FLORENTINES (about 30 cookies)

2 cups slivered almonds

¾ cup heavy cream

3 tablespoons unsalted butter

½ cup superfine granulated sugar

2 tablespoons honey

3 tablespoons all purpose flour

1 teaspoon pure vanilla extract

¼ teaspoon grated orange zest

¼ teaspoon kosher salt


1.   Preheat oven to 350*.  Line 2 rimmed baking sheets with parchment paper (or fit with silicone baking mats).

2.   In a heavy duty blender or food processor, puree almonds and flour until they are the consistency of sand.  Set aside.

3.   In a heavy bottomed sauce pan over medium heat, add cream, butter and sugar.  Cook, stirring often, until mixture thickens, about 5 minutes.  Continue cooking and stirring until mixture begins to brown lightly on edges.

4.   Remove pan from heat.  Add almonds, honey, vanilla, orange zest and salt.  Mix with a rubber spatula until combined (batter will be thick).

5.   Drop batter 1 rounded teaspoon at a time onto prepared baking sheets, spacing 3 inches apart as cookies will spread as they bake.  Gently and lightly press down batter.  Bake for approximately 6 to 10 minutes, or until cookies begin to brown around edges.

6.   Remove parchment or silicone mats from baking sheets and transfer to baking racks to cool.

7.   Add a drizzle of melted chocolate to cooled cookies if desired.  Let the chocolate dry and harden before storing cookies in an airtight container.

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