Florentines

Florentine cookies are the kind of thin, lacy confection that looks like they came from a European patisserie. The batter is minimal: butter, brown sugar, flour, cream, and finely chopped almonds. It spreads into delicate rounds that bake into crisp, caramelized wafers with a nutty, toffee-like crunch.

Spreading the batter with a wet knife into even 2-inch rounds before baking is what gives you uniform, professional-looking cookies. Skip this step and they spread unevenly into random blobs. The 3-inch spacing between drops is not an exaggeration. These cookies spread significantly in the oven.

The chocolate coating on the bottom is what makes a Florentine a Florentine. Semi-sweet chocolate melted with butter creates a smooth, glossy layer that adds richness and a snap that contrasts the lacy almond cookie.

Chef Tips

• Remove cookies from the sheet within 1 to 2 minutes. They harden fast and will crack if you wait too long.
• If they set before you can remove them, pop the sheet back in the oven for a minute to soften.
• Let the chocolate coating set completely at room temperature. Stacking warm cookies smears the chocolate everywhere.
• Store between layers of parchment in an airtight container so the chocolate doesn’t stick.

Variations

• Use dark chocolate instead of semi-sweet for a more bittersweet bottom layer.
• Drag a fork through the melted chocolate in wavy lines for a classic Florentine pattern.
• Add finely diced candied orange peel to the batter for a traditional Italian touch.