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This week was a week of baking fails. SO MANY FAILS! I tried to bake vegan, gluten-free cookies with sorghum flour and that ended badly. I could taste the flour and it was just so chalky and gross! Then I tried to make chocolate chip cookies with Indian whole wheat flour and that turned out even worse. All in all, I threw out like 4 batches of cookies. I desperately needed a win- you know– something to boost my morale. I started searching the internet for quick and easy cookie recipes and stumbled upon almond florentines.
The recipe seemed simple enough. Just heat 5 ingredients and stick it in the oven. How hard could it be? Well, luckily for me, it wasn’t hard at all! I loved how they turned out!
I did try to use a chocolate transfer sheet to get a pretty design on the bottom of the cookies, which didn’t work out at all. Only part of the design transferred onto the bottoms. Womp.. womp. At least they tasted good! Which is more than I can say for my earlier bakes!
These cookies are so crispy and delicate- they literally snap off into your mouth and then immediately start to melt! Plus, the toasted almonds and dark chocolate are a match made in heaven!
So if you’re worried about messing up a recipe or just need a small win – try this cookie recipe. These cookies look so complicated to make, but in reality, they are super easy! Give it a try!
Almond Florentines
- Total Time: 22 minutes
- Yield: 2 dozen cookies 1x
Ingredients
- 3/4 cup sliced almonds
- 1/4 cup + 1 tbsp granulated sugar
- 2 tbsp honey
- 3 tbsp heavy whipping cream
- 4 oz chocolate, melted
Instructions
- Pour the sliced almonds into bowl and use your hands to slightly crush them. Set aside.
- In a small saucepan, add sugar, honey, heavy whipping cream and a pinch of salt. Place over medium heat and stir continuously until the mixture hits 244 F. If you don’t have a thermometer, it’s about 10 seconds after it comes to a boil. Remove the saucepan from the heat and stir in the sliced almonds. Mix well. Spoon the batter into a bowl and set aside to cool for at least 30 minutes.
- Pre-heat an oven to 350 F and line a baking sheet with parchment paper.
- Once the batter is cool, place teaspoon-sized balls of dough onto a the baking sheet about 3-4 inches apart. They spread a LOT! Wet your fingers with water and gently flatten each cookie.
- Bake for 12 minutes. Remove from the oven and let them set for 5 minutes. Use a offset spatula to gently lift the cookies off the parchment paper and place on a rack. Bake the rest of the dough.
- Use a pastry brush to brush on melted chocolate onto the bottom of each cookie and set on a parchment lined baking tray. Place the tray in the fridge for 5 minutes to set the chocolate. Store in an airtight container for up to 1 week at room temperature. Enjoy!
Notes
Adapted from Oh Yum with Anna Olson
- Prep Time: 10 minutes
- Cook Time: 12 minutes
One Response
i do need those morale boosting recipes every now and then..since baking is not my forte, im always looking for truly tried tested recipes..florentines look so delicious and love that thin texture.
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