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–+ servings
gingerbread florentine sandwich cookies leaning up against a glass milk bottle on a white marble counter.

Gingerbread Florentine Sandwich Cookies

Mimi Council
Spice up your holiday cookie box this year with these Gingerbread Florentine Sandwich Cookies. They are a light and crisp, caramely cookie that's filled with a spiced gingerbread filling.
5 from 1 vote
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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

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

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.
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
Want more recipes?Follow along on @mimisorganiceats for more inspiration!