florentines

Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift

Florentines

salted butter

light muscovado sugar

golden syrup

plain flour

glacé cherries,chopped

flaked almonds

pistachios,chopped

oranges,zested

dark chocolate

Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup in a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a low heat, stirring frequently. Remove from the heat and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the flour then add the cherries, flaked almonds, pistachios and orange zest.

Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>. Cool completely. Repeat with the remaining mixture.

Melt the chocolate in a bowl over a simmering saucepan of water or in the <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a> in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

Sweet, snappy, brittle Lace Cookies are surprisingly simple to make! These thin and crispy cookies taste like a cookie/candy hybrid. Bet you can&#x27;t eat just one!Be sure to check out the recipe VIDEO!

Lace Cookies

unsalted butter

light brown sugar (firmly packed (100 grams))

sugar (50 grams)

corn syrup (60 milliliters)

vanilla extract

salt

all-purpose flour (31 grams)

almonds¹ (90 grams)

Preheat oven to 350F and line cookie sheet with parchment paper.

In a medium-sized saucepan, combine butter, sugars, and corn syrup.

Cook over medium heat, stirring contantly, until sugar has melted and mixture just begins to boil.

Once boiling, remove from heat and stir in vanilla extract, salt, flour, and finely chopped almonds, stirring until completely combined.

Allow to cool for five minutes, then drop by 1 ½ teaspoon onto prepared cookie sheet, spacing cookies at least several inches apart (cookies will spread quite a bit in the oven, so give them some space!).

Bake on 350F for 9 minutes, rotating halfway through baking. You can usually tell the cookies are finished baking when they stop bubbling and are a light golden brown in color. Keep an eye on them because they can burn quickly.

Allow cookies to cool completely on baking sheet. They won&#x27;t be crisp until cooled.

Keep in mind that the lace cookie batter/dough will thicken as it cools, that is completely fine and won’t affect the outcome of the cookies.

https://www.youtube.com/watch?v=eman_fB_Cw4

These old-fashioned lace cookies may look unassuming, but trust me when I tell you how incredibly addictive they are!
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RECIPE: https://sugarspunrun.com/lace-cookies/

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Ingredients
4 Tablespoons unsalted butter
1/2 cup light brown sugar firmly packed (100g)
1/4 cup granulated sugar 50g
1/4 cup light corn syrup 60ml
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour 31g
2/3 cup finely chopped almonds¹ 90g

Instructions
Preheat oven to 350F and line cookie sheet with parchment paper.
In a medium-sized saucepan, combine butter, sugars, and corn syrup.
Cook over medium heat, stirring constantly, until sugar has melted and mixture just begins to boil.
Once boiling, remove from heat and stir in vanilla extract, salt, flour, and finely chopped almonds, stirring until completely combined.
Allow to cool for five minutes, then drop by 1 ½ teaspoon onto prepared cookie sheet, spacing cookies at least several inches apart (cookies will spread quite a bit in the oven, so give them some space!).
Bake on 350F for 9 minutes, rotating halfway through baking. You can usually tell the cookies are finished baking when they stop bubbling and are a light golden brown in color. Keep an eye on them because they can burn quickly.
Allow cookies to cool completely on baking sheet. They won't be crisp until cooled.
Keep in mind that the lace cookie batter/dough will thicken as it cools, that is completely fine and won’t affect the outcome of the cookies.

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How To Make Lace Cookies

Serve these with coffee or tea after a feast or make them into take-home gifts for friends and family.

Macadamia, cranberry and white chocolate florentines

unsalted butter, chopped

(160 grams) brown sugar

(175 grams) golden syrup

amaretto liqueur (optional)

(100 grams) plain flour

ginger

cranberries

(225 grams) macadamias, chopped

white chocolate, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

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

almonds

pecans (or

all-purpose flour

sugar

heavy cream

corn syrup

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.

We've given the classic Florentine a chocolate covered biscuity base so they're perfect for dunking. Enjoy yourself or give as a homemade gift

Florentine biscuits

slightly salted butter, softened

golden caster sugar

plain flour, plus extra for dusting

cinnamon

butter

light brown soft sugar

glacé cherries, chopped

dark chocolate, chopped

To make the biscuits, put the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon, and combine with a spatula to make a soft dough. Form into a ball, wrap in cling film and chill for at least 1 hr.

In a saucepan, melt the butter, sugar, golden syrup and salt. Remove from the heat and whisk in the flour, then stir in the cherries and almonds. Set aside to cool and firm up a little. Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment.

Tip the dough onto a floured work surface and roll out to the thickness of a £1 coin. Using a 6cm fluted cookie cutter, stamp out as many circles as you can, then scrunch up the trimmings, re -roll and stamp out some more. Transfer to the baking sheet, and spoon some of the Florentine mixture onto each biscuit until it’s all used up. Bake on the middle shelf for 12-15 mins until the biscuits are golden and the topping has melted. Leave to cool on the sheet for at least 15 mins.

While the biscuits cool, melt the chocolate in a small heatproof bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Stir every 30 secs or so to ensure it doesn’t burn. Dip each biscuit about a third of the way into the chocolate, then return to the sheet to set. You may need to spoon the chocolate over the final few. Will keep for up to four days in a sealed container.

Crunchy and sweet, these Florentines Biscuits are a favourite classic cookie. These delightful almond cookies are filled with dried fruit and a simple caramel, and are baked until baked until golden and crisp.

Florentines Biscuits

Corn Flakes

cherries,

sultanas (or raisins) ((notes))

orange zest

45 g (3 tablespoons) unsalted butter

white granulated sugar

honey (or golden syrup)

flour

g chocolate

Preheat the oven to 180C / 350F / 160C fan forced. Grease the holes of a 12 hole muffin tin with butter, then place a strip of non-stick baking paper about 1 inch wide into each with the ends sticking out.

Place the almonds, cornflakes, cherries, sultanas and orange zest in a large bowl and set aside.

Mix together the butter, sugar, honey and flour in a saucepan over low heat until the sugar dissolves.

Pour the sauce all over the almond mixture and mix well. It will be sticky but keep mixing until everything is coated.

Dollop large spoonfuls of the mixture into the pan without pressing it down. This will make 10 cookies.

Bake for 16-18 minutes, turning at the halfway mark, until golden in colour.

Allow them to cool completely in the tin, then use the ends of the overhanging baking paper to lift them out.

Melt the chocolate and dip the bases of the cookies in, then sit them upside down on a tray in the fridge to set.

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 vanilla extract

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

Small Batch Lace Cookies - delicate, crispy oatmeal cookies that are easy to make and absolutely delicious. A holiday favorite, this recipe makes 4-5 large, thin cookies perfect for sharing or enjoying on your own.

Small Batch Lace Cookies

old fashioned oats

all purpose flour

Preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper or a silicone baking mat.

In a small bowl, whisk together the oats and flour, then set aside.

In a 1-quart saucepan, combine the sugar, cream, corn syrup, and butter. Heat over medium heat, stirring frequently, until the butter melts and the mixture comes to a gentle boil.

Reduce the heat to low and cook for 1 minute, stirring occasionally.

Remove the saucepan from the heat and stir in the vanilla.

Add the oats and flour to the saucepan and mix until well combined.

Let the batter rest at room temperature for 10 minutes to thicken.

Use a medium cookie scoop (about 1.5 tablespoons) to drop the batter onto the prepared cookie sheet. Leave at least 2 inches between each cookie to allow for spreading.

Bake for 6-8 minutes, keeping a close eye on them. The cookies should be a light golden brown.

Let the cookies cool on the cookie sheet for 1 minute, then carefully transfer them to a wire rack using a spatula to cool completely.

I am happy that you also include recipes for larger quantities. I also am enjoying your Cooking for One Cookbook.

I melt about half a cup of milk chocolate chips then smear it on the bottom of one of the lace cookies and smash it onto the bottom of another one to make little chocolate sandwiches. They are incredible

No heavy cream or would have used this recipe tonight.  
Love this group and thank you all for sharing your expertise.

I love lace cookies. I am delighted with this recipe. As I only have a toaster oven, I bake 2 at a time on my small cookie sheet. Perfect. If I feel really decadent, when I take them out of the oven, I place a few chocolate chips on one edge to melt. so good.

Your cookies seems yummy and from above comment I also come to know its cosmopolitan recipe. Will surely try this recipe.

Your cookies had their origins in Italy.  They traveled through the Catholic Europe, hence the recipes to be found in France and Ireland which are indeed similar.  They have a Christmas origin although it is said it is more todo with the First Communion that they young people take hence the reference to lace.

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Top 8 florentines recipes from across the web

The most viewed florentines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Florentines

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Florentines Biscuits

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The most viewed florentines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine