Gluten-Free Florentines

Ingredients

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• 6 tbsp unsalted butter
• 1/2 cup granulated sugar Shop
• 2 tbsp honey Shop
• 2 tbsp heavy cream
• 1/8 tsp salt
• 1 1/2 cups sliced almonds, lightly crushed with your hands Shop
• 2 tbsp gluten-free all-purpose flour blend Shop
• 1 tsp finely grated orange zest
• 1/2 tsp pure vanilla extract Shop
• 4 oz dark chocolate, chopped, for the backs Shop

Instructions

1. 1 Preheat the oven to 350°F (175°C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper or silicone mats.
2. 2 In a small saucepan over medium heat, stir the butter, sugar, honey, cream and salt until the butter melts. Bring to a boil and let it bubble for 1 minute.
3. 3 Remove from the heat and stir in the almonds, gluten-free flour blend, orange zest and vanilla. Let the mixture cool for 5 minutes so it thickens slightly.
4. 4 Drop level tablespoons of the mixture onto the sheets, about 3 inches apart, only 6 per sheet. Flatten each mound into a thin, even round with the back of a wet spoon.
5. 5 Bake for 9-11 minutes, switching the sheets halfway, until the cookies have spread into thin, lacy rounds and are an even golden brown.
6. 6 Cool on the sheets for 5 minutes. While still warm, you can nudge any ragged edges back into a circle with a round cookie cutter. Cool completely, then peel off the paper. Repeat with the remaining mixture on cool sheets.
7. 7 Melt the chocolate gently in a heatproof bowl over barely simmering water or in short microwave bursts. Spread a thin layer on the flat back of each cookie and set chocolate side up until firm, about 30 minutes.

Tips & Notes

• Bake only 6 Florentines per sheet. The almond caramel spreads to about 3 inches across, and crowded cookies run together into one sheet.
• Pull the Florentines when they are evenly golden from edge to center. Pale centers stay chewy and sticky instead of crisp and lacy.
• Store the finished Florentines in a single layer or between parchment in an airtight tin. Humidity makes them soft, so keep them away from steamy kitchens.

Common questions