If you’ve ever wanted to make a treat that’s as elegant as it is irresistible, Florentine Cookies are your answer. These delicate, lacy cookies combine buttery caramel, toasted almonds, bright candied orange peel, tart cranberries, and a flourish of rich chocolate. Every bite delivers a perfect blend of crunch, chew, and melt-in-your-mouth goodness. They look impressive but are surprisingly simple to create, making Florentine Cookies a showstopper for both casual coffee breaks and special celebrations.
Ingredients You’ll Need
The beauty of Florentine Cookies lies in a handful of simple ingredients that each play a starring role. From the rich base to the colorful mix-ins, every component adds something special to the taste, texture, or appearance of these classic Italian treats.
- Unsalted butter: The backbone of the cookie, butter creates the rich, caramelized flavor and signature lacy texture.
- Granulated sugar: Sweetens the cookies and helps them crisp up beautifully as they bake.
- Heavy cream: Adds creaminess to the caramel base for a tender, chewy bite.
- Honey: Infuses the cookies with floral notes and helps bind the dough.
- All-purpose flour: Just enough flour gives structure without weighing down the delicate cookies.
- Finely chopped almonds: These add a lovely crunch and nutty flavor that pairs perfectly with the sweet caramel.
- Finely chopped candied orange peel: For a pop of citrusy brightness, this ingredient is the secret to authentic Florentine flavor.
- Finely chopped dried cranberries: Their tartness balances out the sweetness and adds a festive touch of color.
- Vanilla extract: Rounds out the flavors and brings everything together.
- Salt: Just a pinch sharpens all the other flavors and keeps the cookies from being too sweet.
- Semisweet chocolate, melted: For that classic Florentine finish, a swipe of chocolate makes these cookies truly decadent.
How to Make Florentine Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and set the stage for those beautifully lacy cookies. Make sure the parchment is flat and smooth so the cookies spread evenly.
Step 2: Make the Caramel Base
In a small saucepan, combine the unsalted butter, granulated sugar, heavy cream, and honey over medium heat. Stir continuously as the mixture gently melts together. Once it comes to a boil and the sugar is completely dissolved, you’ll notice the mixture turning glossy and fragrant. This step is where the magic (and the flavor) begins!
Step 3: Mix in the Dry Ingredients and Add-Ins
Remove the saucepan from the heat and stir in the all-purpose flour, finely chopped almonds, candied orange peel, dried cranberries, vanilla extract, and salt. Mix until everything is well combined. The dough will look sticky and studded with colorful bits—exactly what you want for perfect Florentine Cookies.
Step 4: Portion the Cookies
Drop teaspoonfuls of the mixture onto your prepared baking sheets, spacing them at least 3 inches apart. These cookies love to spread, so don’t crowd the pan! If you want them perfectly round, you can gently shape the mounds, but part of their charm is their rustic, lacy edges.
Step 5: Bake to Perfection
Bake the cookies for 8 to 10 minutes, keeping a close eye as they turn golden brown and lacy. The moment they’re beautifully amber around the edges, remove them from the oven. Let them cool completely on the baking sheets—they’ll firm up as they cool and peel off easily.
Step 6: Add the Chocolate Finish
Once the cookies are cool, flip them over and either spread or drizzle the melted semisweet chocolate on the flat side. This is where you can get creative: a full chocolate coating, a delicate drizzle, or even a zigzag pattern all look and taste amazing. Allow the chocolate to set before serving or storing.
How to Serve Florentine Cookies
Garnishes
Florentine Cookies are already beautiful, but a few simple garnishes can make them truly sparkle. Try a light dusting of powdered sugar, a sprinkle of extra chopped almonds, or a touch of edible gold leaf for a glamorous touch. For holidays, a bit of festive colored sugar can be a fun addition.
Side Dishes
These cookies are wonderful alongside a cup of espresso, cappuccino, or tea. For a dessert platter, pair them with fresh berries, citrus segments, or a scoop of vanilla gelato. Their crisp, caramel flavor also makes them a delightful companion to creamy panna cotta or a fruit compote.
Creative Ways to Present
Stack Florentine Cookies in clear cellophane bags tied with ribbon for a handmade gift. Arrange them in a fan around a serving platter at your next gathering, or tuck them into a cookie tin with parchment between layers. For a dinner party, stand them upright in a glass for a striking centerpiece that doubles as dessert.
Make Ahead and Storage
Storing Leftovers
To keep your Florentine Cookies crisp and fresh, store them in an airtight container at room temperature. Place parchment paper between layers to prevent sticking and preserve their beautiful lacy appearance. Properly stored, they’ll stay delicious for up to a week.
Freezing
You can absolutely freeze Florentine Cookies! Lay them in a single layer on a baking sheet to freeze, then transfer to an airtight container with parchment between each layer. They’ll keep their texture and flavor for up to two months. Let them come to room temperature before serving for best results.
Reheating
Florentine Cookies don’t require reheating, but if they lose a bit of their crispness, you can refresh them by placing them in a 300°F oven for just 2-3 minutes. Allow them to cool and they’ll be perfectly crisp again, just like the day they were baked.
FAQs
Why are my Florentine Cookies sticking to the parchment?
This usually happens if the cookies haven’t cooled completely or if the caramel base was undercooked. Allow the cookies to cool fully on the baking sheet before attempting to remove them, and make sure your caramel is bubbling and the sugar is dissolved before adding the dry ingredients.
Can I substitute other nuts for almonds?
Absolutely! Hazelnuts, pecans, or even pistachios work well in Florentine Cookies. Just make sure they’re finely chopped so the cookies spread properly and stay delicate.
Do I have to use candied orange peel?
Nope! If you prefer a milder flavor, you can omit the orange peel or substitute with candied ginger for a spicy twist. The cookies will still be delicious and beautifully textured.
How do I get even, round cookies?
Drop the dough by the teaspoon and, if you like, gently shape each mound with a spoon or your fingers before baking. Don’t worry if they’re not perfectly round—Florentine Cookies are known for their charming, rustic shapes!
Is it possible to make Florentine Cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend. The result will be just as lacy and lovely, so everyone can enjoy these treats.
Final Thoughts
There’s something magical about baking (and sharing) a batch of Florentine Cookies. They’re a little bit fancy, a whole lot delicious, and guaranteed to impress anyone lucky enough to taste them. Give this recipe a try and let the aroma, flavor, and beauty of homemade Florentine Cookies bring a touch of Italian joy to your kitchen!
Print
Florentine Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these classic Italian Florentine Cookies, featuring a buttery, sweet base loaded with almonds, candied orange peel, and dried cranberries, finished with a luscious layer of melted semisweet chocolate. Perfectly crisp and lacy, these cookies make an elegant dessert or a lovely treat alongside coffee or tea.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2 tablespoons heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped candied orange peel
- 1/2 cup finely chopped dried cranberries
- 1/4 teaspoon salt
Finishing
- 8 oz semisweet chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Wet Ingredients: In a small saucepan, combine the unsalted butter, granulated sugar, heavy cream, and honey. Heat over medium heat, stirring frequently until the mixture comes to a boil and the sugar is fully dissolved.
- Add Dry Ingredients: Remove the saucepan from heat and immediately stir in the all-purpose flour, finely chopped almonds, candied orange peel, dried cranberries, vanilla extract, and salt until everything is well combined into a thick batter.
- Form Cookies: Using a teaspoon, drop small portions of the mixture onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the oven and bake for 8 to 10 minutes, or until the cookies become golden brown and develop their signature lacy appearance.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool completely on the sheets. This prevents them from breaking apart due to their delicate texture.
- Apply Chocolate: Once cooled, turn each cookie flat side up and spread or drizzle the melted semisweet chocolate over the surface. Place the cookies on a wire rack and allow the chocolate to set before serving or storing.
Notes
- These cookies spread significantly during baking, so ensure sufficient space between each portion on the baking sheet.
- You can substitute candied orange peel with candied ginger for a different flavor profile or omit it for a milder taste.
- Store the cookies in an airtight container with parchment paper between layers to prevent them from sticking together.
- For a dairy-free version, consider substituting butter and cream with plant-based alternatives and dark chocolate that is dairy-free.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
