Florentine Cookies (Caramel Almond Lace with Chocolate)
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Sliced almonds go into a caramel cooked from cream, sugar, honey and butter, and small spoonfuls of it bubble up again in the oven and spread into thin amber rounds studded with nuts.
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Once cool they set hard as glass, snapping cleanly before the caramel turns a little chewy. The backs get a thin coat of melted dark chocolate.
Ingredients
Instructions
- 1
Preheat the oven to 170C and line a baking sheet with parchment.
Loosen the 20 g cake flour so it will not clump, and keep the 120 g sliced almonds nearby for quick mixing.
- 2
Put the 80 ml cream, 80 g sugar, 1 tablespoon honey, and 40 g butter in a saucepan over low heat.
Stir while scraping the base until the butter melts and the sugar dissolves smoothly.
- 3
When the syrup bubbles evenly and looks glossy, cook it for only about 30 seconds more.
If the color darkens quickly, lower the heat at once because the caramel can turn bitter.
- 4
Turn off the heat and stir in the cake flour first until no dry lumps remain.
Add the sliced almonds next, folding gently so the pieces stay intact and are evenly coated.
- 5
Spoon small mounds onto the parchment, leaving generous space between each one.
The mixture spreads widely as the caramel loosens in the oven, so keep the portions small to prevent merging.
- 6
Bake at 170C until the edges turn deep amber, then cool the cookies completely on the pan.
Lift them off only when firm, spread the back with 70 g melted dark chocolate, and let it set.
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