Ever since I started watching The Great British Baking Show I’ve been dying to make Mary Berry’s Florentine cookies (if you haven’t watched the show, do yourself a favor and get on Netflix and watch it!). So today, I decided to make that happen. Well…sort of. After reading through her recipe I realized there were far too many ingredients I didn’t have and would probably have a hard time finding in the United States. Soooo… after reading a dozen or so recipes I concocted my own! And let me tell you, they turned out fabulous.
If you’re wondering what a Florentine is, they are a very thin sweet almond cookie. Mine have dark chocolate painted on the back, and have a hint of orange and dried cranberries. Your batter will be very thin when you drop it onto your cookie sheet, but it will spread and the sugars will caramelize making a delicate and delicious cookie!
Florentine Cookies (Almond Lace Cookies)
- ½ cup butter
- ½ cup granulated sugar
- 1 tablespoon flour
- ¼ teaspoon salt
- ¾ cup almond meal
- 2 tablespoons cream
- 1 teaspoon almond extract
- 1 teaspoon orange zest
- ½ cup finely chopped dried cranberries
- ¾ cup chopped semisweet or dark chocolate I used semisweet chocolate chips
- 1 teaspoon coconut oil or butter
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with silpat mats or parchment paper
- In a saucepan melt butter over medium heat. Add sugar, flour, and salt until combined. Stir in almond meal and cream and stir until smooth.
- Remove from heat and stir in almond extract, orange zest, and dried cranberries. Drop scant tablespoons of batter on to the cookie sheet leaving 3 inches between each one—they will spread a ton!
- Bake for 5-7 minutes until the cookies are golden. Let cool on baking sheet for about 3 minutes until the cookies are stiff enough to remove from cookie sheet and transfer to a wire rack.
- Melt chocolate and coconut oil together in a microwave safe bowl in increments of 10 seconds. Once cookies are completely cool spread melted chocolate on the bottom of the cookie using either an offset spatula of the back of a spoon. Wait 5 minutes for chocolate to start to set but not completely set and use the back of a fork to draw wavy lines. Refrigerate until chocolate is hard.