Jacqueline Casey 
I always loved cooking, but it wasn’t until my maternity leave (in February), while binging the Great British Bake Off, that I fell in love with baking. One of the first challenges I watched was Florentines. I wanted to make them, but they were kind of intimidating so they were pushed to the back of my mind. Fast forward a year later when in the baking aisle and I saw Golden Syrup. I bought it with the intention to finally try Florentines. When I got home realized I was missing some of the ingredients for a traditional Florentine and I was not going to let that stop me. To be honest I was completely surprised when the first batch came out as good as they did seeing that I had never made them before and subbed out 3 main ingredients. The 2nd time around I made a few modifications and they came out so good. I like the balance of coconut, almond and a hint of lime. They are somehow both chewy and crunchy. They’re not the easiest to make the first time trying, but they are so worth it.
Options, Tips and Substitutions!
- If you can find Almond Pieces or finely chopped almonds, or even have a food processor, it will save quite a bit of time. I used sliced Almonds and do not have a food processor, so I chopped by hand. It’s possible, but messy.
- I used the zest of an entire lime and it was on the large size. Since they can vary in size, this was the equivalent to 1 TBSP so if you have small Limes you may need more than 1 for the zest.
- I’ve seen a few recipes that can substitute corn syrup for golden syrup, but I do not think I would recommend that. Corn syrup is made from corn starch while golden syrup is made from sugar. Golden syrup has a more buttery caramel flavor. It is also thicker. I found Golden Syrup fairly easily in the baking aisle next to the ingredients like corn syrup and molasses.
- While baking if your cookies get a little bit misshapen, as soon as they come out of the oven you can gently press the edges back to a circular shape with the back of a rubber spatula. I had to do this to about 1/3 of the cookies.
- The longest process was the baking part since they need to baked one sheet at a time on the middle oven rack and they need to be spaced out to allow to spread. It definitely helps if you have 2 large baking sheets (I do not), so you can have a baking sheet prepared and ready to go in the oven as soon as you take a baking sheet out and let the cookies cool.
Coconut, Lime and Almond Florentines
These delicate lacey cookies have a combination of almonds, lime and coconut. Finished with a chocolate glaze on one side, these might not be the easiest cookies to make, but are definitely worth the time and effort.
- Baking/Cookie Sheet Tray, Parchment Paper or Silicone Mat, Small Sauce Pan, Cooling Rack, (optional) Food Processor.
- 1 ¾ cups sliced almonds (equivalent to 5-6oz.)
- 3 Tbsp. all purpose flour
- 1 Tbsp. lime zest
- 1/4 tsp. salt
- ¾ cup shredded coconut
- ¾ cup sugar
- 2 Tbsp. heavy cream
- 2 Tbsp. golden syrup
- 5 Tbsp. unsalted butter
- ½ tsp. pure vanilla extract
- 4 oz. semi-sweet chopped chocolate
Pre-heat oven to 350°. Line baking sheet(s) with parchment paper or silicone mat.
In small batches, chop almonds on cutting board until they are in small fine pieces. I do not have a food processor and this step was a bit messy and time consuming. If you do have a food processor-place almonds in food processor and pulse until almonds are finely chopped. *Update-you might be able to find almond pieces or chopped almonds and then avoid this step.
Take 1 lime and using the finest grating setting with small holes, hold the grater at an angle. Press the lime across it until all the darker green colored outside skin of the lime is off. My entire 1 lime was the equivalent of 1 Tbsp.
In a medium bowl mix together the chopped almonds, flour, lime zest, salt and sugar.
In a small saucepan, bring heavy cream, golden syrup and butter to a boil stirring occasionally. Allow to boil for 1 minute continuing the occasionally stir. Remove from heat and add vanilla extract.
Pour saucepan mixture into almond mixture and stir until just combined. Let it cool for just a bit until it is not too hot to handle.
Using a Tablespoon, scoop mixture into ball. You might need to apply a bit of pressure and pack the mixture into the Tablespoon in order for the mixture to hold it's ball shape. Place on baking sheet leaving 4 inches between each cookie since they will spread out.
Place 1 baking sheet on the middle oven rack and bake for 10-12 minutes, until cookies have spread thin and are an even golden color. Let cool for 5 minutes before transferring to a cooling rack.
If using multiple baking sheets, begin preparing 2nd baking sheet while the 1st batch are in the oven. Then as soon as the 1st batch is removed, place 2nd sheet on the middle oven rack. Repeat this process until all mixture is used.
Chocolate Glaze
Once cookies have completely cooled, melt chocolate in microwave safe bowl in increments of 30 seconds until chocolate is melted and smooth.
Drizzle melted chocolate in your choice of design. Pictured here is a traditional Florentine design that was achieved by just dragging a fork in a swirl design.
