If you love caramel and almonds, you’re in for a treat. These Florentine cookies are to die for as the caramel coated almonds and almond cookie base are insanely delicious. There seems to be many steps but it’s very easy to make and the ingredients are simple. Do give it a try.
The following recipe makes around 40 Florentine cookie squares (4cm x 4 cm).
- 200grams of unsalted butter (softened at room temperature)
- 100 grams of sifted icing sugar
- 2 eggs (at room temperature)
- 1/4 teaspoon of salt
- 1/2 teaspoon of almond extract (you can also use vanilla extract)
- 400 grams of sifted cake flour
- 80grams of almond meal (ground almond)
- 50 grams of unsalted butter
- 1/4 teaspoon of salt
- 40 grams of sugar
- 50 grams of honey
- 40 grams of corn syrup
- 150 grams of cream
- 160 grams of sliced almonds
A. Making the Cookie Base
- First make the cookie base by following steps 2 – 9.
- Place the butter in the bowl of your standing mixer (you can also do this by hand) and beat at medium speed for 1 minute. Add the sifted icing sugar to the butter and beat at low speed. Once the sugar has been incorporated, turn up the speed to medium and beat until light and fluffy (around 2 minutes).
- Add the almond extract and eggs one by one to the mixture and continue to beat for 1 minute.
- Turn off the mixer. Add the flour and salt to the mixture and beat at low speed until well incorporated (do not over beat). Add the ground almond and beat at low speed until well incorporated.
- Place the dough into a plastic bag and put in the fridge for 15 minutes. This will harden the dough and make it easier to roll out.
- Pre-heat your oven to 180C.
- Remove the dough from the plastic bag and place between two baking sheets. Roll into a rectangular shape so that it fits into your baking tray.
- Place the dough onto your baking tray. Using a fork, poke holes in your dough. Bake the cookie sheet at 180C for 15 minutes.
- Once baked, remove and set aside. Leave the oven on as you will need to bake the cookie again.
B. Making the Florentine
- Whilst the cookie base is baking, you can start to make the Florentine.
- In a saucepan, combine all the ingredients (except the almond slices) and cook over low heat until the mixture reaches 118C. You may need to stir it occasionally to avoid it burning and sticking to the bottom of the sauce pan.
- When the mixture has reached 118C, remove the saucepan from the heat and add the almonds. Stir the mixture so that the almonds are all coated with the caramel sauce.
Combining the cookie base and Florentine
- After making the Florentine, pour it over the baked cookie base and using a spatula, spread it evenly over the entire cookie base.
- Bake the Florentine cookies at 180C for 20 minutes.
- Remove from the oven after baking and place the entire sheet of Florentine cookies onto a wire rack and let it cool for 10 minutes.
- Once the Florentine cookies are cool to touch, cut them into shapes you desire. You can do squares or rectangular shape. Place the cut cookies onto a baking sheet and let it cool completely. The cookies can be stored in an airtight container for 3 days.