Desserts · ALWAYS FREE
Orange and almond Florentines
Thin, crisp almond lace cookies with finely grated orange peel and no chocolate coating.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 350°F (175°C). Line baking sheets with baking parchment or silicone mats. Finely chop the almonds into small pieces, retaining their skins. Mix them with flour, orange peel and salt.
- Combine sugar, butter, cream and honey in a small saucepan. Heat gently until melted, stirring, then bring to a bubbling boil for 1 minute. Remove from heat and stir in the almond mixture. Cool for 5 minutes until thick enough to portion; handle carefully because the sugar mixture can burn.
- Divide all mixture into 24 portions of about ½ oz (14 g). Bake in three batches of eight, spreading each portion into a roughly 2-inch (5 cm) round and leaving at least 4 inches (10 cm) between centers. Bake for 8–11 minutes until the centers bubble and the edges turn amber. Watch closely near the end; adjust the last minute for your oven rather than leaving them unattended.
- Let each batch firm on its sheet for 10 minutes before lifting with a thin spatula to a rack. Cool for at least another 20 minutes until completely crisp. Serve two per portion. Once fully cool, store in an airtight container with parchment between layers for up to 5 days; humid air softens these cookies.
Estimated nutrition
Per serving · 1 of 12- Calories
- 133 kcal
- Protein
- 2.1 g
- Total carbohydrate
- 13 g
- Total fat
- 8.8 g
- Total sugars
- 10.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All batter is divided among 24 cookies, with two cookies per serving. No chocolate or extra garnish is included. Contains almonds, wheat and milk; cream and butter brands vary.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Orange and almond Florentines: raw skin-on almonds; granulated sugar; butter; heavy cream; all-purpose flour (wheat); honey; finely grated raw orange peel; salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
