It’s hard to decide if these Almond Florentines are candy or cookie, but we decided that this is definitely the grown-up alternative to Easter candy! On Saturday, my dear daughter-in-law-to-be, Faye, decided she needed to make something delicious, preferably involving chocolate. So I handed her this recipe and I’m so glad I did! These homemade Almond Florentines have a delicious buttery, chewy mix of almonds and chocolate…so incredibly delicious.
- 1 c. butter
- 1 c. sugar
- 1/3 c. honey
- 1/3 c. whipping cream
- 4 c. blanched, sliced almonds, lightly toasted
- 6 ounces semi-sweet chocolate chips
Preheat the oven to 375°. Generously grease six 8 inch foil pans OR grease aluminum foil to place into glass pie pans. You’ll need to either flex the foil pie pan or peel the foil off the baked florentines after they’re done baking.
In a heavy saucepan, combine butter, sugar, honey, and whipping cream. Bring to boiling over medium heat, stirring often. Once the mixture boils, cook it for another 90 seconds, stirring constantly.
Remove the pan from the heat and stir in the almonds. Divide the mixture evenly between your greased pans. Wet your fingers down with cold water and flatten the mixture into the pans. It’s very hot and you might need to re-wet your hands to do this without hurting yourself.
Bake the pans of almond mixture for 10-14 minutes or until it’s a nice golden brown.
Cool the florentine mixture completely. You can stick it into the fridge to cool it down more quickly if you want. Then very carefully flex the pans or peel the foil off the florentine mixture.
Put these back into the fridge on parchment paper and melt your chocolate chips. Spread the melted chocolate evenly on the bottoms of each florentine piece. Let the cookie set until the chocolate has completely set.
We broke or cut each large cookie into triangles and served them that way. Just for fun, we folded one florentine in half and that made a really pretty cookie that we cut into wedges.
If you want to make individual florentines, use the little foil tart pans or smaller pieces of foil pushed into ramekins.
The real problem that we encountered with these delicious candy-like treats was how quickly they were devoured. We all agreed that we’d take these yummy desserts over Easter eggs any day!
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