Almond Florentines, vegan, gluten-free, and refined sugar-free. Just 6 ingredients for these delicate cookies, easy to make and so delicious to eat!
Song of the day: "Something Just Like This" - The Chainsmokers & Coldplay.
I had never made these cookies before, even if they are supposed to be an Italian cookie. I remember seeing them in some pasticcerie, but they were more like clusters of shaved almonds, and sometimes they had a chocolate bottom. This version, I saw it in a cookbook called "The NO-SUGAR! Dessert & Baking Cookbook", a kind and very appreciated present from my step-daughter, and decided to give it a try.
I was just noticing that I tend to bake cookies more than cakes, during the year, for no particular rhyme or reason, or special event. I do not usually have cookie marathons for particular occasions like Christmas, or Easter, but I am more consistent throughout the year baking cookies just for our own pleasure. They disappear fast in our place, and they seem to be less intimidating to eat than a whole cake, that can linger on the counter or in the fridge for longer than a couple of days. I usually fill a tin box and leave it up on the island for everyone to just grab and enjoy: in a relaxed way, in the comfort of the house, or on the go, for a quick, sweet, pick-me-up. It is a pleasure to hear that tin lid being popped open, lol.
Nevertheless, I try to bake cookies that are not packed with calories as it would be comparable to a slice of cake. They are usually made with just a few, good ingredients, sometimes they are gluten-free or vegan, often they have nuts and/or dark chocolate chips, and they are mostly sweetened with my favorite sweeteners: maple syrup, honey, organic cane sugar, or organic coconut palm sugar.
These Almond Florentines are vegan, gluten-free, and refined sugar-free. Thin and crisp, they require just 6 ingredients, the majority of which, you probably already have in your pantry:
- raw whole almonds (not blanched), that you are going to grind in the food processor into crumbs (but not as fine as the almond meal which would not work the same way)
- sea salt
- baking soda (otherwise called bicarbonate of soda)
- coconut oil
- maple syrup, pure, organic
- vanilla extract (or almond extract if you want to intensify the almond flavor).
That's it. Sounds simple, isn't it? You can bake the Almond Florentines in 12 small cookies or 6 big cookies. I went for the big-sized cookies you could find inside a beautiful glass domed cake stand at a café.
Imagine this scenario: a warm sunny day in a backstreet café in Paris, that familiar music resonating off the stone walls. A cute little rod iron table and a china plate with a couple of these cookies, accompanied by a smooth, delicious cappuccino. Time seems to sit still as you bite into these Almond Florentines and the chewy, crumbly texture delights your tongue, followed by flavors of almonds and vanilla and that backdrop of maple that goes so well with the texture of this cookie.
Wouldn't it be great to have mornings like this every day...?
Song of the day: "Something Just Like This" - The Chainsmokers & Coldplay.Print
Based on a recipe found on "The NO-SUGAR! Desserts & Baking Cookbook"
- 200 g (1 ½ cups) raw almonds
- ⅛ tsp sea salt
- ¼ tsp baking soda
- 30 ml (2 Tbsp) coconut oil, melted
- 50 ml (¼ cup) pure, organic, maple syrup
- ¼ tsp pure vanilla (or almond) extract
- Preheat the oven to 325° F (160° C) and line a baking sheet with parchment paper or silicone mat.
- Put the almonds in a food processor, pulse for about 30 seconds or until ground into tiny crumbs.
- Pour the ground almonds into a mixing bowl.
- Add salt, baking soda and mix with a fork.
- Add the melted coconut oil, maple syrup, vanilla (or almond) extract and stir to combine.
- With an ice cream scoop (for giant cookies) or with a tablespoon (for small/medium cookies), scoop the sticky mixture on to the prepared baking sheet.
- Flatten each spoonfuls into a cookie shape.
- Bake in the preheated oven for about 15-16 minutes, or until golden brown.
- Leave to cool and harden on the baking sheet, then place onto a rack.
My other favorite gluten-free, nutty, cookies are:
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