florentine cookies

&nbsp;These crisp and light Lace Cookies are one of my favorite holiday cookies! They're drizzled with chocolate for a delicious finish.

Florentine Lace Cookies

almonds

heavy cream

unsalted butter

sugar

orange marmalade

tbsp all-purpose flour

tsp vanilla extract

tsp grated orange zest

tsp salt

chocolate (optional, for drizzling)

white chocolate (optional, for drizzling)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone mat.

Place the almonds in a food processor and process them for about 30 seconds until the almonds are ground up into small bits, slightly larger than coarse sand.

Place the cream, butter, and sugar in a saucepan and bring to a boil over medium high heat. Cook, stirring often, for about 10 minutes. First, the mixture will start to thicken, then it will start to brown at the edges, and if you tilt the pan, the mixture will pull away from the sides of the pan. Once it’s brown at the edges and pulling away from the pan, stir in the almonds, marmalade, flour, vanilla, orange zest, and salt.

Using a tsp measure, place 12 heaps of dough onto each sheet pan, flattening each spoonful gently with your fingers (if it’s too hot to press, you can wait a few minutes).

Bake the cookies until golden brown, about 8-10 minutes, rotating the sheets halfway through so it’s evenly browned. Let the cookies cool enough on the sheet pan to let it hold its shape, then move to a wire rack to cool. Repeat with the remaining dough.

Drizzle the cooled cookies with melted chocolate if desired, and let it harden at room temperature or in the fridge. Enjoy!

These cookies will keep for 3-4 days at room temperature.

This recipe for Florentines yields delicately lacy, crisp cookies with a nutty caramel flavor and a hint of vanilla. A little dark chocolate is the perfect finishing touch. And if you've tried to make these cookies and had problems, I am going to show you exactly how to fix them!

Florentines Recipe

pecans (or

all-purpose flour

salt

corn syrup

vanilla extract

Water (as necessary to “save” the batter)

chocolate (or any type of chocolate you like)

Position a rack in the center of the oven. Preheat the oven to 350F. Line 2 large baking trays with silicone baking mats or parchment paper.

Add the almonds and pecans to a food processor and pulse until finely chopped, but not pasty.

Stir together the finely chopped nuts, flour, and salt in a large bowl. Set aside for now.

Add the sugar, cream, corn syrup, and butter to a medium saucepan over medium heat. Stir occasionally until the sugar is dissolved. Once it comes to a rolling boil, let it boil for 1 minute. Turn off the heat and stir in the vanilla.

Pour the liquid sugar mixture into the dry almond mixture and stir just to combine.

Set aside until the batter is cool enough to handle. (At this point, I needed to add boiling water so the batter took on a “Cream of Wheat consistency”. The amount of water needed will vary, so you have to use a bit of finesse; see the photos in the post above for guidance.)

Use a 1/2-teaspoon scoop to measure out the batter. Roll each into a ball and flatten it slightly. Arrange the flattened batter balls on the prepared baking sheets. (I bake 15 cookies on each half sheet pan.)

Bake the cookies 1 tray at a time until they’re thin and golden brown, about 8 to 10 minutes, rotating the tray after 5 minutes.

Once the cookies are out of the oven, let them cool completely before using a thin metal spatula to remove them.

Continue cooking the batter this way until all the cookies are baked.

When the cookies are cooled, melt the chocolate.

Sandwich 2 cookies together with a thin smear of chocolate in the center. Don’t use too much chocolate or it will ooze out of the holes in the cookies.

Let the chocolate set before serving or storing these cookies.

Caramelly, crispy, salty-sweet Florentine cookies, made healthier! Vegan, gluten-free, AND naturally sweetened. Just 8 ingredients required, including nutrient-packed whole grains and seeds!

Hemp Seed Florentine Cookies (Vegan + GF)

Tbsp vegan butter ((or sub coconut oil))

coconut sugar

maple syrup

tsp sea salt

rolled oats ((certified gluten-free as needed //

pumpkin seeds ((also called pepitas))

hemp hearts ((shelled hemp seeds))

chocolate

Flaky sea salt ((optional))

Preheat oven to 350 degrees F (176 C) and line two standard-size (13- x 18-inch or larger) baking sheets with parchment paper.

COOKIES: In a small saucepan, combine the vegan butter (or coconut oil), coconut sugar, maple syrup, vanilla extract, and sea salt. Whisking almost constantly, cook the mixture over medium heat until the coconut sugar is dissolved and the mixture just begins to bubble and look “foamy.” This takes about 3-5 minutes (adjust time if making a smaller/larger batch size). Remove from heat and let cool slightly.

In a food processor or high-speed blender, combine rolled oats (or sunflower seeds), pumpkin seeds, and hemp seeds. Process/blend until you achieve a coarse meal with no whole oats remaining — about 30 seconds. Be careful not to overprocess. Transfer seed mixture to a mixing bowl and add the warm “caramel” mixture. Mix with a spoon or spatula until evenly combined.

Using a 1-Tbsp cookie scoop, evenly place 6 “cookies” onto each prepared baking sheet. They will spread considerably, so avoid the temptation to overcrowd the pan. Bake for 10-12 minutes (10 for chewier, 12 for crispy in our oven) watching very closely at the end to prevent burning (know that everyone’s oven is different!). At 12 minutes, the cookies should be lightly bubbling in the middle and deep golden brown on the edges. Let cool on the baking sheet for 5 minutes.

OPTIONAL: Right after removing from the oven, while cookies are still warm, smoosh the edges in for a cleaner look. Alternatively, if desired, use a round cookie cutter to get perfectly round cookies. We pushed in some wonky edges but left them looking mostly rustic. You can also sprinkle the top of your warm cookies with a pinch of flaky sea salt and/or hemp seeds!

CHOCOLATE (OPTIONAL): While the cookies cool, place the chocolate into a small microwavable bowl and microwave in 30-second intervals, stirring in between to prevent burning, until smooth and melted. You can also melt on the stovetop by adding chocolate to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, then stirring until melted. Set aside to cool slightly.

There are two options for adding chocolate to the cookies: “dipping” or drizzling.

For dipping, once the cookies are fully cooled and crispy (about 5 minutes), flip them over and carefully add ~2 tsp melted chocolate to the bottom of each cookie. Carefully spread the chocolate out with a butter knife or the back of a spoon. You can use a fork to create squiggly lines in the chocolate if you’re feeling fancy! Let the chocolate set at room temperature for 15-20 minutes, or, if you’re impatient like us, transfer cookies to the refrigerator to set the chocolate in ~5 minutes.

For drizzling, simply use a spoon to lightly drizzle the tops of the Florentines with the melted chocolate. Let the chocolate set at room temperature for 15-20 minutes, or transfer to the refrigerator to set faster.

Enjoy! Leftover cookies keep at a cool room temperature for 3-4 days, or in the refrigerator for up to 1 week. They also keep well in the freezer for longer-term storage! If you store chocolate-dipped or drizzled cookies at room temperature, we recommend placing pieces of parchment or wax paper in between the cookies to prevent a melted chocolate mess.

I make this recipe all the time! It's absolutely divine. I use buckwheat instead of oats, add extra vanilla, and skip the chocolate. The texture is chewy and rich, kind of like Girl Scout Samoas. Everywhere I bring them, I get rave reviews and requests for the recipe. Love that it's vegan and mostly allergen friendly!

Wow! So simple and soo good. I made these for a small group that went on a hike that ended with a very steep climb up a mountain and into an amazing journey to a cave. I packed two cookies into small paper bags for each person. First everyone was amazed that they got two cookies (I don't know why) :) then they couldn't stop talking about wonderful they tasted. This is a keeper.

literally one of the tastiest things I have ever made/eaten. And so easy!

This cookie recipe is out of this world delicious!  They taste is so yummy and the crispy texture is perfection.  My family loved them, this recipe is going into my cookie rotation.  Thank you for such great recipes!

So easy and delicious. My non vegan dad and step mom loved them!!

These are my new favorite cookie! I've made them a few times now, both with vegan butter and coconut oil and with and without chocolate. We prefer coconut oil and chocolate. I usually have to put the batter in the fridge for about 10 minutes because it is too liquidy to scoop right after mixing.  Then we keep them in the fridge to keep them crunchy. THE BEST!!

Thank you for this yummy recipe! I have made them a few times and everyone loves these cookies! I'm gonna make several batches of these for a baby shower and wonder if you think it will work okay if I make them in double batches to save time?
Thank you for such a winner cookie:)
10 Stars!!

https://www.youtube.com/watch?v=8AyKLp0IUmM

✨🍪 Cookie fans, preheat your ovens! Our NEW Hemp Seed FLORENTINE COOKIES are caramely, crispy, and salty-sweet like the classics. But they're vegan, gluten-free, and made with wholesome ingredients. Just 25 MINUTES and simple methods stand between you and cookie time! 😋

Full Recipe: https://minimalistbaker.com/hemp-seed-florentine-cookies/
 
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Hemp Seed Florentine Cookies (Vegan + GF) | Minimalist Baker Recipes

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