Crisp and delicate, florentine cookies are a lighter way to satisfy your sweet tooth.
- 1 cup (200 grams) dark brown sugar, packed
- ¾ cup (235 grams) cane syrup
- ¼ cup water
- ½ teaspoon (1 gram) kosher salt
- 1¾ cups (215 grams) finely ground almonds
- ½ cup (70 grams) rice flour
- 2 teaspoons (5 grams) ground cinnamon
- 1 teaspoon (4 grams) cornstarch
- 2 cups (430 grams) dark, non-dairy chocolate
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Bring the brown sugar, cane syrup, water, and salt to a boil in a medium saucepan over medium-high heat, stirring constantly, about 3 minutes.
- Add the ground almonds, rice flour, cinnamon, and cornstarch, stirring constantly, until the mixture comes together and reaches 130°F to 135°F. Remove from the heat and transfer to a heavy-duty pastry bag fitted with a ¼-inch tip.
- Squeeze the mixture onto the prepared baking sheets into 1-inch circles (about the size of a quarter) with at least 2½ to 3 inches on each side. (They will spread significantly while baking).
- Bake the cookies until medium brown but not dark, 5 to 6 minutes. (They will finish cooking as they cool). Remove from oven and slide the parchment onto cooling racks to cool completely, at least 45 minutes. With a spatula, transfer cookies to a clean piece of parchment on the baking sheets.
- Melt the chocolate in the microwave for about 1½ minutes in 30 second intervals. Remove after each blast and stir well. Working quickly so the chocolate stays warm, dip each cookie halfway into the chocolate, allowing any excess to drip off. Return to the parchment-lined baking sheets to harden. (Rewarm the chocolate as necessary but if done too much, the texture of the chocolate will be compromised).
- To make this recipe soy-free, make sure you use chocolate without soy lecithin.