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Cakes and baking

Golden almond Florentine cookies: brittle-like crunch and chocolate-coated bottoms

Name: Golden almond Florentine cookies
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 30 cookies
Cuisine: Western European
Ingredients: 50 g Butter; 100 g Sugar; 2 tbsp Honey; 100 ml Heavy whipping cream; 150 g Sliced almonds; 50 g Candied orange peel (chopped); 2 tbsp All-purpose flour; 150 g Dark chocolate

Thin almond and candied orange peel cookies in butter, sugar, honey, and cream caramel, with dark chocolate bottoms. Makes 30 cookies.

Western European cuisine · Vegetarian · Gluten-free option · Christmas cookies and baking · Translated from Slovak · November 4, 2026 · Rate the recipe

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Recipe at a glance

Prep time: 45 min
Cook time: 30 min
Total time: 1 hr 35 min
Temperature: 180 °C (350 °F)
Servings: 30 cookies
Difficulty: Medium

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Florentine cookies are thin, crisp cookies made with sliced almonds and candied orange peel held together with a caramel of butter, sugar, honey, and cream. Known in Germany as Florentiner, they are a popular Christmas cookie. They spread into thin rounds in the oven as the caramel coats the almonds, giving them a nut-brittle crunch once cooled. The bottoms are then coated with dark chocolate.

Unlike marokánky, Slovak cookies made with rolled oats, these contain only almonds and orange peel, with no oats or raisins.

Ingredients

Units

Butter 50 g
Sugar 100 g
Honey 2 tbsp
Heavy whipping cream 100 ml
Sliced almonds 150 g
Candied orange peel (chopped) 50 g
All-purpose flour 2 tbsp

For the bottoms

Dark chocolate 150 g

Gluten-free: Replace the flour with the same amount of a gluten-free baking flour blend. The dough is more crumbly and may need a little more liquid.

If you have celiac disease, buy chocolate labeled gluten-free.

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Instructions

Tip: tap a step to mark it as done.

Cook the caramel
10 min
Heat the butter, sugar, honey, and cream in a saucepan. Cook, stirring constantly, for 2–3 minutes, until the mixture thickens slightly and begins to turn pale golden.
Add the almonds
15 min
Remove the saucepan from the heat and stir in the sliced almonds, chopped orange peel, and flour. Let stand for 10 minutes to firm up slightly.
Shape the cookies
10 min
Preheat the oven to 180 °C (350 °F). Drop teaspoonfuls of the mixture onto a parchment-lined baking sheet, leaving at least 6 cm between them, as they will spread in the oven. Flatten into rounds with a wet teaspoon.
Bake
30 min
Bake one sheet at a time for 8–10 minutes, until golden brown. If the cookies spread into irregular shapes, neaten the edges with a round cookie cutter immediately after removing them from the oven. Let cool on the baking sheet until firm.
Coat the bottoms with chocolate
30 min
Melt the chocolate in a bowl over simmering water and use a teaspoon to spread it over the smooth bottoms of the cookies. As the chocolate begins to set, draw wavy lines through it with a fork. Let set with the chocolate side facing up.

Tip: Store the cookies in a cookie tin with parchment paper between the layers, as moisture will soften them. If they harden on the baking sheet before you can neaten the edges, return them to the oven for a minute.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 106 kcal
Protein: 1.6 g
Carbohydrates: 10 g
of which sugars: 8.0 g
Fat: 7.0 g
of which saturates: 2.9 g
Fiber: 1.1 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zlatisté florentínky s mandľami: chrumkajú ako grilážka a spodok majú natretý čokoládou

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