Flat Almond Florentine Cookies. I’ve lost count of how many cookie orders I filled each Christmas while working at Scandia Bakery many years ago but I haven’t forgotten everyone’s favorites. The little bakery in Stanwood, Washington drew crowds from all over Washington state. No matter where customers came from these dainty, lacey cookies were always a must-have.
Flat Almond Florentine Cookies
Makes about 3 dozen (or 1 1/2 dozen sandwich cookies)
Preheat oven to 350°F.
- 2/3 cup unsalted butter
- 1 cup sugar
- 1/4 cup dark corn syrup
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 2/3 cup flour
- 2 cups sliced almonds
- 1 pound high-quality semi-sweet chocolate
Measure out all ingredients and set them aside.
Melt butter over medium heat in a saucepan, stirring occasionally and watching closely. After it has melted, remove it from heat.
Add the following ingredients and stir after each is introduced to the saucepan: sugar, corn syrup, milk, vanilla, salt, flour, then almonds.
Use a cookie scoop
Bake for 8-10 minutes. Cookies will be golden in the center and light brown around the edges. Remove from oven and allow to fully cool.
Melt the chocolate in the microwave for 30-second intervals or over a double boiler. Dip half of each cookie in chocolate. Place back on the parchment-lined sheet pan to firm chocolate. You can refrigerate them until the chocolate is firm if you’d like.
A lacey sandwich cookies option: Another fun way to serve florentines is to put the chocolate in the middle of two cookies that are similar in size. I mean, shuddup. How pretty and delicious are these?
