Professional Baker Teaches You How To Make FLORENTINE COOKIES!

Florentine Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! And, as a bonus, she is going to teach you how to temper chocolate! Follow along with the recipes below!
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Recipe
Yield: About 4 dozen
Prep Time: 50 minutes
Cook Time: 15 minutes
Ingredients
1 ½ cups (150 g) sliced almonds
½ cup + 2 Tbsp (130 g) granulated sugar (caster sugar)
¼ cup (75 g) honey
1/3 cup (80 mL) whipping (35%) cream
5 oz (150 g) bittersweet chocolate, chopped
Directions
1. Preheat the oven to 350 F (180 C). Line a baking tray with a silicone-coated liner.
2. Place the sliced almonds in a re-sealable bag and crush them a little using a rolling pin or even your hands. Set aside.
3. Place the sugar, honey and whipping cream in a small sauce pot and bring up to a full boil while stirring, and continue to boil and stir until the mixture reaches 244 F (118 C) on a candy thermometer. Remove the pot from the heat, stir in the almonds and transfer this to a bowl to cool for about 15 minutes.
4. Have a bowl of cool water on hand as well as a 2 ½-inch (65 mm) round cookie cutter. Drop small teaspoonfuls of the almond batter onto the prepared baking tray, leaving at least 3 to 4 inches (75-100 mm) between the spoonfuls to allow for spreading. With wet fingers, press down the almond batter a little. Bake the Florentines for about 12 minutes, until they have flattened and have browned evenly (you may find rotating the pans halfway through baking promotes even browning). Let the Florentines sit for 30 to 90 seconds to set a little (but not fully). Dip the cookie cutter in the cool water and press it into each cookie to cut a precise circle. Now allow the cookies to fully cool and use a palette knife to carefully lift them off the tray, carefully pulling away the trimmings. Repeat with the remaining batter (and keep the cookie trimming scraps - they make an excellent topping for ice cream, or stirred into a cheesecake batter.
5. Once the Florentines have fully cooled, prepare the chocolate for brushing on each. To temper the chocolate, you will need a marble board (or a granite or other stone countertop, or a stainless steel counter will also do). Place all of the chopped chocolate in a metal bowl and set this over a pot of barely simmering water (no bubbles visible), stirring gently until melted and the temperature reaches 113 - 122 F (45-50 C). Pour two thirds of the chocolate onto your marble surface and set bowl with the remaining chocolate off to the side on a towel (away from heat and not on the marble).
6. Using two putty knives, or a palette knife & bench scraper, spread out the chocolate into a thin layer and use your tools to push the chocolate back into the centre of the board, scarping your tools to clean them of the chocolate at each push. This action of moving the chocolate plus the cooling property of the marble will lower the temperature of the chocolate. Keep repeating this process or spreading and scraping in until a temperature of 81 - 82 F (27-28 C) is achieved.
7. Stir and check the temperature of your reserved chocolate - it should have cooled to about 104 - 113 F (40-45 C). Now add the marble-cooled chocolate back to the bowl and stir for about 30 seconds before checking the temperature - it should be between 88 - 90 F (31-32 C) and is now “tempered”. To double check, dip a piece of parchment into the chocolate and set on your marble - it should start setting within a minute or two.
8. Use a pastry brush to brush an even layer of the chocolate onto the back of each Florentine and place these on a parchment-lined baking tray** to set. Pop the tray in the fridge for 3-5 minutes, just for a final “cure” or set, but then remove to store the Florentines in a cool place, in an airtight container.
** As a decorative option, you can use cocoa butter transfer sheets (found at stores that carry cake decorating supplies) and place the chocolate brushed Florentine on the sheet. Chill the Florentines as above, then peel then off the transfer sheet, revealing a lovely, shiny design and store.
The Florentines will keep for up to a week.
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[@abdullahqazi1628]

I think we all can agree that Anna is one of the most dedicated chefs on youtube who actually care for their viewers and share as much knowledge with them as possible 🥰

[@prajakta16]

The level of organisation in your kitchen is insane! Love what you do!

[@flav6226]

I've been watching you since 2010 on the Food Network, and then I moved to Europe couple of years ago and now I'm watching you here. I really hope you never stop baking for us to watch you.

[@GemFramboise]

Gotta love the kitchen set up. Efficient & incredible. I can bake here all day, every day!

[@ohyum]

That's one of the keys to baking every day :)

[@jkdiaries-lifestylebeauty8462]

We need a ‘dream’ kitchen like Anna’s! Everything is so organised and pretty 😍

[@dengwanfamily9086]

Yes please! 😍😍😍😍

[@ianmoshe227]

i guess im randomly asking but does any of you know of a method to log back into an Instagram account? I was dumb lost my password. I would love any assistance you can give me

[@thiagolian8201]

@Ian Moshe Instablaster :)

[@MiretteAton]

My thoughts exactly!!!

[@MegFRios]

I'm from Brazil, Rio de Janeiro and I love these cookies. Congratulations for explaining it so well.

[@samandy24]

Learned something new! I never knew they were called "cocoa transfer sheets"! Been wondering how chocolatiers design their fudges and etc. I just thought it was edible transparent paper lol. I've been a fan of yours for 10 yrs already Anna! Can't believe time flies so quickly! You're so pretty as always ♥

[@Nenaotero1]

Hi Ann. Today was the day! I am right now in my husband’s Father’s Day party. The cookies are amazing! Some are round some square some without shape, but all are delicious and fancy, I decided to go ahead and don’t care about the shape and color, actually the chocolate cover the holds and make the cookies really shape and with the transfer sheets looks so beautiful. Thanks again and again not only for this recipe but for all recipes you share with us and for the tips that are very important for cooking and baking. God bless you.

[@matijesus1362]

In case you didn't know... this is the best channel ever! THANKS Anna! Now waiting for langues de chat cookies 😍

[@ohyum]

It's coming soon!

[@helenwong1214]

These Classic Florentine Cookies are super royally !!!!!!!

[@ohyum]

And they are so good!

[@prizepig]

I made these yesterday and they are super easy to make but be aware of a couple things. 1) Make sure not to overcook them. When they look like caramel in the oven, it's time to pull them out. 2) Don't let them cool too long before you cut them into rounds. The difference between perfect cut cookies and broken brittle is about 2 minutes. Cut them when still mostly tacky or you wont be cutting them at all. Also, someone in comments asked about tempering chocolate without a marble slab. Here's "cheaters" tempering. Put 3/4 of the chips in a bowl in the microwave for 30 seconds. Stir and put back in micro for 15. Stir and put back in the micro for 15. Add the unmelted 1/4 of the chips and stir until fully melted. These is a quick temper that works just fine for most applications.

[@pharmatrix14singer]

That is the most beautiful cookies I've seen...I bet they are delicious as well. Anna Olson, you are very professional with your baking skills...

[@mmakomanyatja5213]

I'm truly speechless. Thank you so much !!

[@manoharshetty4649]

Anna I just find all your Recipes just charming & wonderful Just keep the good Work 😍

[@ohyum]

Thank you so much!

[@andrea37825]

Hi Anna, I hope you guys are doing well. I baked your devils food cake recipe for my brother's birthday recently and it was so yummy. Thank you for all the recipes you share I love baking so I follow your recipes cause they are amazing. Love your channel and videos loads of love from India

[@GemFramboise]

She’s real generous with her baking tricks & tips. 😍

[@ohyum]

Happy to hear the Devil's Food Cake went over well!

[@mddell58]

Yes!! Been waiting for THIS recipe. My very favorite cookie. My mom always called them LACE cookies. ♥️ (Chocolate, OR no chocolate) 👍

[@ClaudetteBue]

Always love her and her recipes ❤

[@ohyum]

Thank you!

[@rifdayanti713]

Anna olson is my daughter favourite. She is 10 years old and she is capable making tiramisu by herself

[@pleasemyytcommentsaredumb.8189]

@@rifdayanti713 You're daugher is great

[@rifdayanti713]

@@pleasemyytcommentsaredumb.8189thank you !

[@norainiismail7816]

Enjoy watching your baking show.. .

[@ohyum]

Thank you!

[@KarleneA380]

Oh yum! I love florentines.

[@ohyum]

They are so yummy!

[@fadnama]

A tempering tutorial for those of us without access to marble or stone counters would be great 🤷🏻‍♀️

[@peterduttmann717]

I think you can achieve similar results doing everything inside a big baking tray. I temper chocolate according to Anna’s instruction but keep it inside a large baking dish

[@maropap1354]

I would recommend watching Ann Reardon's video on tempering chocolate! She explains everything in great detail! Her channel is called How To Cook That. She mentions three or four different ways to do it!

[@fadnama]

Maro Pap oh yes! I love her channel, thanks for the tip!

[@davidkitaura7081]

Yesssssssss Chocolate Secrets video by Ann Reardon on howtocookthat ❤️❤️❤️

[@maropap1354]

fadnama You're very welcome! 😊

[@suzieparis6821]

Love allll your shows Anna!!

[@RadhikaShantanusKitchen]

Thanks for sharing

[@ackieandorangie9115]

I like this recipe because of the coco transfer sheet, techniques you shared and it is a GLUTEN-free cookie.

[@CGCarroll]

This is your first video that I am watching and I have to admit you are so good at explaining everything. Thank you so much for sharing the recipe with us and for sharing all the tips needed for the perfect result.

[@mariab8711]

I ❤your kitchen Anna.

[@ohyum]

Thank you! It was a dream to bake in!

[@salyblack1009]

Your Amazingly clever . I must of watched 1million of your fantastic videos . I learn so much , even tho I’m a baker myself for 40 years . Thank you so much Saly

[@claudiacarvalho2773]

Thank you so much. I love your sugar drawer❤

[@sjsj346]

Wohhhhh wohhhhh very impressive and beautiful cookies 🎉🎉🎉🎉🎉🎉❤❤❤❤❤

[@ClaudetteBue]

She inspired me to make my own cooking channel. ❤

[@ohyum]

Congrats on your new venture! Good luck!

[@ClaudetteBue]

Thank you Ms. Anna, really appreciate it. I love all your recipes and how you explain it. I love watching all your cooking videos ❤

[@kaustubhagrawal1580]

This is really awesome recipe I'll definitely try this one...💖😋👍

[@ohyum]

That's great to hear!

[@jayoppie3021]

Chef Anna always makes it all easy to make and bake everything. I always try to do it as she does and it helps a lot!

[@tomsparks6099]

Thank you ANNA -- I requested this many moons ago. I missed the original. Absolutely masterful. Doing this ASAP.

[@ahlamahmad2715]

Amazing wonderful person and a baker.

[@kippertoo]

Sadly I never heard of a Florentine cookie...and I visited Florence! Would love to makes this for my Gricigliano Italy friends. 💙

[@naildoni12]

I like it ❤️

[@karla_gm]

I adore this cookie

[@donnakelly653]

Omg I love Florentines but I had no idea the number of techniques needed to make them?! This is level 999 difficulty

[@k.v.6885]

I thought the same thing. I’ve seen other KZbin videos for this recipe and they made it “look” simple.

[@scottsnodgrass4361]

This are really great cookies. My mom used to make them. A few things I think you should emphasize a bit more. For one, pressing them down is an absolute. You can press them pretty flat. If you don’t, you can expect quite dark cookies by the time they spread sufficiently. We all know ovens very but these cookies are quite sensitive and you must keep an eye on them. Ten minutes was quite long enough (i use an oven thermometer). Also, you use Celsius for your batter temperature and Fahrenheit for your oven temp. Pick one… lol Finally, the coco mat is a nice touch but it’s totally optional.

[@CATB65]

Omg so I tried this and you make it look so easy and neat. They were yummy but very tedious to make

[@deborahwood4728]

I just love all your videos. I learn alot as you give reasons for certain methods Thank u

[@DraGnFly007]

Anna, I so enjoy your channel! U give the best tips! The colors wheel of your set just keeps me watching!

[@princesstaz8003]

You're an amazing baker Anna thanks for teaching us💕💕

[@gonzap.b.6088]

Tu eres maravillosa, ojalá pudiera tenerte cerca y aprender mucho de ti. Amo lo que haces. Estos Florentinos los haré para mi cumpleaños

[@jeliecastro5027]

Wow nice cookies great and beautiful design😍😍😍 You made everything so easy... Love to watch you Chef Anna😊

[@mattypants]

I see what's next on my list! The trims would be good for ice cream topping!

[@erikadowdy686]

I LOVE florentines

[@shrutijain7086]

Loved the Recipe and Love Anna for presenting it so well...

[@dikshajuneja2070]

Awesome ..will definitely try

[@ohyum]

Wonderful! Please let us know how it turns out!

[@cakesbyein7234]

Hi Anna, I need an enlighten of the recipe. It looks different when it's in the oven 3:26 and after it comes out of the oven. The flooding sugar I mean in the oven, and when it comes out 3:34, an almost perfect circle 🤔🤔🤔. I am curious as I'm spending money to buy the ingredients to make this as a topping for my caramel theme cake. Thank you.

[@FOJfollowerofJesus]

LOL I noticed that too. I think it was a different batch because there were way more cookies on that tray than the one she placed in the oven and removed. I was like oh no! It’s gonna be one big blob 😂

[@sitiaishah6190]

@@FOJfollowerofJesus me too

[@simrangrover7267]

Friends.. look at her kitchen... it's oosssmmm..🔥🔥🔥💘

[@cm7003]

amazing 😍 i normally only make them for christmas but this design makes me try it all year round 😍

[@lnorrisnorris4080]

Love lace cookies. Do you have a recipe using quick oats? If so please make a tutorial video. Thanks Anna.

[@aurelsheremetaj4183]

Crispy cookie+chocolate give me the whole tray😂

[@ohyum]

You'll have to make them first!

[@nasreen9627]

Oh Yum with Anna Olson 🤣😂 @Anna love your humour!

[@akrammahootchi4837]

Thanks 🌸🌸

I must try this recipe! Thanks for the amazing tips, Ana!

[@annajay8515]

Anna you are Amazing! thank you so much for all your wonderful recipes. Warm greetings from Gold Coast AUS. :-)

[@richam5690]

thanks Anna..now i have an eggless recipe from you which i can try😄

[@taniasarahireynaperez2452]

I really love all your recipes, I saw you a few months ago on El Gourmet and I fell in love with your work❤

[@rotichawal]

Awesome recipe thanks for sharing dear 👍🛎

[@lindiphillips7271]

Love your Florentine, so Beautiful and so Elegant. I'm sure I saw you do these when I discovered you earlier this year on yyourcooking series on TV, I had turned a few of my friends down here in Australia into fans. I was a caterer and had my Cafe' for just over 20 years and have learnt so much from you in nearly 6 months of watching you in my living Room, I eventually found you on you tube a couple of months ago. I have made quite a few of your recipes....😚☺😘💜💚

[@moniquedeleuze-dordron8444]

Merci pour cette recette "florentine" !

[@mamasanchezkitchen7989]

I love this thank you for sharing I’m going to try and make them.....

[@AussieAngeS]

Oh wow those Florentine’s really do spread Anna 😲 those look wonderful

[@ohyum]

Thank you Angie!

[@k.v.6885]

Help the community out please? This is the first lace recipe I’ve seen with whipping cream. What does the whipping cream do to this recipe? Where does all of that trim go to…ice cream?😋 I’ve watched a few videos and’s I’ve taken away tips, techniques, and tricks from all of them but you…oh but you…you have the best! That melon baller is key and no more than six per tray! I also left out the whipping cream and found that I had to bake my laces in less time to avoid over browning. Also thanks for the tempering technique and the transfer sheets. It was the “snap“ for me. lol 9:04 Nvm…your whipping cream is your fat. Instead of using butter. Got it.

[@HouseofCrunch]

Amazing recipe ❤❤😘

[@ohyum]

Thank you!

[@qiansun5271]

looks yummy love you so much

[@hirasaeed8491]

Superb I must try this recipe 👌

[@carolinaerre6759]

So luxurious!!! Can you let the florentines set outside the fridge when you coated them with the chocolate? Thanks 💕

[@antoniajagodic]

DElicious and decorative 💕

[@billloeffelholz7777]

Thank you for the recipe and process, I would like to mold these over a cannoli tube, could you suggest a filling that would not dissolve the cookie? Would maybe a butter-based cream would not melt the sugar?

[@brucetominello7440]

If you don’t have marble use a large baking sheet. I flip it over on a damp towel to keep it from sliding around.

[@julsandrea7357]

I learn in every episode 👏

[@mohammadkadarpatel6394]

Its amazing ....

[@jeanb.7963]

Would these hold up using almond flour? They look so delicious❤️

[@linger368]

I love this cookie without even knowing that it is called a florentine cookie... 😂

[@aishaebrahim7852]

تبدو مذهله لقد انضممت لقناتك شكرا لجمال عطاءك

[@gapollelibeth5300]

Wow they look delicious anna😍🔝

[@ohyum]

Thank you!

[@gapollelibeth5300]

@@ohyum it's my pleasure😊😊😊

[@ulasonal]

Can I ask if you have the amazing drawers at your home kitchen too? I have been in love with those since I first saw them.

[@EasyToSew]

Delicious cookies recipe 👍👍

[@jamilaskitchen185]

Wow! These cookies look so pretty! Cant wait to try it out!!!

[@ohyum]

Amazing to hear! Please let us know how they turn out!

[@nasreen9627]

Thankyou soooo much 😘😘👌

[@janefrench1731]

One of our favourite cookies! But, some of our family is highly allergic to honey, is there a substitute or an alternative recipe? These look so absolutely delicious, I'd love to make some for our next holiday. THANKS!!!

[@b.a.erlebacher1139]

Corn syrup, or golden syrup. Not as tasty as honey, but just as effective in keeping a sugar syrup from crystallizing when it cools.

[@veroniquecallaerts7030]

Hello Anna is it easy to find florentine paper,thanks for another nice recipice see you soon have a nice wee-end

[@vanajaaravapalli4659]

You are rocking what a beautiful cookies. what is the shelf life of these cookies

[@munnamirche4495]

As always u r amazing

[@manjubhagvat5576]

Wow Ana Osssssssssm Tq.

[@jeanettereynaldo4863]

ms anna...i want to make chocolate sauce for topping on any cake..please...have a demo..i really love your choco chips...i have tried it...crunchy outside but chewy inside!

[@mohamedkamal4204]

Great job 😋❤️

[@woman4163]

Unbelievable detail

[@KASHISH-bm4jm]

Wow😮

[@teenuphilip1919]

Can we use the chocolate without spreading it on the marble floor.

[@fahadnadeem8574]

Anna I have a question about measuring Flour, aren’t you supposed to spoon the flour into the measuring cup rather than scooping it ?

[@Siddiqui12391]

Hello Anna I'm your new subscriber love your recipes

[@bellab2889]

They look so delicious! I don’t have a silicone baking mat, is just baking paper ok, will they still cook the same?

[@iLoveTurtlesHaha]

at 3:25 the cookies obviously spread and touch, then moments later you pull out some perfectly spread apart cookies. Do they somehow pull back? I don't think so. What did you do to get the perfect ones?

[@lamyaswish.9012]

Damn that’s awesome ,that’s a lot of work.

[@dice3704]

Dang . I'll start to call this lady mom, queen , goddess.

[@hennabymeri5688]

wow yummy this one♥♥

[@mrmrs6760]

Hi Anna. Can you please tell me if the 3/4 silpat is the right size to make these cookies or do I have to buy different one, and which one, I am going to bake for Father’s Day and I don’t want to be wrong this is my first time baking these cookies. Thank you Please pray for me

[@churchathome9552]

Would you also give temps in Fahrenheit, too? That would be helpful.