Florentiners à la Mama

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Recipe photo
Hands-on time:
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Yield: about 40 drop cookies, or 20 molded cookies

Recipe photo

King Arthur friend and guest baking instructor Gesine Bullock-Prado was kind enough to share this recipe from her book, Sugar Baby. They were a particular favorite of her mother's when traveling in Bavaria.

Florentines are crisp, delicate, lacy cookies made of cooked sugar and nuts. Their buttery sugar texture shatters on the tongue; and their toasty nut flavor is irresistible. The dessert equivalent of potato chips, it's impossible to eat just one. Luckily, these recipe makes a large batch of super-thin, super-rich cookies.

Florentiners à la Mama

star rating (10) rate this recipe
Hands-on time:
Baking time:
Total time:
Yield: about 40 drop cookies, or 20 molded cookies
Published: 03/07/2011

Ingredients

  • 2 cups sliced almonds, blanched preferred
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons honey
  • 3 tablespoons heavy cream
  • 1/2 cup unsalted butter
  • 1 teaspoon almond extract
  • 1/2 cup chopped bittersweet chocolate for drizzling, optional

Tips from our bakers

  • Don't be tempted to use milk instead of cream in the recipe. Your results will be disappointing.

Directions

see this recipe's blog

1) Preheat the oven to 350F. In a food processor, grind together 1 1/2 cups of the almonds, the flour, and the salt. Take care not to turn the almonds to flour or paste; there should still be visible bits of nut. Pour into a medium-sized heatproof bowl and stir in the remaining 1/2 cup of sliced nuts. Set aside.

2) In a medium saucepan set over low heat, combine the sugar, honey, heavy cream, and butter. Stir until the sugar has dissolved.

3) Increase the heat to medium-high and cook the mixture to 235F, about 5 to 8 minutes, stirring frequently. The mixture will change color only slightly, becoming a creamy, buttery color.

4) Remove the pan from the heat and immediately pour the hot sugar over the almond/flour mixture. Stir until well combined. Let cool for a moment, then stir in the almond extract.

5) Scoop the warm batter by teaspoonfuls onto a parchment-lined baking sheet. If you use our teaspoon scoop, your finished cookies will spread to about 5". For smaller cookies, use a regular from-the-table teaspoon.

6) Be sure to leave 2" to 3" between scoops, as this batter will definitely spread; 4 to 6 scoops per half-sheet pan (large baking sheet) works well.

7) Bake the cookies for 8 to 10 minutes, until they're golden brown. Watch the first batch carefully, as they can scorch if baked too long.

8) If you prefer perfectly round Florentiners, you can use greased English muffin rings. Place the greased rings on parchment-lined baking sheets, filling with approximately 2 tablespoons of batter. Bake at 350F for about 15 to 18 minutes.

9) Once the cookies are cooled, melt the bittersweet chocolate and drizzle over each cookie for a finishing touch, if desired. Yields approximately 40 drop cookies or 20 molded cookies

10) Store cool, dry and airtight for up to one week.

Yield: 20 to 40 cookies, depending on size.

Reviews

1
  • star rating 01/01/2015
  • Cindee from Columbus, Ne
  • Everyone I share this recipe with absolutely loves them! They are so different from other cookies too - they make an excellent addition to a cookie plate or dessert. YUM!
  • star rating 12/23/2014
  • Cindy from New Jersey
  • These cookies are wonderful, albeit a little difficult. My dough was crumbly, and I had to take extra time forming these before baking....but, the end result was definitely worth it. I scooped by the 1/2 teaspoon because I didn't want jumbo, irregularly sized cookies. Even at that, they spread to a good size! They baked up beautifully, and I then finished them by drizzling chocolate over them. They look like a picture and taste just as good.....light, crispy and delicious. I will make them again.
  • star rating 12/22/2014
  • Anne from Logan, ohio
  • Family favorite for Christmas -- make a double batch because they will be gone quickly
  • 12/02/2012
  • danaracefn from KAF Community
  • has anyone ever made these cookies with pecans or walnuts and would they come out just as good PLEASE LET ME KNOW I WOULD LIKE TO MAKE THESE FOR CHRISTMAS
    Traditionally, "florentines" are made with almonds. If you decide to make them using your favorite nuts (pecans or walnuts) be sure to post your results on the recipe reviews. This may also be a good question to ask in the Community section of our website. Happy Baking! Irene @ KAF
  • star rating 12/08/2011
  • ernoble from KAF Community
  • Although these cookies came out very good, I had a problem with the dough becoming crumbly as I went a long. The dough would hardly form a ball, and would crumble under light pressure. What could I have done wrong to have caused this, and what could I do next time to correct it? But other than that, which I am sure was bakers error, they were wonderful. My husband loved them. Thanks KAF for another fantastic recipe!
    It sounds like you may have had too much flour in your dough. Here is how we recommend measuring flour by volume: http://bit.ly/iL7FTF ~Amy
  • star rating 04/03/2011
  • lizard2186 from KAF Community
  • This recipe was easy to put together, but difficult to bake. I don' t have english muffin rings or cookie rings or anything to make the cookies a uniform size, so they were free-form and wow, did they SPREAD! It make it difficult to ensure that the middle browned nicely without the edges getting too dark. I will probably purchase rings and try the recipe again so that I can control how much they spread. The results really are delicious and I got lots of compliments on them, but be prepared to watch your oven like a hawk to get the results you want. If you're into nut brittle, you will definitely be into these cookies.
  • star rating 03/29/2011
  • larrym17 from KAF Community
  • Thank you KA for this wonderful recipe. It was not difficult and the results were amazing. I took them to a night out with friends and they were all raving about them. The leftovers are just as good as they were when I baked them. I will definitely make them again.
  • star rating 03/27/2011
  • lltraub from KAF Community
  • these are the closest thing to the tuiles of France that I have been trying to make for years with no success. They are perfect and I thank you.
    I am so happy we could help! ~Amy
  • star rating 03/26/2011
  • aikiwoman1 from KAF Community
  • A definite winner! I baked the cookies for a dinner party I had this evening. The recipe was very easy to follow. I like my florentines golden brown, so I had to increase the baking time a little. I also made them smaller than the recipe , but they spread. and each cookie was at least 3 inches in diameter. The cookies literally disappeared off the platter. In the course of one hour, every single florentine was savored and enjoyed. My guests asked where I bought them but I told them they were home made, and that the recipe came from Sandra Bullock's sister. I will definitely bake these cookies again. Next time I will probably make a double batch, and put two together with bittersweet chocolate and make florentine sandwiches. Thank you KAF for another winner.
    I love the chocolate florentine sandwich idea! I'm really glad these were the hit of the party. ~Amy
  • 03/25/2011
  • Bonnie M from WA
  • The math seems wrong - 40 teaspoon size or 20 tablespoon size seems wrong.
    Sorry for the confusion. The cookie scoops are not exact for ingredient measurement. Treat them as an approximation. The yield will be 40 small or 40 large. Frank @ KAF.
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