Gingerbread Florentines


Christmas High Altitude | Published December 8, 2021 by Mimi Council

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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 buttercream, which is what I'm doing with this recipe for Gingerbread Florentines. Trust me, this is a cookie that you need to include in your holiday cookie boxes!

If you love gingerbread as much as I do, be sure to check out some of my other favorite recipes like my Frosted Gingerbread Cookies, Frosted Gingerbread Banana Bread, or my Gingerbread Biscotti.

gingerbread florentines

Florentines are something I created and served at my bakery for years. And now that I've sold it, they are still making these cookies! The Florentines I make are naturally gluten free cookies, and they are so amazingly delicious that you literally don't even miss the wheat. And as someone who is in no way gluten free, trust me when I say that.

I have pioneered the Florentine sandwich cookie. 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 cookies, I knew we had to sandwich them. And our Florentines are like a sandwich cookie on crack!

I have a whole chapter dedicated to Florentine cookies in my book, Cookies for Everyone (along with tips and tricks and a step by step guide with photos on how to make the perfect Florentines!). But, with Christmas coming up, I wanted to share my Gingerbread Florentine recipe here so you guys can experience the magic of these cookies for the holidays.

gingerbread florentines

Why You'll Love This Recipe

Festive and Seasonal: I love this recipe because it is festive and seasonal without the need for decorating!

Naturally Gluten Free: My Florentine cookies are naturally gluten free, making them the perfect cookie to bake so everyone can indulge.

Impressive: These cookies are seriously impressive with their thin, crispy, and caramel flavor! They are sure to be a hit this holiday season.

Ingredients

Food to Live Organic Blanched Slivered Almonds

Frontier Co-Op Fine Sea Salt

Wholesome Organic Cane Sugar

Organic Valley Salted Butter

Organic Valley Heavy Whipping Cream

Wholesome Organic Light Corn Syrup

Simply Organic Vanilla Extract

Florida Crystals Organic Powdered Sugar

Wholesome Organic Blackstrap Molasses

Frontier Co-Op Organic Korintje Cinnamon

Organic Valley Grassmilk

Frontier Co-Op Organic Ginger

Frontier Co-Op Organic Cloves

gingerbread florentines

Tools Needed

Digital Food Scale

Food Processor

Small Pot

Heatproof Mixing Bowl

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Piping Bags

Ateco Tip #864

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woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

To make the dough: Process the almonds in a food proces­sor for exactly 30 seconds. Transfer the ground almonds to a plastic mixing bowl (or heatproof bowl), add the sea salt, and whisk together to combine.

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. 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 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).

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, milk, cinnamon, cloves, and ginger. 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.

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 florentines

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).
  • Make sure to use almonds and grind them, almond flour will not work.
  • I use a plastic bowl for these, because it won't burn your hands as this gets really hot. A heatproof bowl like glass or metal is also fine, just be careful when touching it.
  • The dough should be room temperature when balling, if they are too hot just give them some more time.
  • 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.

FAQ's

Can I just use almond flour instead of almonds?

No, this will not work, I've tested before.

Do I need a piping bag and tip?

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.

How do you store Florentine cookies?

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.

gingerbread florentines

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gingerbread florentines

Gingerbread Florentines

Mimi Council
Spice up your holiday cookie box this year with these Gingerbread Florentines. They are a light and crisp, caramely cookie that's filled with a spiced gingerbread filling.
Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 15 minutes
Total Time 41 minutes
Course Dessert
Cuisine American
Makes 22 sandwich cookies
Calories 216 kcal

Ingredients
 
 

Dough

Filling

Instructions
 

  • To make the dough: Process the almonds in a food proces­sor 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.
  • 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, milk, cinnamon, cloves, and ginger. 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.

Notes

High Altitude — Bake at 350°F for 10 minutes or until golden brown.

Nutrition

Calories: 216kcalCarbohydrates: 25gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 24mgSodium: 96mgPotassium: 71mgFiber: 1gSugar: 24gVitamin A: 279IUVitamin C: 0.01mgCalcium: 25mgIron: 0.3mg
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