Chocolate Dipped Almond Florentines
My love of food is rooted in the experiences and relationships of sharing food with people I care about. My friends and family gathered around the table. The dinner party where we linger all evening and no one wants to leave.
Food is a way we can express how much we care. When words fail, we show up with food.
What you will love about Chocolate Dipped Almond Florentines
Delicate Yet Decadent: The lacy texture and buttery caramel flavor make them irresistibly crisp and light.
Chocolate Lovers’ Delight: A smooth dark chocolate coating adds richness and balances the sweetness.
Elegant Presentation: Their beautiful, glossy finish and delicate shape make them ideal for gifting or special occasions.
Simple Ingredients, Gourmet Results: Made with pantry staples, these cookies deliver bakery-quality flavor at home.?
Ingredients
- Sliced Almonds: Provide the signature crunch and nutty flavor.
- Oats – ground with the almonds.
- Granulated Sugar & Honey: Create the caramelized base that holds the cookies together.
- Heavy Cream: Adds richness and helps achieve the perfect chewy-crisp texture.
- Dark Chocolate: For dipping or drizzling, adding a luxurious finish.?
Tips for Success
- Uniform Size: Use a teaspoon or small cookie scoop for evenly sized cookies.
- Cooling: Let cookies cool completely before adding chocolate to prevent melting.
- Storage: Store in an airtight container at room temperature for up to a week.?
Chocolate Dipped Almond Florentines
Homemade chocolate almond florentine cookies, featuring thin, crispy caramelized almond oat wafers with a glossy dark chocolate coating.
Ingredients
- 1/2 cup whole natural unsalted almonds with skins
- 2 tablespoons old-fashioned oats
- 6 tablespoons unsalted butter
- 6 tablespoons superfine sugar
- 2 tablespoons packed light brown sugar
- 1 1/2 teaspoons honey
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 4 ounces bittersweet chocolate (melted)
Get Recipe Ingredients
Instructions
- Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarase meal forms. Set aside.
- Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1–2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
- Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2″ apart. Using your fingertips, pat cookies down to 1/4″-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-–12 minutes. Slide cookies on parchment onto a wire rack and let cool.
- Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight in between sheets of parchment or waxed paper.
- Category: Cookies
