Gingerbread Florentine Sandwich Cookies
Florentine cookies are thin, crisp, naturally gluten free, and have a sweet and slightly caramelized flavor. They are even more delicious when you fill them with gingerbread buttercream! Trust me, these Gingerbread Florentine Sandwich Cookies are a cookie that you need to include in your holiday cookie boxes!
If you love homemade gingerbread as much as I do, be sure to check out some of my other favorite recipes like Eggless Pumpkin Gingerbread Cookies, Frosted Gingerbread Banana Bread, Healthy Gingerbread Granola With Olive Oil, or Gingerbread Biscotti.
A Quick Look At The Recipe
- Recipe Name: Gingerbread Florentine Sandwich Cookies
- Ready In: 41 minutes
- Makes: 22 sandwich cookies
- Main Ingredients: almonds, butter, cream, molasses
- Flavor Profile: caramely, cozy, spiced gingerbread
- Dietary Info: gluten free, eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: thin, crispy caramel lace cookies with gingerbread cream filling
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Why You'll Love This Recipe
- Christmas Cookies: I love this gingerbread cookie recipe because it is festive and seasonal without the need for decorating!
- Naturally Gluten Free: My Florentines are naturally gluten free, making them perfect gingerbread sandwich cookies to bake so everyone can indulge. Whiles traditional Florentines include flour, I have developed my recipe to omit it naturally, so you don't even miss it!
- Egg-Free: These are eggless cookies, making them safe for egg allergy friends during the holiday season.
- Impressive: These Christmas cookies are seriously impressive with their thin, crispy, and caramel flavor! Filled with organic gingerbread buttercream filling, they are sure to be a hit this holiday season.
- Bakery Style: These homemade gingerbread cookies were so popular at my bakery during the holiday season. Now you can make these bakery style cookies at home!
- Minimal Ingredients: These sandwich cookies only require a few ingredients and if you are out of typical cookie baking ingredients like eggs, brown sugar, all purpose flour or baking soda, you don't need any of those to make this recipe!
I have pioneered the Florentine sandwich cookie and they were a best seller at my bakery for over a decade. We created the Florentine cookie out of scraps of almonds after sifting our homemade almond flour for macaron recipes like Chocolate Malt French Macarons and Strawberry French Macarons Without Food Coloring because we were trying to reduce food waste. And, the our Florentine sandwich cookies became even more popular than macarons (if you can believe it!), making batches upon batches nonstop!
Most people make Florentines and serve them plain, half dipped in chocolate, or with chocolate drizzled on top. But when we created our version of these almond cookies, I knew we had to sandwich them. And these Florentines are like a sandwich cookie on crack!
I have a whole chapter dedicated to Florentines in my book, Cookies for Everyone. But, with Christmas coming up, I wanted to share my Gingerbread Florentine Sandwich Cookies here so you guys can experience the magic of these Christmas cookies for the holidays.
If you are looking for more holiday cookies, also check out Maple Caramel Dark Chocolate Gingerbread Cookie Bars, Simple Christmas Shortbread Cookies, Chocolate Peppermint Crunch Cookies, or 12 Easy Festive Christmas Cookie Recipes! These Gingerbread Florentine Sandwich Cookies are definitely worthy of making it into a DIY Christmas Cookie Box!
Ingredients
- Almonds: You'll need organic blanched slivered almonds. This is super important because the almonds need to be be blanched and have no skins. They also need to be slivered as the food processor time is dependent on the size of the almonds to get the right consistency. Do not use almond flour in place of grinding up the almonds, I've tested it, this does not work.
- Butter: I always use salted butter, it's what used at my bakery for everything, including these cookies. But, unsalted butter is fine you'll just want to add a pinch of salt to the cookies and to the filling.
- Corn Syrup: I use organic light corn syrup by Wholesome. This is crucial for Florentines, don't skip it.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Molasses: You'll need organic blackstrap molasses for the gingerbread flavor. Check out the Difference In Molasses and Blackstrap Molasses for more info on buying molasses.
- Spices: I use organic ginger, cloves, and Korintje cinnamon (which is my favorite variety!). Check out the Best Cinnamon to Bake With for more info on cinnamon. You can also use my Homemade Gingerbread Spice Mix in place of all three spices if you have that in your pantry too! If you prefer a gingerbread spice with nutmeg or allspice, feel free to use your favorite, I just do not think it needs these!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Please use a scale for this recipe! These can be temperamental cookies and while I do provide cups measurements, the recipe card does not allow exact measurements (for example plus 2 tablespoons, so I have to result to heaping or scant measurements). So, always use weight measurements for the best results.
- Make sure to use slivered and blanched almonds and grind them. The food processor time is dependent on this exact almond. Using almond flour will not work.
- Make sure to use a heatproof bowl. Glass or metal will be hot so be careful when touching it, but plastic doesn't get so hot.
- The dough should be room temperature when balling, if they are too hot just give them some more time. This resting time and dough temperature really matters for perfect florentines.
- I use my stand mixer for ease, but if you want to use a different electric mixer for the filling, like a hand mixer, that also works.
- If you don't have a piping bag or tip, just frost the cookies with a butter knife or dollop a drop of frosting with a spoon. They'll just look more rustic!
- Make sure to store in a cool, dry place.
How to Make Gingerbread Florentine Sandwich Cookies
Step 1
To make the dough: Process the almonds in a food processor for exactly 30 seconds. Transfer the ground almonds to a large mixing bowl (heatproof bowl), add the sea salt, and whisk together to combine the dry ingredients.
Step 2
In a medium pot over medium heat, mix together the cane sugar, butter, cream, and corn syrup with a high heat 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 to combine the wet ingredients. Last, add the vanilla extract, and stir to combine completely.
Step 3
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.
Step 4
Using your hands, form the dough into 44 balls and place them on the prepared baking 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).
Step 5
Bake for 11 minutes, or until golden brown. Let cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, molasses, cream, cinnamon, cloves, and ginger. Mix on low speed 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.
Step 7
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.
Gingerbread Florentine Sandwich Cookies FAQ's
No, this will not work, I've tested before.
If you didn't let them rest until room temperature, then they will spread too much and be much more holey, which is not ideal as they will crack and break easily. To get the right texture, you need to let the dough rest until it's at room temperature and not hot to the touch.
If Florentines are too thick, you let them rest too long. There's a fine line here, which is why I provide a time estimate as well as a visual sign that the dough should be ready to bake. Don't just go off the time as it could take a bit longer to rest, but you shouldn't leave them for so long either.
Under baking or your oven temperature was not hot enough. The baking time is not set in stone as with Florentines it's incredibly easy to see if they are baked enough as they should be completely golden brown. If you notice they are a lighter color in the center, they are not done yet and will be soft if you remove them at this time. If your oven is temperamental, you can use an oven thermometer to ensure you are baking at the right temperature. Don't be afraid to bake a few extra minutes to get that golden brown color if you need to.
Under baking. If you don't bake long enough they can be soft in the center. Florentines should be golden brown in color, so if that means you need a few extra minutes in the oven, that's totally fine. Also, if you store your Florentines in an airtight container they will also become soggy, so they need to be stored in a cool, dry place.
If your oven temperature is too hot or you have hot spots in your oven. I always recommend having an oven thermometer in your oven. I have one in mine, even though my oven is very new, but I like to just glance at it to ensure I've got an accurate temperature. If your oven has hot spots (which gas ovens can have) you can rotate trays or try to use a middle rack and bake one at a time to avoid this.
If you didn't use parchment paper, they may stick. I highly recommend using parchment paper as noted in the recipe, this really helps with these thin and crispy cookies.
No, you do not! The cookies will look more rustic, but you can frost them just by adding a dollop of frosting on with a spoon or butter knife.
These need to be stored in a cool, dry place. It's best to just leave them out on the counter for a few days while you eat them. Avoid putting under a cake dome or in an airtight container as they will become soggy.
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Gingerbread Florentine Sandwich Cookies
Equipment
- Digital Food Scale
- Food Processor
- Heatproof Mixing Bowl
- Small Pot
- Half Sheet Pan
- Parchment Paper Sheets
- Stand Mixer (or hand mixer)
- Piping Bag
- Ateco Tip #864
Ingredients
Dough
- 170 grams blanched slivered almonds
- ¼ teaspoon fine sea salt
- 142 grams cane sugar
- 57 grams salted butter (chilled)
- 2 tablespoons heavy whipping cream
- 28 grams light corn syrup
- ½ teaspoon vanilla extract
Filling
- 340 grams powdered sugar (sifted)
- 170 grams salted butter (softened)
- 21 grams blackstrap molasses
- 1 to 2 teaspoons heavy whipping cream (or milk)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
Instructions
- To make the dough: Process the almonds in a food processor for exactly 30 seconds. Transfer the ground almonds to a large mixing bowl (heatproof bowl), add the sea salt, and whisk together to combine the dry ingredients.
- In a medium pot over medium heat, mix together the cane sugar, butter, cream, and corn syrup with a high heat 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 to combine the wet ingredients. Last, 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 baking 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.
- 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, molasses, cream, cinnamon, cloves, and ginger. Mix on low speed 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.
Notes
- Please use a scale for this recipe! These can be temperamental cookies and while I do provide cups measurements, the recipe card does not allow exact measurements (for example plus 2 tablespoons, so I have to result to heaping or scant measurements). So, always use weight measurements for the best results.
- Make sure to use slivered and blanched almonds and grind them. The food processor time is dependent on this exact almond. Using almond flour will not work.
- Make sure to use a heatproof bowl. Glass or metal will be hot so be careful when touching it, but plastic doesn't get so hot.
- The dough should be room temperature when balling, if they are too hot just give them some more time. This resting time and dough temperature really matters for perfect florentines.
- I use my stand mixer for ease, but if you want to use a different electric mixer for the filling, like a hand mixer, that also works.
- If you don't have a piping bag or tip, just frost the cookies with a butter knife or dollop a drop of frosting with a spoon. They'll just look more rustic!
- Make sure to store in a cool, dry place.
Nutrition
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These cookies are insanely good!