On the 7th night of Chanukah I baked my true love Florentines. Thin, crispy, lacy, delicate and just drop dead gorgeous! I will warn you that these cookies are a bit of a pain in the ass to make. They require a candy thermometer and you will need to temper the chocolate for them, but they are so pretty (and delicious), that I think they’re worth the effort. 
Ever since I watched Anna create these on her show “Bake with Anna Olsen,” I became obsessed with making them. I have made similar lacy cookies with oats , but these are something totally different.
These are essentially an almond cookie. Sliced almonds get coarsely crushed. 
Honey, cream and sugar are cooked until they reach 244°F.
The almonds get mixed into the batter and then the cookies are formed and baked. 
The baked cookies are quite fragile, so they get a coating of melted chocolate on one side, to give them some extra strength. 
The cookies can then be embellished further, by placing the wet chocolate side of the cookie onto a chocolate transfer sheet. This is an acetate sheet embossed with cocoa butter and powdered food colouring. Once the chocolate hardens, you peel the cookie off the sheet and the design transfers to the chocolate, producing a stunning pattern. They come in a wide variety of designs. There are many different online sources for them.
Click here to print recipe for Florentine Cookies.
The possibilities are endless with Florentine cookies.
Emily, at a counter space created Potato Chip Florentines.
Sarah at strawberryplum made Pistachio, Orange and Honey Florentines.
Stella over at bravetart crafted Cocoa Nib Florentines,
My mother used to make Florentine cookies. She would curl them over a wooden spoon while they were still soft. After they were cool and less fragile she would dip the ends in chocolate. Your beautiful version brings back sweet memories. Thanks!
Oh, those would be so pretty! What a lovely memory to have of your mom.
xoxo