Florentines – originally from Italy – remind me of my childhood because I used to see them a lot at fancy pastry stores, often served on top of ice cream or sorbet. They are like a little pretty accessory, that doesn’t only look gorgeous but also tastes delightful. The almonds mixed with sugar and orange extract create a very fine flavor profile and these lace like cookies make every dessert shine. My latest discovery, that I used to make these beauties, is date syrup from the Date Lady – it functions exactly like maple syrup and looks pretty similar too. It’s neutral sweetness is perfect for baking (or even to top your pancakes with). Try it out and let me know what you think!
Makes about 20 florentines, 20 minutes prep time, 1 hour baking (baking is done in batches)
- 1 3/4 blanched chopped almonds (chop them finely with a knife or in your food processor)
- 3 tbsp rice flour
- 1 tbsp orange extract
- 1 tbsp vanilla extract
- 1/4 teaspoon salt
- 3/4 cup coconut sugar
- 2 tbsp full fat coconut milk
- 2 tbsp date or maple syrup
- 5 tbsp plant based butter
- Mix almonds, rice flour, orange extract and salt in one bowl.
- Pre-heat your oven to 350° and prep 2 or 3 baking sheets (I love to use silicon mats for guaranteed non stick!)
- Now mix coconut sugar, coconut cream, date syrup and plant based butter in a saucepan. Cook over medium heat until butter is melted and sugar diluted.
- Pour your saucepan liquid into your almond flour mix bowl and combine. Let cool down for a couple minutes.
- Take a teaspoon of dough at a time and form little balls. Spread them out on your baking sheets and press them down a little – I don’t bake more than 4 at a time as they expand a lot!
- Bake for about 8-10 minutes until all flat and golden brown. Repeat until you used all your dough.
Enjoy on top of some sorbet or plantiful ice cream! Yummy!!!