Gluten Free Italian Florentines (Almond Lace Cookies)
- Published on: 08 January, 2015
- Last update: 26 January, 2016
Ok… These are good. Like REALLY good.
I’ve been watching The Great British Bake Off lately, even though I have a million other things to do. Why? Partly because I’ve been procrastinating the past few weeks (that stops today!)… and partly because Mary Berry is literally fabulous and I want to be British.
GBBO is the best show ever. It’s like Chopped, but a really really nice version where everyone has adorable accents and likes each other. Most of the time I forget that it’s even a competition, thanks to those damn cheery Brits. What is wrong with you America?! Make pastries and hug each other!
ANYWAY. The episode I was watching a few days ago had a Florentine challenge. I pretty much licked my computer screen, so I knew I had to find some way to make these without putting myself into a diabetic coma. Thankfully the Internet exists and I found an incredible recipe on ohsheglows.com for a vegan, gluten-free version. I swapped a few things around and got to work – WOW. Just wow. Make these, bro.
Gluten-Free Italian Florentines
Adapted from Oh She Glows
* 1 & 3/4 cup sliced blanched almonds
* 3 tbsp. Bob’s Red Mill gluten-free all-purpose flour
* scant 1 tbsp. orange zest
* 1 tsp. lemon zest
* 1/4 tsp. sea salt
* 1/2 cup coconut sugar
* 1/4 cup organic, grass-fed ghee (Ghee is clarified butter with the lactose removed and is incredibly beneficial, loaded with CLAs and MCTs. You can sub for organic butter or non-dairy butter spread for vegans)
* 2 tbsp. honey (brown rice syrup for vegans)
* 2 tbsp. full-fat canned coconut milk cream (from the top of the can)
* 1 tsp. vanilla extract
* 1/4 cup dark chocolate chips, melted
* 1/2 tsp coconut oil
1. Preheat oven to 275F and prepare a baking sheet with parchment paper.
2. Finely chop the sliced almonds and place in a large mixing bowl. Stir in the dry ingredients: flour, orange zest, salt, sugar.
3. In a medium-sized pot, add the wet ingredients: ghee/butter, honey, coconut cream. Stir until uniform. Increase heat to medium-high and bring to a low boil so that the flavors marinate and combine. Immediately remove the pot from heat and stir in the vanilla extract.
4. Add the dry ingredients into the wet ingredient pot and stir until well combined. Set aside to cool for about 10-15 minutes (I put mine in the coldest room in the house so that it set nicely).
5. Wet your fingers so that nothing sticks, and shape the dough into tiny 1/2 tablespoon balls. Place on baking sheet, at least 3 inches apart because they will TOTALLY grow and flatten out!
6. Bake for 10 minutes at 275F, rotate the pan, then bake for another 8 minutes. Allow them to cool on a wire rack. When cookies are cool, place on paper towel and press lightly to absorb any butter on the bottom of the cookie.
7. Melt the chocolate and coconut oil over low heat. Drizzle cookies with melted chocolate with a fork. Chill in the freezer until hard.
I’d like to think Mary Berry would be proud. 😉 Enjoy!