When using the word “Florentine” as a cooking term, it typically refers to methods of preparing foods that stem from Florence, Italy. I’ve known “Florentines” as a type of cookie made of sliced almonds and dipped in chocolate. They are also known as Florentine biscuits and often contain fruit along with the nuts. Florentine cookies are a delicate, crisp cookie. They can be partially dipped in chocolate or left plain. They are an “accidental” gluten-free cookie, yet full of flavor. These cookies are simple to make and consist of very few ingredients. I used to make trips to a specialty shop to find these, but I finally discovered how easy it is to make my own. A batch of these would make such a lovely Mother’s Day gift. Or perhaps you can bake with mom as a special way to spend the day. Happy Mother’s Day to all the moms and grandmothers! Enjoy food made fresh!
Florentine Cookies 1 egg 6 tablespoons brown sugar 1/2 teaspoon vanilla extract 1 1/4 cup sliced almonds 1/2 cup chocolate chips or other chocolate pieces Preheat oven to 325° F. Line 2 baking sheets with parchment paper. In a mixing bowl, whisk the egg until well beaten and frothy. Add sugar and whisk until well combined. Add vanilla and whisk to incorporate. Gently stir in the sliced almonds to coat, being cautious not to break them up too much. Scoop out approximately 2 teaspoons of the mixture for each cookie, spacing them about 2 inches apart on the baking sheets. Note: If batter separates at any time, even while scooping them out, whisk again. Once cookies are all scooped, flatten them slightly with the back of the spoon. Bake for 10 to 15 minutes, checking often to make sure they do not burn. Let cool. Melt chocolate in the microwave in 20-second intervals until smooth when stirred, or melt over a double-boiler on the stovetop. Spread melted chocolate onto the bottom of each cookie and let them rest, topside down, until chocolate is set (to speed up the process, place the tray of upside-down cookies into the freezer for a few minutes). Cookies will be crisp at first but will be slightly chewy later. Makes 16 to 20 cookies.
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