I did an Instagram poll a couple months back on what kind of recipe for florentines you guys wanted to see on the blog. These Chocolate Peanut Butter Florentines were the clear winner, and it has taken me this long to get this recipe for florentines ready for you! But today, is the day – finally, I am sharing my Chocolate Peanut Butter Florentine recipe with you.
What are florentines? This is a great question, as these are not a wildly popular cookie that everyone knows like chocolate chip. However, once you try these bad boys, I can guarantee that they will be just as loved! I have been making florentines at my bake shop for many many years now, and it’s become one of our signature cookies. And, I have an entire chapter in my book Cookies for Everyone dedicated to florentines. But, back to what are florentines? Florentine cookies are a thin, crispy cookie made up of butter, sugar, almonds, and sometimes flour. They are very thin and also the sugar creates tiny holes in the cookie while baking so they are sometimes called lace cookies. Some florentines have flour, but I created my recipe without flour so that it was naturally gluten free as I don’t think the flour is needed. You can eat these cookies plain, but I’ve found that creating the ultimate sandwich cookie out of them by filling them with buttercream is the best!
And today I made my Chocolate Peanut Butter Florentines. This recipe for florentines is so delicious as the florentine cookie itself is caramely in flavor because of the sugar and butter, so pairing it with chocolate and peanut butter is just amazing!
Tips for making the best the best
Chocolate Peanut Butter Florentines
• I would highly recommend using a digital food scale for this recipe! I recommend using a scale for every recipe, but if you don’t usually do that, please listen to me here! Florentines are a temperamental cookie – therefore, using a scale is going to give you better results each time as you can focus on the skills it takes to create these cookies and know your measurements are accurate each time.
• Make sure your butter is cold, straight from the fridge. This is important because if the butter is a different temperature, it heats and cooks differently. This was one of the main things I noticed when creating this recipe and testing it again and again, and having staff make it over and over, and different people using different temperature butter – it made the florentines wildly inconsistent as far as texture goes. And the texture is super important here, so that’s why I created this recipe using cold butter straight from the fridge, as it makes it so easy to make this recipe for florentines perfect every time!
• Grinding the almonds should be done for exactly 30 seconds. This, just like the cold better matters for the final texture of the florentines.
• I use a plastic mixing bowl for these, as the mixture can get very hot and using a glass or metal bowl can burn your hand. You can use glass or metal, but just be careful when touching it as the dough is very hot.
• These have minimal ingredients, so use the best organic ingredients as every ingredient matters.
• Your florentine dough balls should be at room temperature before they go into the oven. If they still seem very warm, you can let them sit on the cookie sheets for a few more minutes. This is important, because it has to do with the temperature of the sugar before it gets baked. If the dough is still too warm, the florentines will be much more holey, brittle, fragile, and break very easily. If you noticed this happened, try letting your florentines sit for a few more minutes before baking.
• On the flip side, if your florentines are small in diameter and seem very thick, then you waited too long to put them into the oven! Florentines are very temperamental, so all these steps and tricks are in place for a reason. Take note of how your florentines come out the first time, and adjust from there. It may take you longer to ball them the first few times you make them, and if that is the case, you might want to ball two trays, bake them, and then continue to ball the other two trays as opposed to balling them all together and letting them sit for too long.
• I use Ateco tip #864 to fill the florentines, it’s just kinda my thing. But, you can use any tip you like or no tip at all!
• Florentines are partially delicious because of their golden brown color, as that brings out the flavor. If your florentines don’t look golden brown, then don’t be afraid to bake them a little bit longer. Go 1 to 2 minutes and then check again. All ovens are different, and some may take a couple minutes longer. Just be sure to keep an eye on them and set a timer, as they can burn very easily!
Chocolate Peanut Butter Florentines
Makes 22 sandwiches
170 grams (1 1/4 cups) organic blanched slivered almonds
1/4 teaspoon fine sea salt
142 grams (1/2 cup plus 2 tablespoons) organic cane sugar
1/4 cup (57 grams) organic salted butter, chilled
2 tablespoons organic heavy whipping cream
28 grams (1 tablespoon plus 2 teaspoons) organic light corn syrup
1/2 teaspoon organic vanilla extract
310 grams (2 cups plus 3 tablespoons) organic powdered sugar, sifted
1/2 cup (113 grams) organic salted butter, softened
28 grams (1/3 cup) organic Dutch cocoa powder, sifted
28 grams (2 tablespoons) organic peanut butter
1 to 3 teaspoons organic milk
To make the dough: Process the almonds in a food proces sor for exactly 30 seconds. Transfer the ground almonds to a plastic mixing bowl, add the sea salt, and whisk together to combine.
In a medium pot over medium heat, mix together the cane sugar, butter, cream, and corn syrup with a highheat spatula, and cook until the sugar is dissolved. Continue to cook, stirring occasionally, until the mixture reaches 197°F to 200°F on a digital thermometer. Immediately remove from the heat. Pour the hot sugar mixture over the almonds, and stir several times. Add the vanilla extract, and stir to combine completely.
Let the mixture rest at room temperature for about 15 minutes, until it has cooled enough to touch.
Preheat the oven to 350°F. Line 4 cookie sheets with parchment paper.
Using your hands, form the dough into 44 balls and place them on the prepared cookie sheets (11 should fit on each cookie sheet): line up 3 balls of dough along each long side of the cookie sheet, then zigzag 5 additional balls of dough down the middle (if you have my book, Cookies for Everyone, see “Shaping,” page 167).
Bake for 11 minutes, or until goldenbrown. Let cool com pletely on the cookie sheets.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, cocoa, peanut butter, and milk. Mix on low until combined, increase the speed to high, and mix for 1 minute more, or until light and fluffy. Transfer the filling to a piping bag fit ted with Ateco tip #864.
Pair the cookies together by size, and turn over every other one. Pipe a swirl of frosting onto each turned over cookie, starting around the outer edge and spiraling into the middle. Care fully sandwich the pairs.
Store in a cool dry place for up to 3 days, or in the refrigerator for up to 7 days.
High Altitude — Bake at 350°F for 10 minutes or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!