Florentine (Lace) Cookies

Florentines are a crispy, chewy sugary delight! Traditionally, they made with nuts and fruit, and drizzled with chocolate. This is a fusion version that combines almonds with sesame seeds, making them taste like sesame snaps. I’ve also replaced corn syrup with honey to create a richer, natural sweetness in the cookie.

This recipe is adapted from the CBC’s Great Canadian Baking show season 5 show. If you want to try a spicy, savoury version of a Florentine cookie by Stephen Nhan, head over to The Great Canadian Baking Show website. 

Makes 24 cookies

Time: 25 min

• 1 cup raw almonds, chopped roughly in a food processor 
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds 
• 1½ tbsp all-purpose flour
• ½ tsp salt
• 2½ tbsp (36 gr) unsalted butter
• 2 tbsp honey
• 1 tbsp heavy cream
• ½ cup plus 2 tbsp (124 gr) sugar

1. Preheat oven to 350F.

2. In a small bowl, combine the chopped almonds, all sesame seeds, flour and salt. 

3. In a saucepan over medium heat, melt the butter, honey and cream. Add the sugar and increase the heat to medium-high and heat to boil.

4. Turn heat off and stir in the dry ingredients and combine. 

5. While the mixture is still warm, make 1 tbsp sized balls quickly and place them on a baking sheet with parchment paper or silicone mat. Leave 2 inches between each to allow room for spreading. 

6. Bake for 8-10 min, until they are flat and lightly browned. 

7. Optional: melt and temper dark chocolate and drizzle over one side of the cookie. You can also sprinkle sesame seeds over the warm chocolate for additional sesame flavour.