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A perfect chocolate and orange flavor combo!

The easy part about these cookies is that most of the work takes place in a saucepan. The harder part? Perfecting their delicate lacy shape and glossy chocolate coating.

Makes 24 Cookies

It’s important to cook the cream mixture in the saucepan until it is thick and starting to brown at the edges; under cooking will result in a dough that is too runny to portion. Do not be concerned if some butter separates from the dough while you’re portioning the cookies. For the most uniform cookies, use the flattest baking sheets you have and make sure that your parchment paper lies flat. When melting the chocolate, pause the microwave and stir the chocolate often to ensure it won’t get much warmer than body temperature.

florentine cookies


2 cups slivered almonds
3/4 cup heavy cream
4 T unsalted butter, cut into 4 pieces
1/2 cup (3 1/2 ounces) sugar
1/4 cup orange marmalade
3 T all-purpose flour
1 tsp vanilla extract
1/4 tsp grated orange zest
1/4 tsp salt
5-6 ounces Dark candy making chocolate for dipping and coating, chopped fine (Chocoley Wafers)


Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process almonds in food processor until they resemble coarse sand, about 30 seconds.

Bring cream, butter, and sugar to boil in medium saucepan over medium-high heat. Cook, stirring frequently, until mixture begins to thicken, 5 to 6 minutes. Continue to cook, stirring constantly, until mixture begins to brown at edges and is thick enough to leave trail that doesn’t immediately fill in when spatula is scraped along pan bottom, 1 to 2 minutes longer (it’s OK if some darker speckles appear in mixture). Remove pan from heat and stir in almonds, marmalade, flour, vanilla, orange zest, and salt until combined.

Drop 6 level tablespoons dough at least 3½ inches apart on each prepared sheet. When cool enough to handle, use damp fingers to press each portion into 2 1/2-inch circle.

Bake until deep brown from edge to edge, 15 to 17 minutes, switching and rotating sheets halfway through baking. Transfer cookies, still on parchment, to wire racks and let cool. Let baking sheets cool for 10 minutes, line with fresh parchment, and repeat portioning and baking remaining dough.

Microwave 5-6 ounces chocolate in bowl at 50 percent power, stirring frequently, until about two-thirds melted, 1 to 2 minutes. (Amount of chocolate used is optional – some like a lot, some like it more neat.) Remove bowl from microwave, add remaining 1 ounce chocolate, and stir until melted, returning to microwave for no more than 5 seconds at a time to complete melting if necessary. Transfer chocolate to small zipper-lock bag and snip off corner, making hole no larger than 1/16 inch.

Transfer cooled cookies directly to wire racks. Pipe a lot of zigzag of chocolate over each cookie, distributing chocolate evenly among all cookies. Refrigerate until chocolate is set, about 30 minutes, before serving. (Cookies can be stored at cool room temperature for up to 4 days.)