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Rich Chocolate Florentines with Ginger and Almond Cookie Recipe

Learn how to make these elegant Rich Chocolate Florentines with Ginger and Almond – a quick and easy cookie recipe that delivers impressive results. These delicate, lacy cookies feature crystallized ginger and toasted almonds, finished with a luxurious coating of dark chocolate for a sophisticated teatime treat.

Prep

25 mins

Cook

15 mins

Serve

20

Kcal

190

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1/2 cup unsalted butter</li><li class="ingredients-single-item">1/2 cup granulated sugar</li><li class="ingredients-single-item">2 tablespoons heavy cream</li><li class="ingredients-single-item">2 tablespoons honey</li><li class="ingredients-single-item">1/2 cup all-purpose flour</li><li class="ingredients-single-item">1/2 cup sliced almonds, lightly toasted</li><li class="ingredients-single-item">1/4 cup finely chopped crystallized ginger</li><li class="ingredients-single-item">1 teaspoon orange zest</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">8 ounces good quality dark chocolate (70% cocoa)</li><li class="ingredients-single-item">1 teaspoon vegetable oil</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Make sure you've got plenty of space between trays as these cookies will spread significantly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium saucepan over medium heat, combine the butter, sugar, cream, and honey. Stir constantly with a wooden spoon until the butter melts completely and the mixture comes to a gentle boil, about 3-4 minutes. Once bubbling, remove from heat immediately – timing is crucial here!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the flour, toasted sliced almonds, chopped crystallized ginger, orange zest, and salt to the hot mixture. Stir vigorously until everything is thoroughly combined and you have a sticky, thick batter. Let it cool for about 5 minutes until it's just warm and slightly thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Using a teaspoon measure (not a heaping one, just level), drop small amounts of the mixture onto the prepared baking sheets, spacing them at least 3 inches apart. You'll want no more than 6 cookies per standard baking sheet – trust me, they'll spread out into thin, delicate discs!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Bake in the preheated oven for 8-10 minutes, or until the cookies turn a beautiful golden amber color around the edges. Keep a close eye on them after 7 minutes as they can go from perfect to burnt very quickly! The centers should still be slightly lighter than the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Once baked, remove from the oven and let the cookies cool on the baking sheets for exactly 5 minutes – any less and they'll be too soft to move, any more and they might stick permanently! Then carefully transfer them to a wire rack to cool completely, using a thin metal spatula to lift them.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> While the cookies cool, break the dark chocolate into small pieces and place in a heatproof bowl with the vegetable oil. Melt either over a double boiler (a bowl set over a pan of barely simmering water, ensuring the bottom doesn't touch the water) or in the microwave in 20-second bursts, stirring between each burst until smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Once the cookies are completely cool, turn them upside down on a clean sheet of parchment paper. Using a small offset spatula or the back of a spoon, spread a thin layer of melted chocolate on the flat underside of each cookie. For a decorative finish, drag the tines of a fork through the chocolate to create a wave pattern before it sets.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Allow the chocolate to set at room temperature for about 1 hour, or place in the refrigerator for 15 minutes until firm. Store your finished florentines in an airtight container between sheets of parchment paper at room temperature for up to 5 days, though they're at their crispy best within the first 2 days.</li></ol>
Rich Chocolate Florentines with Ginger and Almond Cookie Recipe

What ingredients are used in Rich Chocolate Florentines with Ginger and Almond Recipe?

These luxurious Florentines include butter, sugar, cream, honey, flour, toasted sliced almonds, crystallised ginger, orange zest, salt, dark chocolate (70% cocoa), and vegetable oil. The combination creates the perfect balance of caramelised sweetness with warming ginger notes.

How to bake Rich Chocolate Florentines with Ginger and Almond Recipe at home?

Learn how to bake Rich Chocolate Florentines with Ginger and Almond by heating a butter-sugar-honey-cream mixture, stirring in flour, almonds and ginger, then dropping teaspoons of batter onto lined baking sheets. Bake at 175°C for 8-10 minutes until golden, cool slightly, then coat the undersides with melted dark chocolate. Create decorative waves with a fork before setting.

Why do my Florentine cookies spread too much during baking?

Excessive spreading usually occurs if the batter is too warm when dropped onto the tray or if you've used too much butter. Ensure your batter cools slightly before portioning, measure ingredients precisely, and maintain generous spacing (at least 3 inches apart) on the baking sheet.

What's the difference between Florentines and lace cookies?

Florentines are a type of lace cookie, but they specifically include nuts (traditionally almonds) and are often coated with chocolate. The lacey appearance in both comes from the sugar mixture spreading and creating holes as it bakes, but Florentines tend to be slightly sturdier and more decadent.

Can I substitute the crystallised ginger in these Florentine cookies?

Yes, you can replace crystallised ginger with dried cranberries, chopped dried apricots, or candied orange peel for different flavour profiles. For a more traditional Florentine, you could simply increase the amount of almonds or add other nuts like pistachios or hazelnuts instead.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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