Peach Almond Florentine Cookies

Peach almond florentines. One of my favorite cookies from the grocery store are Lacey’s cookies, which are more of a chocolate covered toffee tuile than a cookie. I learned they are actually florentines, which are classic Italian cookies. To give it a seasonal twist, I added candied peaches and a handful of cranberries for color. These were shaped 2 ways: 1) in a silicone cupcake mold for uniformity, 2) spread flat freeform to make them extra thin and crispy. The bottoms were all brushed with 86% dark chocolate.

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Peach Almond Florentine Cookies

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Ingredients

2 cups sliced almonds

2 tablespoons all-purpose flour

2/3 cup sugar

1/4 cup almond milk

1/4 cup maple syrup

1/2 cup sliced peaches (fresh or frozen)

1/4 cup dried cranberries, chopped

1/4 teaspoon of salt

8 ounces 86% bittersweet chocolate, melted

Instructions

1

Combine sugar, almond milk, maple syrup, and peaches in a small saucepan. Bring mixture to a boil, then lower heat to a simmer, and let it cook for 15-20 minutes, or until peach slices are translucent,

2

Remove peaches using a slotted spoon, lay them on a parchment sheet and dry, then rough chop,

3

Preheat oven to 350˚

4

Combine almonds, flour, salt, and cranberries in a large bowl. Whisk to evenly mix, then stir in the sugar mixture and chopped peaches,

5

Spoon a heaping tablespoon of the mixture onto a lined baking sheet, and spread thin to flatten and ensure a crispy end result,

6

Bake for 10-15 minutes, then let cookies cool completely to set before removing from the parchment,

7

Brush the bottoms of each cookie with the melted chocolate,