Delicious Double Chocolate Almond Florentines, that are easy, gluten free and with no added fats. These cookies really hit the sweet spot and since they are so quick and easy, we can enjoy them any time!
I spotted this recipe on pinterest, but I thought that I wouldn’t like the orange in the original recipe. I thought the concept of a crispy cookie made out of sliced almonds could be really great though, so I took out the orange and added my two favourite things – salt on sweet and chocolate!
You can switch up the chocolate to your liking. Use just a chocolate drizzle on the top, or a white chocolate dip on the bottom. Or both, as done here.
Be sure to use a silpat or parchment paper to cook these cookies on, so they don’t stick or burn.
Double Chocolate Almond Florentines
- 1 cup sliced almonds
- 1 large egg white
- 1/3 cup icing/confectioners sugar
- 1/4 tsp vanilla or vanilla bean paste
- White and dark chocolate, for garnish
- Fleur de Sel salt, for garnish
Preheat oven to 300° F. with rack in centre of oven. Prepare a baking sheet with a silpat or a piece of parchment paper. (If you don't have either, be sure to grease your baking sheet.
In a medium bowl, combine almonds, egg white, icing sugar and vanilla. Stir gently (so you don't crush almonduntil combined.
Spoon 1-inch balls of mixture onto prepared baking sheet, about 4 inches apart. Using you fingers or a fork, flatten the balls into 2 1/2 to 3-inch discs. (You can dip fingers/fork in to cold water if they are sticking). Try to avoid having gaps between the almonds and be sure that the cookies are fairly flattened, as pieces sticking up may cook more quickly/over-brown. Cookies don't spread much while baking, so it's ok if they're somewhat close after you flatten them. Try to keep at least an inch between though.
Bake in preheated oven for 20-25 minutes, or until golden brown. (Start checking at 20 minutes, so they don't over-brown. If you made your cookies smaller, they may be done in as little as 10-15 minutes, so be sure to check). Allow to sit on the baking sheet for 5 minutes, then remove to a cooling rack.
*You can use all white chocolate, all dark chocolate or both. You can put dark on the bottom, and white on the top. Or put white on the bottom and chocolate on top. Or put both as a drizzle just on top. These cookies are lovely all ways!
Once cookies are cool, melt the chocolate for the bottom of your cookies first. Flip cookies over. Spoon a puddle of melted chocolate in to middle of cookie and, using the back of a spoon, spread it out to the edges of the back of the cookie. Allow to stand until the chocolate has set.
Once set, flip the cookies over, right side up. Melt the chocolate for the top of the cookies. Using a fork or a wire whisk dipped in to the melted chocolate, drizzle some over the top of the cookies. While the chocolate is still moist, sprinkle with a little bit of Fleur de Sel salt. Allow chocolate to set before storing cookies in an airtight container.