This post is sponsored by Blue Diamond Almonds. As always, all opinions are my own. Thank YOU for supporting the brands that support My Sequined Life!
These salted caramel florentines are thin almond-based cookies that are sweet, just crisp enough, and taste like salted caramel. Just eight ingredients are required, including an optional dark chocolate drizzle!
I’ve been heavy on the savory side of things lately, huh? This blog tends to be a fairly accurate depiction of my real life cravings, and for the past few weeks all I’ve had tunnel vision for are all things savory! Salty! Spicy! I have to confess that yesterday I even made a big pot of sesame almond butter noodles – for BREAKFAST. Yup, boiling up pasta before I even drank my coffee. Step aside cereal (for now, anyway).
Because I do indeed have a well-functioning sweet tooth, I knew it wouldn’t be long before I’d be jumping back into the sweets pool. And these salted caramel florentines, my friends, are a seriously impressive cannonball.
I have tons of memories of florentines being in cookie assortments, nestled in the ubiquitous white cardboard box from the bakery, all tied up with red and white twine. The mix always included rainbow cookies (♥), sprinkle cookies, jelly sandwich cookies, jelly sandwich cookies dipped in chocolate(!)…all the good stuff. I’ve certainly made rainbow cookies (see here and here and here), sprinkle cookies, and sandwich cookies, but I started having food blogger guilt that I’d never thought to make florentines. Thanks to Blue Diamond – mission accomplished.
The cornerstone of these florentines are Blue Diamond Salted Caramel Almonds, which practically do all of the work and give these cookies the greatest salted caramel flavor that shines through once they’re done baking loud and clear. There’s no need for you to add extra flavoring – not even vanilla extract – which results in a cookie recipe that is easier to make than it seems. How cool is that?
Beyond the ridiculously good salted caramel flavor, these florentines veer away from the traditional version in that these cookies are just about vegan. Totally vegan if you use dairy-free chocolate for the drizzle. Butter is replaced by coconut oil and heavy cream by coconut milk, and trust me, you will not be able to tell that there’s anything different. These salted caramel florentines are the best combination of sweet/crisp/melt-in-your-mouth-y, without being too greasy or sticky.
Another plus? This recipe as written below uses about half of the container of salted caramel almonds, so you will have plenty of almonds left over to get your snack on. Yessss.
Salted Caramel Florentines
- 3/4 cup plus 2 tbsp Blue Diamond Salted Caramel almonds
- 1 tbsp plus 2 tsp all-purpose flour
- 1/8 tsp salt
- 1/3 cup granulated sugar
- 1 tbsp milk (any milk)
- 1 tbsp agave nectar
- 2 tbsp coconut oil
- 1/2 cup dark chocolate chunks, for melting and drizzling
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper and set aside.
- Add almonds to the bowl of a food processor and pulse until almonds are in crumbly, very small pieces. Add finely chopped almonds to a mixing bowl and stir in flour and salt.
- In a medium sauce pan set over medium-high heat, add sugar, coconut milk, agave nectar, and coconut oil and stir so that the sugar has dissolved. Let mixture heat, stirring every now and then, until everything is melted and the mixture reaches a boil. Let mixture boil for about one minute, and then pour mixture into the bowl with the almonds. Stir so that all ingredients are evenly combined and the dough is cohesive. The mixture will be hot, so allow it to cool for a few minutes, or until it has reached an okay temperature for you to handle.
- To scoop, pack dough into a teaspoon and level off the top. Remove dough from teaspoon and gently roll and press dough into a ball with your hands. Place dough on prepared baking sheet at least two to three inches from the edges. Repeat with the remainder of the dough, maintaining the same distance between cookies as they spread considerably as they bake.
- Bake for 13-15 minutes, or until the cookies have spread into a thin layer and have turned golden brown on the top, with a bit of a darker golden brown on the edges. Let cookies cool on baking sheet for a few minutes, and then transfer to a wire rack to cool.
- For the chocolate drizzle, melt chocolate using your preferred method (either in a double boiler or in twenty-second intervals in the microwave, stirring after each interval, until chocolate chunks just lose their shape and chocolate is melted and smooth). Transfer melted chocolate to a plastic bag, seal, and snip the very corner of the bag. Pipe chocolate in your preferred pattern on top.
Recipe adapted from the Food Network