This cookie's name may lead you to believe their from Florence, Italy but you'd be mistaken. Apparently these are traced back to France when the cookies were created in honor of the Medici. Here honey, cream, butter, and coconut combine for lacey addictive cookies that are sandwiched and drizzled with chocolate
To Make The Cookie Dough: Place the slivered almonds, coconut, and flour in a food processor and pulse until the mixture is evenly combined.
Combine the butter or coconut oil, cream, sugar, and honey in a small saucepan and cook over medium heat, stirring frequently, until the butter has melted and sugar is dissolved, about 5 minutes.
Remove from store then stir in the vanilla, orange zest, cinnamon, and salt until smooth. Stir in the almond flour mixture and set aside to cool briefly, about 10 minutes.
You can make the cookie dough through this step and let it cool in the refrigerator before baking. Store it up to 2 days refrigerated in an airtight container. Before baking, be sure to flatten out each cookie so that it spreads and bakes evenly.
To Bake The Florentine Cookies: Meanwhile, heat oven to 375°F and arrange racks in the upper and lower third. Line two rimmed baking sheets with silicone baking mats or parchment paper then set aside.
Working quickly, drop 1 teaspoon measures of cookie dough onto prepared baking sheets, at least 1 1/2 inches apart. Press on the cookies to make sure the coconut and almonds are in one layer and they're in a roudn chape.
Bake until cookies spread and turn golden brown, about 8 minutes, rotating sheets halfway through. Transfer sheet to a wire cooling rack; let cool completely and repeat to bake off remaining dough.
When the cookies are cool, use your hands (or the help of a thin butter knife or icing spatula) to peel the cookies off the silicone mats or parchment.
To Decorate The Florentines With Chocolate: Meanwhile, melt chocolate in a heat-resistant bowl set over a small pan of simmering water. To sandwich the cookies, take two cookies of similar size, spread a thin layer of chocolate on the underside of one and place a second cookie on it to sandwich them. Repeat with all the cookies.
Drizzle chocolate over cookies then set in refrigerator or freezer briefly to set. (Cookies can be made up to 2 days ahead of time. Store refrigerated or frozen in airtight container.)
If you're going to drizzle them in chocolate, you can leave them on the sheets you used for baking or place them closer together on fresh parchment paper-lined baking sheets.
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