{"id":15422,"date":"2017-02-17T10:19:01","date_gmt":"2017-02-17T08:19:01","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15422\/"},"modified":"2022-01-15T10:35:17","modified_gmt":"2022-01-15T08:35:17","slug":"almond-florentine-cookies","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/almond-florentine-cookies\/","title":{"rendered":"Almond Florentine Cookies"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Almond cookies are always simple, easy to make and so tasty. It&#8217;s everyone&#8217;s favorite, and you just can&#8217;t go wrong if you bring a batch in a nice cookie jar of tin can.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">These almond Florentine cookies are also very easy to make \u2013 a short crust pastry base topped with almond and honey layer with a great caramelized texture (without making caramel!). so easy and so delicious!<\/p>\n<div id=\"attachment_15423\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15423\" class=\"wp-image-15423\" title=\"Almond Florentine Cookies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/almond_florentine_cookie-s.jpg\" alt=\"Almond Florentine Cookies\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15423\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21635--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Almond Florentine Cookies<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>75 grams (1\/3 cup) cold butter (cut into cubes)<\/li>\n<li>50 grams (5 tbsp.) icing sugar<\/li>\n<li>100 grams (3\/4 cup) all-purpose flour<\/li>\n<li>35 grams (1\/4 cup) cornstarch<\/li>\n<li>A pinch of baking powder<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>1-2 tbsp. milk (as needed)<\/li>\n<\/ul>\n<h4>For almond and honey layer:<\/h4>\n<ul>\n<li>50 grams (1\/4 cup) sugar<\/li>\n<li>2 tbsp. water<\/li>\n<li>20 grams (1 tbsp.) honey<\/li>\n<li>45 ml. (3 tbsp.) heavy cream<\/li>\n<li>100 grams (1 cup) sliced blanched almonds<\/li>\n<li>1 tbsp. cornstarch<\/li>\n<li>Pinch of salt<\/li>\n<li>Zest of 1\/2 lemon<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Crust: preheat oven to 170c degrees and grease the pan.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks into the pan and press tightly with your hands to form a base.<\/li>\n<li>Bake for about 10-15 minutes or until golden.<\/li>\n<li>Cool slightly at room temperature.<\/li>\n<li>Almond and honey layer: in a large skillet put sugar, water, honey and form caramel.<\/li>\n<li>Meanwhile, heat cream and add into the skillet as soon as the caramel is ready.<\/li>\n<li>Mix well until a smooth caramel sauce is formed.<\/li>\n<li>Add almonds, cornstarch, salt and lemon zest and mix into a smooth mixture.<\/li>\n<li>Pour the almonds on top of the baked crust and level the top as much as possible in a thin layer.<\/li>\n<li>Bake for about 10-15 minutes or until the golden and set.<\/li>\n<li>Cool completely, cut into squares and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cookies in a sealed jar at room temperature up to a week.<\/li>\n<li style=\"text-align: left\">Instead of almonds you can use any other kind of nut you like.<\/li>\n<li style=\"text-align: left\">You can use maple or date syrup instead of honey.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Almond cookies are always simple, easy to make and so tasty. It&#8217;s everyone&#8217;s favorite, and you just can&#8217;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 \u2013 a short crust pastry base topped with almond and honey layer [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33997,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1591,1561,1557],"tags":[1830,1834,2001],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Almond Florentine Cookies | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"These almond Florentine cookies are also very easy to make \u2013 a short crust pastry base topped with almond and honey layer with a great caramelized texture (without making caramel!). so easy and so delicious!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/almond-florentine-cookies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Almond Florentine Cookies | Lil&#039; 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