Florentines are thin Italian cookies that traditionally do not use flour, instead getting their volume and texture from chopped nuts, generally almonds, pecans or hazelnuts, and rolled oats. Their light and nutty flavor has made them a popular treat around the Christmas and Thanksgiving holidays, but they can also be enjoyed year round. For more information on these classic cookies, read on to learn how to make Florentines.

One distinct characteristic about florentines is their thin appearance, making the cookies crispy and light. The thin nature allows them to be used as sandwich cookies, with fillings of any kind, although chocolate and jam are popular choices. Traditionally, most florentines recipes suggest the cookies be dipped in melted chocolate after baking.

The cookies themselves can be varied in numerous ways, both by the type of nuts used and by other ingredients, such as orange zest or melted chocolate to make the cookies unique. Other popular varieties add in finely chopped dried fruits, including raisins and cherries.

While the cookies are fairly quick and easy to make, melting chocolate for the finishing touch can be a bit tricky. For basic florentines, you will need to gather your ingredients, then prepare, bake, coat and serve.

• 2 cups almonds
• 1/2 cup rolled oats
• 1 1/4 sticks butter
• 1 cup sugar
• 2 tbsp. honey
• 3 tbsp. heavy cream
• 1 egg
• 1 tsp. vanilla extract
• Zest from one orange
• 2 cups chocolate chips or baking chocolate

1. Preheat your oven to 350 degrees F.
2. Line your cookie sheets with wax paper and set aside.
3. Place the almonds and oats in a blender or food processor and pulse until finely chopped.
4. Heat the butter, sugar, honey and cream in a saucepan until it reaches a rolling boil.
5. Mix in the almond and oats mixture, cooking for about four minutes or until slightly thickened.
6. Add in the egg, vanilla extract and orange zest, stirring until well combined.
7. Drop by teaspoons onto the lined cookie sheets.
8. Bake for 12-14 minutes or until browned around the edges.
9. Allow to cool briefly on the cookie sheet, then transfer to wire racks to cool completely.
10. Melt the chocolate in the top of a double boiler over low heat.
11. Spread a thin layer of melted chocolate over one side of the cookies.
12. Place on wax paper and allow to sit until the chocolate is set.
13. Serve and enjoy!

• Try the recipe with walnuts, pecans or hazelnuts for additional flavors.
• Add in one tablespoon each of raisins, candied cherries and other dried fruits, all chopped, if desired, for a enhanced fruity flavoring.
• Use the cookies as the basis for sandwich cookies, filling the centers with jam or a thin layer of melted chocolate.