These almond cookies are wafer-thin and exceptionally good! They are delicate and crispy with an almond crunch that brings it all together.
These are straight addicting! I used maple syrup in place of corn syrup for a healthier take on this classic Italian cookie that originated in Florence hence the name Florentine.
These cookies are perfect with my Hibiscus, Lemongrass, Orange Peel and Cardamom Tea!
Recipe: Approx. 30
- 1/2 Cup Ground Raw Almonds
- 2 Cups Sliced Blanched Almonds
- 1/3 Cup All Purpose Flour
- 1 Stick Salted Butter
- 3/4 Cup Sugar ( I used non Gmo Beet Sugar )
- 1/3 Cup Heavy Cream
- 3 Tablespoons Real Maple Syrup
- 1 Teaspoon Almond Extract
- Pinch of Sea Salt
Grind the raw almonds in a food processor to a fine texture. In a medium bowl stir the ground almonds, sliced almonds, flour and salt together. Set aside.
In a saucepan combine the butter, sugar, heavy cream and maple syrup over medium heat until the sugar dissolves. Then stir in the almond extract, bring to a boil and remove from heat.
Fold in the almond flour mix and let cool for approx. 15 minutes.
Line a large baking sheet with parchment paper.
Preheat oven to 350 degrees.
Stir and spoon a teaspoon of batter on to the parchment paper and flatten a bit with your fingers. You will only be able to fit 6 to 8, you will need to leave a good amount of space between each cookie, they will spread.
Bake for about 10 minutes or until lightly golden then slide parchment onto cooling rack and repeat until the batter is gone. You may need to heat up the batter a little if it gets to hard.
I like to use 2 sheets of parchment so when one batch is cooling I can start with the next. Just wipe off excess butter with a paper towel.