Originally from Italy, florentines are a delightfully light cookie and pair perfectly with our Creme Brulee Ice Cream!
- In a food processor pulse ¼ cup sliced almonds. Do not grind to a meal, but a small dice.
- Roughly chop the remaining ½ cup sliced almonds.
- Stir together the pulsed almonds, chopped almonds, Natural Almond Flour, all purpose flour, orange zest, and Orange Zest Oil Extract. Set aside.
- In a saucepan, bring to a boil the sugar, butter, honey, Blue Agave Nectar, cream, and salt. Boil for 1 minute.
- Remove from heat and add to the floured almond mixture.
- Stir and let sit to rest. Once cooled, cover and chill for 30 minutes until firm, or overnight.
- Scoop one teaspoon onto a silpat or parchment-lined sheet pan or cookie sheet.
- Keep 2-3" between each Florentine and flatten to form a small circle.
- Bake in at 350°F for 8-10 minutes. Keep an eye on these! They brown very quickly.
- Once they are evenly browned, remove from the oven and let them cool slightly; they will harden quickly. See TIPS for some fun shaping and finishing suggestions!
- Transfer to a paper towel and let cool completely.
- Hot Florentines can be draped over a rolling pin or dowel while warm to make a curved shape. This must be done quickly as they will harden very fast.
- Gently twist cookies to make a corkscrew shape.
- Melt chocolate and spread a thin layer onto the flat side of one Florentine, then match with the flat side of another to form one cookie.
- For “spider web” Florentines, temper chocolate and pour into a small piping bag or cornet. Draw lines and circles to form a spider web design on the top.
- Dip half of the cookie into chocolate.
- Once cooled pack them in an air-tight container, then wrap the container with plastic. They will stay crisp for 2-3 days, depending on the humidity of your climate.
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