Dark Chocolate Florentine Praline Cookies
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cooling Time: 45 minutes Cook Time: 20 minutes
Crisp and delicate, Florentine cookies are a lighter way to satisfy your sweet tooth.
1 cup (200 grams) dark brown sugar, packed
¾ cup (235 grams) cane syrup
¼ cup water
½ teaspoon (1 gram) kosher salt
1¾ cups (215 grams) finely ground almonds
½ cup (70 grams) rice flour
2 teaspoons (5 grams) ground cinnamon
1 teaspoon (4 grams) cornstarch
2 cups (430 grams) roughly chopped dark, nondairy chocolate
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Attach a kitchen thermometer to a medium-sized saucepan (or use an instant-read thermometer) positioning it so that does not touch the bottom (so you get the temperature of the mixture and not the bottom of the pan). Bring the brown sugar, cane syrup, water, and salt to a boil in it over medium-high heat, stirring constantly, for about 3 minutes.
- Add the ground almonds, rice flour, cinnamon, and cornstarch, and cook, stirring constantly, until the mixture comes together and reaches 130°F to 135°F. Remove from the heat and carefully transfer to a heavy-duty pastry bag fitted with a ¼-inch tip.
- Working in batches, squeeze the mixture onto the prepared baking sheets into 1-inch circles (about the size of a quarter) with at least 2½ to 3 inches on each side. (They will spread significantly while baking).
- Bake the cookies for 5 to 6 minutes, until medium brown but not dark. (They will finish cooking as they cool). Remove from the oven and slide the parchment onto cooling racks to cool completely, at least 45 minutes. Repeat with the remaining cookies, letting each batch cool sufficiently.
- Line the baking sheets or other large, heat-resistant trays with fresh parchment paper and when the cookies have fully cooled, transfer them to the sheets or trays.
- Melt the chocolate in the microwave: place it into a microwave-safe container and heat at high power for 20 seconds. Stir, and microwave again for 10 to 15 seconds. Repeat until melted, stopping to stir it between blasts. This should take only 1 minute in total, depending upon the power of the microwave. Microwaved chocolate will not look melted until it has been stirred, so keep stirring and watching to avoid scorching it.
To make this recipe soy-free, make sure you use chocolate without soy lecithin.