Almond Florentine Cookies: Crispy & Nutty Homemade Delights
Crafting Rich & Aromatic Almond Florentines: A Must-Try Homemade Cookie Recipe
Experience a symphony of sweet, crispy, and nutty flavors with these exquisite Almond Florentines! A luxurious homemade cookie that’s perfect for any occasion.
Sablé Dough (Tart Base)- 150g cold unsalted butter, cubed
- 330g sifted cake flour
- 40g granulated sugar
- 1 cold whole egg
- 1 cold egg yolk
- 2g salt
Almond Filling (Nougatine)- 180g sliced almonds
- 60g unsalted butter
- 50g granulated sugar
- 60g honey
- 100g heavy cream
- 180g sliced almonds
- 60g unsalted butter
- 50g granulated sugar
- 60g honey
- 100g heavy cream
Cooking Instructions
Step 1
Let’s begin crafting your delicious Almond Florentines! Start by preparing all your ingredients. Ensure the eggs and butter are chilled. Sift your dry ingredients (flour, sugar, salt) to remove any lumps and achieve a smoother dough.
Step 2
Combine the sifted dry ingredients in a bowl. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter coated in flour. Work quickly to prevent the butter from melting.
Step 3
Once the flour mixture has a yellowish hue and the butter pieces are well-distributed, add the cold whole egg and egg yolk. Gently mix with a spatula or your hands until the dough just comes together into a cohesive ball. Avoid overmixing, as this can develop gluten and result in a tough cookie.
Step 4
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to 1 hour. This resting period allows the butter to re-chill and the gluten to relax, making the dough easier to roll out.
Step 5
Remove the chilled dough from the refrigerator. Place it on a lightly floured surface. Gently pound the dough with your rolling pin to flatten it slightly, then roll it out evenly to a thickness of approximately 3mm. Aim for a uniform thickness for even baking. You can roll it to fit your tart pan or desired shape.
Step 6
Using a fork, prick the rolled-out dough all over with holes. This prevents the dough from puffing up excessively during baking. Bake in a preheated oven at 170°C (335°F) for about 10 minutes, or until lightly golden. Be careful not to overbake; you want a pale color to avoid burning. (XD!!)
Step 7
Now, let’s prepare the delicious almond filling. For an extra nutty flavor, you can lightly toast the sliced almonds before using them. If you don’t have honey, corn syrup can be used as an alternative.
Step 8
In a saucepan, combine the filling ingredients except for the almonds: butter, sugar, honey, and heavy cream. Place over medium-low heat and stir until the butter is completely melted. Bring the mixture to a gentle simmer, watching for bubbles around the edges of the pan.
Step 9
Once the butter has melted and the mixture is simmering, add the prepared sliced almonds and stir well to coat them. Reduce the heat to low and continue to cook gently, stirring occasionally, as the mixture thickens. Cook until it reaches a rich caramel color, but be cautious not to burn it. Over-caramelizing can lead to a sticky texture after baking due to residual moisture, so aim for a deep amber hue just before it starts to burn.
Step 10
When the almond filling (nougatine) reaches your desired consistency, carefully spread it thinly and evenly over the pre-baked tart base. Ensure an even layer; if the filling is too thick in one spot, it may not bake uniformly. Spreading it thinly will help it cook through properly.
Step 11
Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until the topping is golden brown and bubbling. Your beautiful Almond Florentines are almost ready!
Step 12
As soon as the Florentines come out of the oven, while they are still warm, carefully invert them onto a cooling rack or cutting board. Cut them into your desired portions immediately. Cutting them while warm is crucial to prevent the delicate sablé base from crumbling and ensure clean slices.
