Almond Florentines are unlike anything else, as you well know if you’ve ever tried one. They contain dark chocolate to balance the flavours, chopped almonds, and a gooey, sugary covering that resembles solidified caramel. These sweet, crispy, and delectable cookies are to die for.
Preheat oven to 375 F. Line a large half-sheet baking pan with parchment paper or a silicone baking mat.
Melt butter in a heavy saucepan. Stir in sugar, cream, and honey. Heat over medium heat and then cook at a rolling boil (full boil) for 90 seconds.
Remove from heat and gently stir in the sliced almonds.
Once cool enough to touch, scoop out a tablespoonful of the mixture and shape it into a 1-inch ball. Place them 4 inches apart on the prepared baking pan and use the back of a spoon to flatten them into 2-inch discs. (You should only fit about 6 on a baking sheet as they will spread a lot).
Bake for 11-14 minutes depending on your oven. They need to be dark golden brown or the candy will not set. If it hasn't been browned, cook for a few minutes longer but keep a close eye on them so they don't burn. Do not undercook.
Allow the cookies to cool in the pan for 5 minutes, then transfer to the fridge until hard, about 30 minutes.
Melt the dark chocolate in a double broiler or microwave.
Use a spatula or knife to spread the melted on the smooth side (bottom) of the candy. You can also use a fork to make a wave-like pattern in the chocolate. Place face down back on the baking sheet (chocolate side up) to set.
Ingredients
Directions
Preheat oven to 375 F. Line a large half-sheet baking pan with parchment paper or a silicone baking mat.
Melt butter in a heavy saucepan. Stir in sugar, cream, and honey. Heat over medium heat and then cook at a rolling boil (full boil) for 90 seconds.
Remove from heat and gently stir in the sliced almonds.
Once cool enough to touch, scoop out a tablespoonful of the mixture and shape it into a 1-inch ball. Place them 4 inches apart on the prepared baking pan and use the back of a spoon to flatten them into 2-inch discs. (You should only fit about 6 on a baking sheet as they will spread a lot).
Bake for 11-14 minutes depending on your oven. They need to be dark golden brown or the candy will not set. If it hasn't been browned, cook for a few minutes longer but keep a close eye on them so they don't burn. Do not undercook.
Allow the cookies to cool in the pan for 5 minutes, then transfer to the fridge until hard, about 30 minutes.
Melt the dark chocolate in a double broiler or microwave.
Use a spatula or knife to spread the melted on the smooth side (bottom) of the candy. You can also use a fork to make a wave-like pattern in the chocolate. Place face down back on the baking sheet (chocolate side up) to set.
Notes
Looking for more Christmas recipes? We’ve compiled them for you! Check this out: Best Christmas Desserts
