Amazing Ginger-Almond Florentines

These florentines are the European cookie that walks the line between candy and cookie. They begin as a hot, runny caramel of cream, sugar, and butter, then almonds, flour, candied ginger, and citrus zest stir in just before the batter hits the pan. As they bake, the sugar caramelizes and the cookies spread into delicate amber rounds with a brittle, lace-like edge.

The crystallized ginger is what makes these stand apart from a classic florentine. Most recipes lean on candied orange peel alone; the ginger here adds a faint sweet-spicy bite that plays beautifully with the almonds and the chocolate finish.

The shaping trick is essential. Right out of the oven, the cookies are still soft enough to coax into neat circles using a round cookie cutter. Wait too long and they harden into ragged irregular shapes. Move quickly while the cookies are still hot, and shape one at a time.

The chocolate coating goes on the flat (foil) side, not the bumpy top. Spread it like icing or dip flat-side down into melted chocolate. Refrigerate until the chocolate sets to a snappy shell.

Pro Tips

• Toast the almonds lightly before chopping or slicing. Untoasted nuts taste pale in such a delicate cookie.
• Use heavy aluminum foil and butter it well. Florentines stick stubbornly to anything else.
• Space the cookies at least 3 inches apart. They spread dramatically.
• A tablespoon of vegetable shortening with the chocolate keeps the coating glossy and prevents bloom in the fridge.

Variations

• Swap almonds for hazelnuts or pistachios for a different nut profile.
• Skip the ginger and use 1 teaspoon of finely grated orange zest for a more classic Italian florentine.
• Sandwich two cookies flat-side together with chocolate in the middle for an indulgent double-decker.