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Okay, friends—let’s just put it out there: I’m truly obsessed with Florentine Cookies. The first time I tried them was at a little holiday party ages ago (the coffee was mediocre but the cookie platter was spectacular). Amid the thumbprints and fudge squares sat these golden, lacy gems—so pretty, so delicate, and so “maybe I’ll just have another.” Of course, one led to three, and I unapologetically stalked the dessert table for more. That crisp, caramelized crunch, wafer-thin almond goodness, and chocolate drizzle? Swoon. These Italian Nutty Cookies might look fancy, but you wouldn’t believe how simple they are to make at home. I grab a saucepan and a baking sheet, crank up my favorite playlist, and suddenly I’m back at that party but with better coffee—and way more cookies.
Why You’ll Love This
- Crispy, buttery, and wafer-thin—like a sweet almond lace dream.
- Quick to mix and bake (no endless chilling or rolling out dough!).
- Gorgeous chocolate drizzle makes them look bakery-worthy.
- Easy to make gluten-free or switch up the nuts (hello, pantry clean-out!).
- A perfect little gift, hostess token, or “treat yourself” moment with coffee.
Ingredient Notes
These Florentine Cookies keep it simple! Nearly everything is probably in your kitchen right now. If not, I’ve got some easy swaps.
- Almonds: Super traditional. I use sliced almonds—the kind for sprinkling over salads, but you could chop whole ones if that’s what you’ve got. You can even swap in pecans or hazelnuts for a little riff on classic Almond Lace Cookies.
- Butter: Unsalted is my default, but if all you have is salted, just dial back the extra pinch of salt.
- Sugar: Granulated or super fine—it melts into that caramelized, glassy layer.
- Honey: Adds richness and helps hold things together. Maple syrup works if you’re feeling adventurous.
- All-purpose flour: Just a tablespoon for structure. Use a gluten-free blend if you need, with zero fuss.
- Orange zest: Not required, but oh so good! Adds a whisper of brightness that wakes up the whole cookie.
- Chocolate: Dark, semisweet, or milk—all are fair game for drizzling (or dipping, if you go full choco-maniac).
Step-by-Step Directions
Prep the Baking Sheets
Line a couple of light-colored baking sheets with parchment paper or silicone baking mats. (Don’t skip this—you want the cookies to lift off easily.) Preheat your oven to 350°F. It’s worth waiting for the heat here—crispier cookies depend on it!
Make That Buttery Caramel Base
In a small saucepan over medium heat, melt your butter, sugar, and honey together. Stir gently until everything looks smooth and the sugar dissolves (about 2-3 minutes). It’ll look a little glossy and smell amazing.
Add the Rest
Take the pan off the heat and stir in orange zest (if using), flour, and a pinch of salt. Next, fold in those almonds—make sure they’re all coated in that buttery, syrupy mixture. Now you’ve got a sticky heap. Perfect.
Scoop and Space
Drop rounded teaspoons of your batter onto your prepped sheets, leaving at least 3 inches between each one (no kidding, they spread like wild!). Eight cookies per sheet is about right. Flatten each mound ever so gently with damp fingers or the back of a spoon. Don’t get fussy—they’ll do their own thing in the oven.
Bake ‘til Golden
Slide your trays one at a time into the hot oven. Bake for 8-10 minutes, watching closely—they go from golden to burnt quickly. You want deep amber edges but not a burned middle. (Pro tip: If you’re like me and get into kitchen dance parties mid-bake, set a timer!)
Cool Off, Peel, and Marvel
Let them cool for a few minutes on the hot tray—they’ll crisp up fast. Use a thin spatula to lift them onto a wire rack. If they stick, a little patience (and a gentle nudge) does the trick.
Get Your Chocolate On
Melt your chocolate (microwave in short bursts works fine). Use a fork or spoon to drizzle zigzags, or flip half the cookies and dip their backs for that irresistible chocolate “surprise.” Let them set at room temp (or, if you’re impatient like me, pop them in the fridge for 10 minutes to speed things up).
Optional Variations & Flavor Twists
- Nut Swap: Pecans, pistachios, or hazelnuts are all wonderful instead of almonds.
- Fruit Factor: Stir in a tablespoon of finely diced dried cherries or cranberries for a little zing.
- Spiced Up: A pinch of cinnamon or even cardamom in the batter is unexpectedly delightful.
- Go Gluten-Free: A 1:1 gluten-free flour blend works perfectly for Almond Lace Cookies—no adjustment needed.
- Extra Chocolatey: Spread the backs completely with chocolate, Florentine Cookies style, for a more decadent treat.
Storage & Reheating Tips
Once your Florentine Cookies are cooled and that chocolate is firm, stack them between layers of wax paper in an airtight container. They’ll stay crisp for up to a week at room temp—but let’s be honest, they usually vanish faster. If your house is especially humid (hello, summer!), keep them in the fridge to avoid soggy cookies. Want to refresh them? A quick 2-3 minute blast in a 300°F oven can re-crisp the edges right up.
Heads up: Chocolate-drizzled cookies don’t love sunshine or dishwashers. Keep them somewhere cool and dry, and stash extras out of arm’s reach if you want any left for tomorrow!
Let’s Stay Cozy in the Kitchen
I love how these Florentine Cookies make an ordinary day feel just a little more special—maybe because they look so dainty but come together so fast. Whether you’re stocking the cookie jar, giving a gift, or sneaking a treat for yourself (no judgement!), I hope you’ll try this recipe. If you have questions about swapping out nuts, playing with flavors, or just want to talk all things Italian Cookies, leave me a note below—I’m always here to chat cookies or share a coffee over the “comments section counter.” Happy baking, friends!
Florentine Cookies
Ingredients
- 1 cup sliced almonds
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon all-purpose flour
- 1 orange zest
- 4 oz dark chocolate
Instructions
- Line baking sheets with parchment paper, preheat oven to 350°F.
- Melt butter, sugar, and honey in a saucepan until smooth.
- Stir in orange zest, flour, and almonds. Mix until coated.
- Drop batter onto sheets, flatten, and bake for 8-10 minutes.
- Let cookies cool, drizzle with melted chocolate, and let set.
