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Madison Area Gluten Intolerance Chapter

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Florentine Lace Cookies

  • 2 cups slivered almonds
  • 3/4 cup heavy cream
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 3 1/2 oz (1/2 cup) sugar
  • 1/4 cup orange marmalade
  • 3 tablespoons American Test Kitchen GF flour blend
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 4 oz bittersweet chocolate, chopped fine
  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350° F. Line 2 baking sheets with parchment paper. Process almonds in food processor until they resemble coarse sand, about 30 seconds.
  2. Bring cream, butter and sugar to boil in medium saucepan over medium-high heat. Cook, stirring frequently, until mixture begins to thicken, 5-6 minutes. Continue to cook, stirring constantly, until mixture begins to brown at edges and is thick enough to leave a trail that doesn’t immediately fill in when spatula is scraped along pan bottom, 1-2 minutes longer (some darker speckles may appear in mixture). Remove pan from heat and stir in ground almonds, marmalade, flour blend, vanilla, zest and salt until combined.
  3. Drop 6 level tablespoons of dough onto each prepared sheet spaced at least 3 1/2 inches apart. When dough is cool enough to handle, use damp fingers to press each portion into 2 1/2 inch circle.
  4. Bake until deep brown from edge to edge, 15 to 17 minutes, switching and rotating sheets halfway through baking. Transfer baked cookies, still on parchment, to wire rack to cool. Let sheets cool for 10 minutes, line with fresh parchment, then repeat portioning and baking remaining dough.
  5. Microwave 3 oz chocolate in bowl at 50 percent power, stirring frequently, until about 2/3 of chocolate has melted, 1-2 minutes. Remove from microwave and add remaining 1 oz chocolate and stir until melted, returning to microwave for no more than 5 seconds at a time to complete melting if necessary. Drizzle melted chocolate over cookies.