Florentine Cookies
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Made from only 6 ingredients, these Florentine Cookies are ready in 30 minutes and they are delicious with a nutty flavor and sweet caramel. Everyone loves these and they are gluten-free too!
Today, I am sharing an absolutely easy flourless, gluten-free, no-oil or butter Florentine Cookies that are thin, crispy, and crunchy with a tiny bit of chew. These cookies are amazingly delicious and addictive with deep nutty and sweet caramel flavors. They are the perfect sweet treat for a fancy afternoon tea and will make a lovely gift for the holidays.
What Are Florentine Cookies?
Florentine cookies are thin, crispy cookies with nuts and dried fruit laced together with a delicate caramel. They are not your regular cookies because they are halfway between a cookie and a candy. Sometimes, the bottoms are brushed with chocolate for a festive feel.
What Is Florentine Powder?
It is the simplest delicious cookies that I have ever made as I used pre-mix florentine powder. All you need is to mix it with nuts and seeds, spread thinly and evenly, and then bake straight away in the oven. Yes, it is that simple!
I used Florenta brand for this recipe. If you wonder what are in the pre-mix florentine powder, here are the ingredient list on the package: glucose syrup, sugar, palm fat, dextrose, whole milk powder, emulsifier. May contain traces of: Eggs, nuts, lupines.
Mix-In Options
- Nuts. Hazelnuts and almonds are typically used for Florentine Cookies. For the thin, crunchy bite, use sliced almonds. But feel free to use your favorite nuts or you can replace them with seeds.
- Seeds. The benefits of eating seeds are very similar to those of nuts. I like adding seeds for extra flavor. More importantly, they are much cheaper than nuts. But feel free to replace them if you prefer.
- Dried fruits or peel. You can use dried fruits or peel for extra flavors.
- Chocolate. If you like, you can brush or dip the cookies with chocolate.
How to Shape Florentine Cookies
The tricky part of the recipe is to make sure your Florentine Cookies keep their shape. Here you have three options:
- You can use a small-medium cake ring and spoon the mixture into the ring evenly and thinly.
- Spoon the mixture into non-stick muffin pans or muffin papers.
- Spread the mixture onto a large baking sheet and cut the cookies after they are baked and still warm.
I personally prefer using the second option because it will give a regular shape to all your cookies with the perfect thickness. If you like super thin cookies, use the first method. The third option is also great if you don’t have a cake ring or muffin pans. However, you need to work fast and cut the cookies quickly while they are still warm. When the cookies are cooled, they will harden and are harder to cut.
More Cookies Recipes
- Double Chocolate Butter Cookies
- Sable Breton Cookies (French Butter Cookies)
- Pistachio Snowball Cookies
- Strawberry Snowball Cookies
- Matcha Wreath Cookies
- Famous Amos Style Mini Chocolate Chip Cookies
Ingredients
- 1 2/3 cups (200 gr) florentine flour
- 1 cup (100 gr) sliced almonds
- 3/4 cup (100 gr) pumpkin seeds
- 3/4 cup (100 gr) sunflower seeds
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
Instructions
- Preheat the oven to 300F/150°C. In a large baking pan, spread sliced almonds, pumpkin seeds, and sunflower seeds. Bake for 10 minutes or until light golden brown. Remove from the oven and cool completely before using.
- In a large bowl, pour the toasted nuts and seeds. Add the sesame seeds and florentine flour. Stir until well combined.
- If using a ring mold. Line baking pans with silicone mats. Place a 3-inch/8 cm ring mold on the mat and spread about 1 tbsp of the mixture thinly and evenly. Remove the ring mold and repeat with the rest of the mixture.
- If using muffin pans. Spread about 1/2 tbsp of the mixture on the muffin pans and spread thinly and evenly. Repeat with the rest of the mixture.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and let the cookies cool completely before removing them from the pan.
Hi, do I bake the mixture with 150°C too? Same as toasting the almonds and seeds?
Thanks!
Yes. Make sure to check the cookies occasionally during the last minutes because they brown pretty fast.
Never knew it was so easy to make these cookie.