Florentine Cookies with White Chocolate Drizzle
Florentine Cookies are the perfect delicate balance of crunchy sweetness that melts in your mouth. This simple recipe will become a favorite in your cookie tin.
Servings 30 cookies
Finely chop the almonds, or pulse them in a food processor.
In a saucepan, combine the heavy cream and brown sugar over medium high heat.
Add the butter and honey into the saucepan and let it come to a rolling boil for about 1-2 minutes.
Add the chopped almonds and let it come to a boil once more for 2 more minutes. Keep the batter over medium-low heat until it thickens.
Remove the saucepan from heat and add the flour and vanilla extract.
Scoop out 1 tablespoon sized mounds of the batter onto a silicone mat or parchment paper. Using your hand, slightly flatten out a each mound. I do this to ensure a thin even layered cookie.
Bake at 325 degrees Fahrenheit for 8-9 minutes or until the edges of the cookies become slightly brown. If you want a more crisp cookie, bake for 1-2 minutes more.
Once the cookies have cooled, melt the white chocolate and drizzle a desired amount over each cookie.
Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 18mg | Potassium: 67mg | Sugar: 7g | Vitamin A: 75IU | Calcium: 31mg | Iron: 0.3mg