Baking/ Cookies/ Recipes/ Vegan

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.

Peach Almond Florentine Cookies

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  • 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



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,


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


Preheat oven to 350˚


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


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


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


Brush the bottoms of each cookie with the melted chocolate,

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