I’ve been inspired to bake Mary Berry–style Florentine cookies ever since I started watching The Great British Baking Show. After reviewing her version, I realized some ingredients would be hard to find locally, so I adapted several recipes and created my own variation. The result is a delicate, caramelized almond lace cookie with a hint of orange, dried cranberries, and a dark chocolate back—simple to make and absolutely delicious.
Florentines are very thin, crisp cookies made from a buttery caramel-like batter that spreads during baking. My version uses almond meal for texture, a touch of orange zest for brightness, and chopped dried cranberries for a tart contrast. Once baked, I coat the underside with melted dark chocolate and create a decorative wavy finish before chilling until set.
Enjoy!
Alyssa
Florentine Cookies (Almond Lace Cookies)
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Ingredients
- ½ cup butter
- ½ cup granulated sugar
- 1 tablespoon flour
- ¼ teaspoon salt
- ¾ cup almond meal
- 2 tablespoons cream
- 1 teaspoon almond extract
- 1 teaspoon orange zest
- ½ cup finely chopped dried cranberries
- ¾ cup chopped semisweet or dark chocolateI used semisweet chocolate chips
- 1 teaspoon coconut oil or butter
Instructions
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Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
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In a small saucepan, melt the butter over medium heat. Stir in the sugar, flour, and salt until combined. Add the almond meal and cream, stirring until the mixture is smooth and cohesive.
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Remove the pan from the heat and stir in the almond extract, orange zest, and chopped dried cranberries. Drop scant tablespoons of batter onto the prepared sheets, spacing each cookie at least 3 inches apart—the batter spreads significantly.
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Bake for 5–7 minutes, or until the cookies are golden at the edges. Let them cool on the baking sheet for about 3 minutes so they firm up, then transfer to a wire rack to cool completely.
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Melt the chocolate with the coconut oil or butter in a microwave-safe bowl in 10-second bursts, stirring between each burst until smooth. Once the cookies are fully cooled, spread melted chocolate on the underside with an offset spatula or the back of a spoon. After about 5 minutes, when the chocolate has begun to set but is still soft, use the back of a fork to draw wavy lines for a decorative finish. Refrigerate until the chocolate is firm.
Notes
Nutrition
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