:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/mcp8Ri1RSTzgFpNe7Iat/bdbdb5e3c0b2689c7984334560d10b.png "Florentine Almond cookies")
Source: Basilios1 for Getty images
Florentine Almond cookies
This traditional Italian cookie is a favorite with my family and friends and I bake these delicious treats every year at Christmas time. The perfect blend of crunchy almonds, sweet caramel and dark chocolate makes these cookies irresistible!
Ingredients
- 50 Gram butter
- 3 Tablespoon sugar
- 3 Tablespoon With
- 150 Gram Peeled almonds, roughly chopped
- 1 Tablespoon self-rising flour
- Grated zest of an untreated lemon
- 150 Gram dark chocolate
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Directions
To bake original Florentine cookies, first preheat the oven to 180°C and line two baking trays with baking paper.
Melt the butter, sugar and honey in a pan. Stir constantly to prevent the mixture from burning. We know from experience that the sugar caramelizes quickly and gets very hot, so be careful when handling it!
Once the mixture has melted, add the chopped almonds, flour and grated lemon zest. Stir well until everything is well combined.
Using a teaspoon, place small mounds of the dough on the baking paper. Make sure you leave enough space between the mounds, as they will spread during baking.
Bake the cookies in the preheated oven for about 10 minutes until they are golden brown. They can burn very quickly, so keep an eye on them!
While the Florentine cookies are cooling, melt the chocolate in a bain-marie. Dip the underside of the cooled cookies into the melted chocolate and place on a wire rack until the chocolate has set.
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