“First On The First”: Florentine Cookies

As an avid traveler,  I’m always up for trying something new. So when my food blog inspiration, The Inquiring Chef, told me about “First On The First”, participating was a no-brainer!

What’s “First On The First”? Each month, Kate of Food Babbles and Carrie of Poet in the Pantry  make something that’s a first for them. They invite others to join in, put their spin on the month’s project, and post it to their blogs on the first of the month. It’s February 1 and time to reveal… my Florentine Cookies!


Never having made Florentine cookies, I reviewed quite a few recipes before coming up with the one below. (I found these ingredients and instructions particularly helpful.) And I admit I got a little carried away with the finish on these — there were just so many ways to be creative! I loved my first “First On The First” experience and am already looking forward to next month’s. But don’t worry — I’ll be back to posting travel pics, tips, and treats next week! :)


Click Here to Print This Recipe.


  • 1 cup chopped sliced almonds
  • 2/3 cup flour
  • 1 1/4 cups oatmeal
  • 1 cup sugar
  • 2/3 cup butter
  • 1/4 cup light corn syrup
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract

Optional Garnish

  • Nutella, room temperature
  • Chopped hazelnuts
  • 1 tablespoon shortening


  • Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
  • In a medium bowl, combine almonds, flour, and oatmeal; set aside.


  • In a small saucepan over medium heat, bring sugar, butter, corn syrup, cream, salt, and extracts to a boil. Remove pan from heat and pour over almond mixture. Stir to combine.


  • Drop teaspoons of batter 3 inches apart onto prepared baking sheets.
  • Bake 7-9 minutes or until Florentines are golden brown. Remove from oven and cool two minutes on baking sheets. Using a thin metal spatula, carefully transfer Florentines to wire racks to cool completely.


Optional Garnish:

  • Melt Nutella and 1 tablespoon of shortening in a small bowl. Place chopped hazelnuts in a small bowl and…

a) Using an offset spatula, spread a thin layer of Nutella on the smooth side of one cookie. Place another cookie on top. (See options B and C for additional finish ideas.) OR
b) Drizzle Nutella over cookies in a zigzag pattern. OR
c) Dip Florentine into Nutella and sprinkle chopped hazelnuts over chocolate.


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14 responses

    • Thanks, Anna! I think we are kindred spirits when it comes to Florentines. I read your post and totally agree — these wouldn’t be my “go-to” type of cookie, but they were easy to make and I’m glad to have them in my repertoire. And I also ate more than my fair share. In the name of recipe research, of course. ;)

  1. The Florentines look really light and delicious plain or with the garnish. The Nutella and hazelnut must really enhance the overall flavor.

  2. My absolute FAVORITE cookie! So light and impossible to stop at one. I’m glad you got carried away – the finishing touches are terrific!

    P.S, You’re so creative!

  3. Your florentines look absolutely gorgeous! Love the Nutella drizzle/dip. Yum! I’m a serious Nutella addict so I particularly like that part. Thank you so much for joining us this month and I can’t wait to see your cake decorating skills for next month’s challenge.

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