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Florentines are thin, delicate almond based cookies. Eat them as is or add a drizzle of chocolate for extra oomph.

Prep time
Bake/Cook time
0:06 to 0:10
36 cookies
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Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:06 to 0:10
Yield :
36 cookies


  • 2 cups slivered almonds
  • 3/4 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons honey
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon grated orange zest
  • 1/4 teaspoon kosher salt


  1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper (or fit with silicone baking mats).
  2. Into a heavy duty blender or food processor, pulse almonds and flour until they are the consistency of sand. Set aside.
  3. Into a heavy bottom sauce pan over medium heat add: cream, butter, sugar. Cook, stirring often, until mixture thickens. Approximately 5 minutes. Continue cooking and stirring until mixture begins to lightly brown on edges.
  4. Remove pan from heat. Add: almonds, honey, vanilla, orange zest and salt. Mix until combined.
  5. Drop 1 teaspoon of batter onto prepared baking sheets. 6 per pan, spacing apart as cookies will spread during baking. Gently and lightly press down batter. Bake for approximately 6-10 minutes until cookies begin to brown around edges.
  6. Remove parchment or silicone mats from baking sheets and transfer to baking rack to cool.
  7. Add a drizzle of chocolate to these after baking if desired.
  8. Store cookies in an airtight container.
  9. NOTE: You can add a drizzle of chocolate to these after baking if desired.


Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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