| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 45 min |
| Inactive: | 1 hr 20 min |
| Cook: | 40 min |
| Yield: | 28 Sandwich Cookies |
Ingredients
- 2 cups sliced almonds, chopped
- 2 tablespoons all-purpose flour
- 2 teaspoons grated orange zest
- 3/4 cup sugar
- 1/2 cup (1 stick) butter, cut into pieces
- 1/3 cup whipping cream
- 2 tablespoons honey
- 8 ounces bittersweet or semisweet chocolate chips
Instructions
- Position the rack in the center of the oven and preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
- Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 284 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 23 g |
| Protein | 4 g |
| Cholesterol | 24 mg |
| Sodium | 5 mg |
Reviews
WOW !
I made these per instructions except I measured only (1) teaspoon per cookie, this gave me more cookies with a diameter
of 3 1/2 to 4 inches which made 72 cookies or 36 sandwich cookies with
a chocolate center.
My cookie sheet was only 121/2 by 17
inches so I could only get 6 cookies per
sheet, because they really do spread.
I also used a Silpate Mat (Rubberized Baking Mat) instead of Silicone sheets.
Let cookies cool 5 minutes before removing from baking sheet. I used a large
brown paper shopping bag (bottom cut out then split open and taped to counter for final cooling.
I made these per instructions except I measured only (1) teaspoon per cookie, this gave me more cookies with a diameter
of 3 1/2 to 4 inches which made 72 cookies or 36 sandwich cookies with
a chocolate center.
My cookie sheet was only 121/2 by 17
inches so I could only get 6 cookies per
sheet, because they really do spread.
I also used a Silpate Mat (Rubberized Baking Mat) instead of Silicone sheets.
Let cookies cool 5 minutes before removing from baking sheet. I used a large
brown paper shopping bag (bottom cut out then split open and taped to counter for final cooling.
To say that these spread is a gross understatement! 1/4 tsp per is enough! And you’ll be making a lot of them so be prepared. Yes, get them off the baking sheet as soon as you take them out of the oven. By themselves they’re tasty but I can imagine using them on top of creme brulee or mixed in with popcorn like caramel. But I think the recipe makes way too many and they are a mess to deal with.
We frequently buy Trader Joe’s Lacy cookies, which are basically Florentines. I decided that I should make them since homemade is (almost) always better than store bought. I found these cookies easy to prepare, but after baking they were impossible! I couldn’t even get them off the parchment paper! I was so disappointed because the flakes I could peel away from the paper were SO yummy. What went wrong?
I made these for the holidays last year and everyone loved them! I am planning to make them again for Christmas. If you plan to make these, make sure you let the batter set for more than 20 minutes, more like 30, at least. It needs time to thicken so it doesn’t run when you bake it.
The first pan I made all ran together so I made florentine brittle! The second pan, I used just a heaping teaspoon of filling for each cookie and spaced only 6 on my cookie sheet – lined with parchment paper. They came out perfectly beautiful and so, so good. Everyone thought that I bought them from an Italian bakery.
the almonds and chocolate together are very incredable and the crust isn’t too thick. alltogetter very sweet and crunchy
This recipe is simple to make. Make sure you have something to keep your cookies from sticking on your baking sheet. Buttered foil works if you don’t have parchment paper, or buttered baking stones. My husband has a new favorite cookie!
Everybody raved at this recipe. I’ll make it again !
This was a fabulous! Even better when I used Nutella instead of the bitterchocolate!!! Definitely one to add to my Holiday cookie recipe! It was a definite hit at the party 🙂
Everything ran together when I put it in the oven. I tried this twice to see if I put them too close, but no. The drops just kept expanding! Perhaps too much butter or honey was called for in the recipe. I followed it exactly.