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Almond Florentines

Almond Florentines: Crispy Vegan Treats to Delight Your Tastebuds

Delightful Almond Florentines are crispy, vegan cookies that offer a unique blend of textures and flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 100 g Vegan Butter Can substitute with coconut oil
  • 100 g Light Brown or Light Muscovado Sugar Regular brown sugar works too
  • 50 g Golden Syrup Maple syrup or agave are alternatives
  • 120 g Plain Flour For gluten-free, use a 1:1 gluten-free flour blend
  • 100 g Flaked Almonds Can substitute with chopped hazelnuts or pecans
  • 50 g Chopped Pistachios Replace with your nut of choice or leave out
  • 30 g Mixed Citrus Peel Dried cranberries or cherries can be substituted
  • 200 g Dark Chocolate Use dairy-free for a vegan-friendly option

Equipment

  • Baking sheets
  • Parchment paper
  • saucepan
  • Rubber spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
  2. Melt vegan butter, light brown sugar, and golden syrup in a saucepan over low heat until smooth.
  3. Remove from heat and whisk in plain flour until a smooth mixture forms.
  4. Fold in flaked almonds, chopped pistachios, and mixed citrus peel until well combined.
  5. Scoop portions onto the baking sheets, flattening into disks.
  6. Bake for 8-10 minutes until golden brown, reshaping while hot if necessary.
  7. Cool on trays for 5 minutes before transferring to a wire rack.
  8. Melt dark chocolate and dip the bottom of each cookie, placing back on the rack to set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 8gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container for up to 2 weeks or freeze for longer storage. Use parchment to separate layers.

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