Amaretto Florentine Cookies
Delight your taste buds with these elegant Amaretto Florentine Cookies, a decadent combination of toasted almonds, candied orange zest, and the warm, nutty essence of Amaretto liqueur. These thin, lacy cookies are baked to golden perfection and sandwiched together with a luscious layer of dark chocolate, creating a symphony of textures and flavors in every bite. Perfect for holiday gifting or a sophisticated dessert, these cookies balance the buttery sweetness of honey with a subtle citrusy zing. Ready in just 30 minutes, this easy-to-follow recipe brings gourmet flair to your kitchen, making it a must-try for cookie enthusiasts and chocolate lovers alike. Indulge in the irresistible charm of these homemade confections!
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Ingredients
- 180 grams Sliced almonds
- 20 grams All-purpose flour
- 120 grams Granulated sugar
- 60 grams Unsalted butter
- 60 milliliters Heavy cream
- 30 grams Honey
- 40 grams Candied orange zest (finely chopped)
- 10 milliliters Amaretto liqueur
- 150 grams Dark chocolate (70% cocoa, melted)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, combine the sliced almonds, all-purpose flour, and granulated sugar. Set aside.
Step 3
In a small saucepan, combine the unsalted butter, heavy cream, and honey. Heat over medium heat until the butter melts completely and the mixture begins to bubble gently. Remove from heat.
Step 4
Stir in the chopped candied orange zest and Amaretto liqueur into the butter mixture until well combined.
Step 5
Pour the wet mixture over the almond and flour mixture. Stir until all the ingredients are evenly coated and a sticky mixture forms.
Step 6
Using a teaspoon, scoop small mounds of the mixture (about 2 centimeters in diameter) onto the prepared baking sheets. Flatten each mound slightly with the back of the spoon to form a thin disc. Leave at least 3 centimeters of space between cookies as they will spread while baking.
Step 7
Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the cookies turn golden brown around the edges. Keep a close eye on them to prevent overbrowning.
Step 8
Remove the baking sheet from the oven and allow the cookies to cool completely on the parchment paper. They will crisp up as they cool.
Step 9
Once the cookies have cooled, melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in short bursts in a microwave, stirring frequently.
Step 10
Spread a thin layer of melted dark chocolate on the flat side of one cookie and gently press another cookie on top to create a sandwich. Repeat with the remaining cookies.
Step 11
Allow the chocolate to set completely before serving. You can speed up the process by refrigerating the cookies for 10-15 minutes.
Step 12
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
| Serving size | 670 grams (670.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3274 |
| Total Fat 208.60g | 267% |
| Saturated Fat 75.80g | 379% |
| Cholesterol 193mg | 64% |
| Sodium 64mg | 3% |
| Total Carbohydrate 307.20g | 112% |
| Dietary Fiber 41.80g | 149% |
| Total Sugars 224.60g | |
| Protein 46.20g | 92% |
| Vitamin D 0IU | 0% |
| Calcium 657mg | 51% |
| Iron 26mg | 142% |
| Potassium 2289mg | 49% |
Source of Calories