Almond Florentine Cookies

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Almond cookies are always simple, easy to make and so tasty. It’s everyone’s favorite, and you just can’t go wrong if you bring a batch in a nice cookie jar of tin can.

These almond Florentine cookies are also very easy to make – a short crust pastry base topped with almond and honey layer with a great caramelized texture (without making caramel!). so easy and so delicious!

Almond Florentine Cookies

Photo: Natalie Levin

Almond Florentine Cookies

For short crust pastry:

  • 75 grams (1/3 cup) cold butter (cut into cubes)
  • 50 grams (5 tbsp.) icing sugar
  • 100 grams (3/4 cup) all-purpose flour
  • 35 grams (1/4 cup) cornstarch
  • A pinch of baking powder
  • Pinch of salt
  • 1/2 tsp. vanilla extract
  • 1-2 tbsp. milk (as needed)

For almond and honey layer:

  • 50 grams (1/4 cup) sugar
  • 2 tbsp. water
  • 20 grams (1 tbsp.) honey
  • 45 ml. (3 tbsp.) heavy cream
  • 100 grams (1 cup) sliced blanched almonds
  • 1 tbsp. cornstarch
  • Pinch of salt
  • Zest of 1/2 lemon
  1. Crust: preheat oven to 170c degrees and grease the pan.
  2. In a food processor with a steel blade put butter, icing sugar, flour, cornstarch, baking powder, salt and vanilla and process until mixture is crumbly.
  3. Add a tablespoon of milk and continue to process just until dough clumps form. If the dough is not combining, add another tablespoon of milk.
  4. Transfer the dough chunks into the pan and press tightly with your hands to form a base.
  5. Bake for about 10-15 minutes or until golden.
  6. Cool slightly at room temperature.
  7. Almond and honey layer: in a large skillet put sugar, water, honey and form caramel.
  8. Meanwhile, heat cream and add into the skillet as soon as the caramel is ready.
  9. Mix well until a smooth caramel sauce is formed.
  10. Add almonds, cornstarch, salt and lemon zest and mix into a smooth mixture.
  11. Pour the almonds on top of the baked crust and level the top as much as possible in a thin layer.
  12. Bake for about 10-15 minutes or until the golden and set.
  13. Cool completely, cut into squares and serve.
  • Keep the cookies in a sealed jar at room temperature up to a week.
  • Instead of almonds you can use any other kind of nut you like.
  • You can use maple or date syrup instead of honey.