Gluten-Free Almond Florentine Cookies
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INGREDIENTS
- ½ cup/100 grams unsalted butter
- ¾ cup/150 grams brown sugar
- 2 tablespoons/40 grams honey
- 1 ¾ cups/200 grams almonds, finely chopped
Filling:
- 7 ounces/200 grams milk chocolate, melted
INSTRUCTIONS
- Finely chop the almonds using a food processor or knife. The texture should be even, not too coarse and not too fine.
- In a small saucepan, combine the butter, sugar, and honey. Heat over low, stirring occasionally, until the sugar fully dissolves. Bring to a gentle boil, then remove from heat. Stir in the chopped almonds until the mixture is fully combined. Let cool for several minutes, until slightly thickened and easier to handle.
- Scoop 12-gram portions of the mixture using a teaspoon and roll them into small balls. Place them on a parchment-lined baking sheet, leaving plenty of space between each—at least 2 inches—as they will spread significantly during baking.
- Preheat the oven to 340°F (170°C). Bake the cookies for 8 to 9 minutes, or until golden and fully spread. Let them cool completely on the baking sheet.
- Melt the milk chocolate. Once the cookies are cool, spread a layer of chocolate on the flat side of one cookie and top with a second cookie to make a sandwich.
- Refrigerate the finished cookies to set the chocolate and keep them crisp. Serve chilled or at room temperature.
MY NOTES
FAQ
How to melt the chocolate for almond Florentine cookies
The best way to melt the chocolate is by using a double boiler or a microwave with proper technique. For the double boiler method, fill a saucepan with an inch of water, bring it to a simmer, and place a heatproof bowl over it, ensuring the bottom of the bowl doesn’t touch the water. Add chopped chocolate to the bowl and stir occasionally until smooth. For the microwave method, use a microwave-safe bowl and heat the chocolate in 20 to 30 second intervals, stirring well between each, until fully melted. Avoid overheating, as chocolate can seize easily.
Can I use sliced almonds instead of chopped?
You can use sliced almonds, but the texture and spread may differ slightly. Chopped almonds create a more cohesive mixture that holds together during baking and gives the cookies a uniform structure. Sliced almonds tend to be larger and more irregular, which can lead to less even spreading and potentially create thinner, more fragile cookies. If you choose to use sliced almonds, consider giving them a rough chop so they better mimic the texture of chopped almonds. This ensures the cookie batter binds well and spreads evenly in the oven without breaking apart.
Do the cookies need to be refrigerated?
Almond Florentine cookies should be refrigerated after assembly, especially if they are sandwiched with chocolate. The refrigeration helps set the chocolate and prevents it from melting or becoming messy at room temperature. While the baked cookies themselves can be stored at room temperature in an airtight container for a day or two, once filled with melted chocolate, they are best kept in the refrigerator. This maintains the cookies’ crisp texture and ensures the filling remains firm. Before serving, you can allow almond Florentine cookies to sit at room temperature for a few minutes to slightly soften.
Can these almond Florentine cookies be made dairy-free?
They can be made dairy-free with a few substitutions. Replace the butter with a plant-based alternative such as vegan margarine or refined coconut oil. Choose one with a similar fat content and consistency to butter for the best results. For the chocolate filling, use a high-quality dairy-free or vegan chocolate brand. The rest of the ingredients—demerara sugar, honey, and almonds—are naturally dairy-free. Keep in mind that the flavor and texture may differ slightly depending on the substitute used, but the cookies will still be crisp, caramelized, and suitable for those avoiding dairy.
What kind of chocolate works best here?
Milk chocolate is traditionally used in almond Florentine cookies because its sweetness complements the nutty caramel base. However, dark chocolate can also be used for a richer, slightly bitter contrast that balances the honey and sugar. White chocolate is less common but can work if you prefer a sweeter overall flavor. When selecting chocolate, choose a high-quality bar rather than chocolate chips, as chips contain stabilizers that prevent smooth melting. Chop the chocolate finely for even melting and smoother spreading between the cookies.
Why did my almond Florentine cookies spread too much?
If almond Florentine cookies spread too much, the most common causes are overly warm batter, insufficient cooling before baking, or inaccurate measurements of butter and sugar. After heating the butter, sugar, and honey mixture, it’s crucial to let the batter cool and thicken slightly before forming the cookies. If scooped while too warm, the batter will be overly runny and result in excessive spreading. Another factor is spacing; almond Florentine cookies naturally spread quite a bit, so they need ample room on the baking sheet. Using parchment paper and a properly preheated oven also helps control spreading.
Can I freeze almond Florentine cookies?
Yes, almond Florentine cookies freeze well, especially if they are stored properly to preserve their texture. Once the cookies have cooled and been filled with chocolate, arrange them in a single layer on a parchment-lined tray and freeze until solid. Then transfer to an airtight container or freezer-safe bag, placing parchment between layers to prevent sticking. They can be frozen for up to one month. When ready to serve, thaw the cookies at room temperature for about 30 minutes. Freezing almond Florentine cookies is a convenient way to make them ahead of time for holidays or special occasions.
