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!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 34 cookies
- 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.
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.
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