Florentines (Lace Cookies)
These delicate cookies are thin, crispy bites of caramelized sweetness. And best yet: they’re so much easier than they look.
Making these beauties for the first time was certainly a learning process for me. The recipe I followed instructed 6-8 minutes in the oven at 375 degrees. I burned them. So I lowered the temp a bit, shortened the baking time, and checked on them… a lot. Florentines are really very simple to make, but they do require your love and attention (this is not the cookie to make while multi-tasking).
Once I figured out what worked for my cookies, these came out quite adorable and delicious. Let me know how yours come out! Did you have to play around with the instructions a bit? Did you ace them on the first try? Probably. You’re so good.
Happy Holidays and merry baking!
2 tbsp vegan butter (I used Earth Balance)
¼ cup granulated sugar
¼ cup light brown sugar
¼ cup maple syrup
Pinch of salt
¼ cup all-purpose flour, spooned and leveled
½ cup finely chopped almonds or pistachios
- Preheat oven to 350° F.
- In a medium saucepan, heat the butter, sugars, maple syrup, and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and almonds just until incorporated.
- Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 5 inches apart (they’ll look tiny when you drop them, but will spread out very wide).
- Bake until golden brown, 4 to 6 minutes. Check on these at 4 minutes and bake for one additional minute at a time, as needed.
- Cool on the baking sheets until firm, 8 to 10 minutes, then transfer to wire racks to cool completely.
Recipe adapted from Real Simple.