Name: Almond Orange Florentines
Prep time: 10 min
Cook time: 8 min
Total time: PT-489890H14M41S
Cuisine: Italian‑inspired
Ingredients: 2 cups (about 160 g) sliced almonds; ½ cup (113 g) unsalted butter; ½ cup (100 g) granulated sugar; ¼ cup (75 g) honey or light corn syrup; ¼ cup (60 ml) heavy cream; ½–1 Tbsp all‐purpose flour (optional for structure); Zest of 1 orange (about 1–2 tsp); Pinch of salt; 3–4 oz (85–115 g) dark chocolate, melted (for dipping or drizzling)

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Almond orange Florentines are delicate, lace-like cookies that are as elegant as they are flavorful. Made with thinly sliced almonds, a hint of orange zest, and a buttery caramel base, these cookies bake into golden, crisp rounds with beautifully irregular edges. I love dipping or drizzling them with dark chocolate for that perfect balance of sweet, citrusy, and rich.

Why You’ll Love This Recipe

I love how almond orange Florentines look stunning and taste even better—crisp, nutty, and kissed with orange. They’re naturally gluten-free, incredibly versatile, and surprisingly easy to make. Whether I’m gifting them during the holidays or treating myself with coffee or tea, they always make a sophisticated impression.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sliced almonds
Unsalted butter
Granulated sugar
Honey or corn syrup
Heavy cream
All-purpose flour (optional for structure)
Orange zest
Salt
Dark chocolate (for dipping or drizzling)

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a saucepan, I combine the butter, sugar, honey, cream, and salt. I cook over medium heat, stirring until the butter melts and the mixture begins to boil.
I remove the pan from heat and stir in the orange zest, sliced almonds, and flour (if using).
I drop small spoonfuls of the mixture onto the baking sheets, spacing them well apart since they spread.
I bake for 7–9 minutes, until the cookies are golden brown and bubbling.
I let them cool completely on the baking sheet, where they firm up into crisp, lacy rounds.
Once cool, I dip the bottoms in melted dark chocolate or drizzle it over the tops, then let the chocolate set before serving.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 10 minutes
Cook time: 8–10 minutes per batch
Total time: 30–35 minutes

Variations

I sometimes add finely chopped candied orange peel or swap the orange zest for lemon for a brighter twist. If I want a chewier texture, I bake them a minute or two less. I’ve also made them with chopped pistachios or hazelnuts for a different flavor profile. White or milk chocolate also works if I want a sweeter finish.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 1 week. I layer them with parchment paper to prevent sticking. If they soften slightly, I crisp them up in a low oven (300°F/150°C) for a few minutes. I don’t recommend freezing, as the texture may become chewy or sticky when thawed.

FAQs

Why did my Florentines spread too much?

These cookies naturally spread a lot, but too much can mean the mixture was too warm or too much batter was used per cookie. I keep the spoonfuls small—about a teaspoon.

Can I make them without flour?

Yes, they can be made completely flourless. The flour adds a touch of structure, but they work just fine without it—just a bit more delicate.

What’s the best way to melt chocolate for dipping?

I melt the chocolate slowly using a double boiler or in the microwave in short intervals, stirring in between to prevent burning.

Can I use whole almonds?

I recommend sliced almonds for the lacy texture, but I’ve pulsed whole almonds in a food processor to mimic thin slices in a pinch.

Do I need to refrigerate them?

No, they’re best stored at room temperature in a dry place. Refrigeration can cause them to soften or become sticky.

Conclusion

Almond orange Florentines are the perfect blend of elegance and ease. I love their crisp texture, citrusy aroma, and the beautiful contrast of chocolate and almonds. Whether I’m baking for a special occasion or just because, these cookies always bring a touch of refinement and a whole lot of flavor.