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    Home Β» Recipes Β» Cookies

    Salted Caramel Florentines

    Published: Aug 14, 2015 Β· Modified: Jul 26, 2018 by Alyssa Β· This post may contain affiliate links.

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    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!

    Chocolate-drizzled florentines on a wire rack near the can of almonds.

    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.

    A stack of florentines on a wire rack before being drizzled with chocolate.

    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) but I started having food blogger guilt that I'd never thought to make florentines. Thanks to Blue Diamond - mission accomplished.

    Florentine cookies on a wire rack, some in a stack, with a container of almonds.

    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?

    Melted chocolate drizzled on florentines on a wire rack.

    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.

    Melted chocolate drizzled on florentines on a wire rack.

    Salted Caramel Florentines

    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!
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    Course: Cookies
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 34 cookies
    Calories: 40kcal
    Author: Alyssa

    Ingredients

    • ΒΎ cup plus 2 tablespoon Blue Diamond Salted Caramel almonds
    • 1 tablespoon plus 2 teaspoon all-purpose flour
    • β…› teaspoon salt
    • β…“ cup granulated sugar
    • 1 tablespoon milk (any milk)
    • 1 tablespoon agave nectar
    • 2 tablespoon coconut oil
    • Β½ cup dark chocolate chunks, for melting and drizzling
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    Instructions

    • 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.

    Notes

    Make sure to place cookies on baking sheet a fair distance apart to account for spreading. Because of this, you might not fit many cookies on a baking sheet, and may wish to utilize multiple sheets.
     
    This recipe yields about 34 cookies in total.

    Nutrition

    Serving: 1cookie | Calories: 40kcal | Carbohydrates: 4.5g | Protein: 0.7g | Fat: 2.5g | Saturated Fat: 1.1g | Sodium: 13mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 3.6g | Iron: 0.2mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

    Recipe adapted from the Food Network

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    Reader Interactions

    Comments

    1. Connie Rogers says

      October 14, 2017 at 9:42 am

      These look lovely! I would love to make them. Due to health issues in my family, I need to find a substitute for agave nectar. Any suggestions?

      Reply
      • Alyssa says

        October 14, 2017 at 11:29 am

        Hi Connie, you could use honey or maple syrup in place of the agave nectar if either of those are acceptable!

        Reply
        • Connie Rogers says

          October 22, 2017 at 10:48 pm

          I saw your response immediately but could not reply from my iPhone. Sorry to be so late saying thank you! I can hardly wait to try these! n

        • Alyssa says

          October 23, 2017 at 2:48 pm

          Oh no worries at all, Connie! I hope you enjoy. πŸ™‚

    2. GiGi Eats says

      August 18, 2015 at 11:44 am

      You had me at SALT!

      Reply
      • Alyssa says

        August 20, 2015 at 8:15 pm

        Haha I love me some salty snacks...and now dessert. πŸ™‚

        Reply
    3. Danielle says

      August 17, 2015 at 8:20 pm

      I feel like I'm missing out because I've never tried florentines before! I think that needs to change soon because these look so delicious. Such a great way to use the salted caramel almonds too!

      Reply
      • Alyssa says

        August 18, 2015 at 7:27 am

        Oooh they're so good Danielle! Typically they're a little bit bigger than I made these, but I figured smaller-sized cookies might help in having self control lol

        Reply
    4. Annie @Maebells says

      August 14, 2015 at 1:03 pm

      I have never had a cookie like this! It is beautiful! I love that you used salted caramel almonds! My favorite!

      Reply
      • Alyssa says

        August 16, 2015 at 1:29 pm

        Thanks Annie! I haven't had florentines in a looong time. So good!

        Reply
    5. Nostramomous says

      August 14, 2015 at 12:05 pm

      Cookie perfection Alyssa. Great post today!

      Reply
      • Alyssa says

        August 16, 2015 at 1:31 pm

        Thank you! xo

        Reply
    6. marcie says

      August 14, 2015 at 11:51 am

      You've got me here, Alyssa -- I love florentines and I LOVE salted caramel! It's like you made these just for me. haha This is such a great use of the almonds!

      Reply
      • Alyssa says

        August 16, 2015 at 1:51 pm

        Haha thanks Marcie. They're so good!!

        Reply
    7. Rebecca @ Strength and Sunshine says

      August 14, 2015 at 10:44 am

      These sound and look amazing! Love the sweet and salty!

      Reply
      • Alyssa says

        August 16, 2015 at 1:52 pm

        Thank you Rebecca! Sweet and salty is one of my favorite dessert combinations. πŸ™‚

        Reply
    8. Gayle @ Pumpkin 'N Spice says

      August 14, 2015 at 6:34 am

      I don't think I've had a florentine in years! I actually forgot all about them until I read this! I'm loving this recipe, Alyssa! Such a gret idea to use the almonds in this treat! Yum!

      Reply
      • Alyssa says

        August 16, 2015 at 1:55 pm

        I know I rarely see them Gayle! They were easier to make than I always thought they were. Which is a good/bad thing - florentines all the time! Haha

        Reply

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