for 16 to 18 minutes, until set and pale gold on top. Don't turn off the oven. For the topping: In a small bowl, toss together the almonds, pistachios, ginger, orange peel and cranberries and set aside. Pour the cream, honey, corn syrup and sugars into a 1 1/2-quart heavy saucepan. Stir to combine, then add the butter. Stir over medium-low heat until the butter melts. Increase the heat to medium, and stir constantly with a wooden spoon or a silicon spatula (heat resistant to 500°) especially toward the end of cooking to prevent scorching. Cook just until the mixture reaches 235° (use a digital thermometer, if possible), about 8 to 10 minutes. The mixture will appear straw-colored. Remove from heat, and stir in nut-fruit mixture. Pour the thick, hot mixture on the partially baked pastry and spread it thinly. Bake for 7 minutes; then spread the now more liquid topping evenly over the pastry. Return to the oven and bake an additional 13 to 14 minutes, or until golden on top. Place the baking sheet on a wire rack to cool. When completely cool, cut 2-inch wide strips crosswise with a sharp-bladed knife to yield seven 2-by-10-inch strips. Cut across each strip diagonally in alternate directions to form triangular-shaped bars.

FLORENTINE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, pulse the pecans until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground pecans, and flour. Mix well. Drop teaspoonfuls onto a greased cookie sheet. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and allow to cool for 5 minutes. Transfer to wire rack. Place chocolate chips in a small plastic bag. Immerse the bag into barely simmering water until the chips melt. Once the chips are melted, snip a small corner off the bag. Pipe a chocolate squiggle onto each cookie. Allow chocolate to harden before storing cookies.
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FLORENTINE LACE COOKIES

Steps:

• * "Lay these crispy cookies in a square wooden or tin box lined with a pretty lace doily or openwork hand towel." Preheat oven to 350°. Grease and flour baking sheets.In a medium saucepan over medium heat, combine brown sugar, butter, and corn syrup. Bring mixture to a boil, stirring constantly. Remove from heat.Stir in flour, nuts, and liqueur. Drop scant teaspoonfuls of batter 4 inches apart on baking sheets.Bake 6 to 8 minutes until golden. Cool 1 to 2 minutes on baking sheets until cookies can be removed, but are still warm and pliable. Remove one at a time with a spatula and curl around the handle of a wooden spoon slide off when crisp. If cookies harden before they are curled, return to oven for several seconds to soften. Drizzle with melted chocolate of your choice or pipe buttercream into ends of cookies.Cover and store in a cool place.Buttercream FrostingBeat powdered sugar, butter, shortening, milk, vanilla, and almond extract in a small mixer bowl at low speed until blended. At medium-high speed, beat until light and fluffy. If desired, beat in food color, a drop at a time. Leftover frosting can be kept covered in the refrigerator for several weeks. Makes about 1 cup.Chocolate Buttercream FrostingSift together powdered sugar and 1/3 cup unsweetened cocoa powder. Prepare as above.

FLORENTINE COOKIES

Steps:

• Preheat a convection oven to 325 degrees F, or preheat a regular oven to 350 degrees.
• Melt the butter in a medium-size heavy saucepan over medium-low heat. Add the corn syrup and sugar to the pan, increase the heat to medium, and cook until the syrup is simmering.
• Meanwhile, mix the almonds and flour in a small bowl, and then add them to the simmering syrup. Stir with a wooden spoon until well blended, and then remove from heat.
• Pour mixture into bowl, using a rubber spatula to scrape, and then let cool.
• Line a cookie sheet with parchment paper. Form into 1-ounce balls for large cookies or 1/2-ounce balls for small cookies, placing them on the parchment paper 3 inches apart from each other, as they will spread drastically. Bake until just starting to turn golden brown, about 5 to 8 minutes. The baking time will vary depending on what size the cookies are.
• As soon as you remove the cookies from the oven, shape them into cups by molding each cookie around the bottom of a small cup or glass. They must still be warm to hold this shape.