Delicious, gluten free and with no added fat, these cookies are the perfect sweet treat. Experiment with changing up the chocolate by putting the dark chocolate on the bottom and the white on top. Or just drizzle both on top!
1/4tspvanilla extractor vanilla bean paste
White and dark chocolatefor garnish
Fleur de Sel saltfor garnish (or similar finishing salt, such as Himalayan, Mortons etc.
Preheat oven to 300° F. with rack in centre of oven. Prepare a baking sheet with a silicone baking mat (such as silpat) or a piece of parchment paper and set aside. (If you don't have either, be sure to grease your baking sheet well.
In a medium bowl, gently stir together the almonds, egg white, icing sugar and vanilla with a rubber spatula. *Stir gently so you don't crush the almonds.
Spoon 1-inch balls of the almond mixture onto the prepared baking sheet, placing them 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 quite flat, as pieces of almond sticking up may cook more quickly and over-brown. The 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, if you can.
Bake in preheated oven for 20-25 minutes, or until golden brown. **Check the cookies regularly after about 10 minutes, so they don't over-brown. If you made your cookies smaller, or your oven runs hot, they may be done in as little as 10-15 minutes, so be sure to check often. Remove from oven and allow the cookies to sit on the baking sheet for 5 minutes, then remove to a cooling wire rack to cool completely before adding any chocolate.
*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! See *Note 1 below on how to melt chocolate or chocolate chips.
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 a small pastry brush or the back of a spoon, spread it out to the edges of the back of the cookie. Allow to stand, chocolate-side up, until the chocolate has set on the bottom.
Once the chocolate on the bottom is 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 in a zigzag pattern 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.
Florentine cookies will keep at least 2-3 weeks stored in an airtight container stored in a cool, dark place at room temperature. Store on their own, separated with sheets of parchment paper, so they aren't touching each other. These cookies should also freeze well up to 3 months.
Melting chocolate in the Microwave: Add chocolate chips or chopped chocolate to a measuring cup or microwave-safe bowl. Microwave for about 45 seconds. Remove from microwave and stir well. If small pieces of unmelted chocolate remain, return to the microwave for additional 15-second intervals until smooth.
Melting chocolate on the Stovetop: Add chocolate chips or chopped chocolate to a glass or metal heatproof bowl. Heat about 1 inch of water in saucepan over medium heat until it reaches a gentle simmer. Place the bowl on top, making sure the bottom of the bowl doesn't touch the water. Stir the chocolate until melted and smooth.
Nutritional information is for the cookie only and does't include any chocolate or salt added to the cookie.Be sure to read the Ingredient Notes, Baker's Notes above this Recipe Card for more tips on making this recipe.