Vegan Florentines (Almond Lace Cookies)
Vegan, gluten-free
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Traditional Florentine cookies made vegan and gluten-free!
Yield
27 Cookies
Prep Time
30 Minutes
Cook time
1 Hour
Total Time
1 Hour, 30 Minutes
Ingredients:
- 1 & 3/4 cup (190g) sliced blanched almonds
- 3 tbsp (25g) gluten-free all-purpose flour (or other flour)
- 1 tbsp orange zest
- 1/4 tsp fine grain sea salt
- 1/2 cup (85g) coconut sugar (or cane sugar or Sucanat)
- 1/4 cup (40g) non-dairy buttery spread (I used soy-free Earth balance)
- 2 tbsp brown rice syrup
- 2 tbsp full-fat canned coconut milk (use the cream from the top of the can)
- 1 tsp pure vanilla extract
- 1/4-1/3 cup dark chocolate, melted
- 1/2 tsp coconut oil
- Confectioner’s sugar/icing sugar, to garnish
Directions:
- Preheat oven to 275°F and line a large baking sheet with parchment paper.
- Finely chop sliced almonds and place in a large mixing bowl. Stir in the rest of the dry ingredients (flour, orange zest, salt, sugar).
- In a medium-sized pot, add the wet ingredients (non-dairy butter, brown rice syrup, coconut cream) and stir until combined. Increase heat to medium-high and bring to a low boil. Immediately remove from heat and stir in the vanilla extract.
- Add the dry ingredients into the wet ingredients and stir until combined. Set aside to cool for about 10-15 minutes.
- Wet fingers and shape dough into tiny 1/2 tablespoon balls. Roll with hands into a uniform ball and place on baking sheet, at least 3 inches apart. Repeat until you can’t fit anymore on the baking sheet.
- Bake for 10 minutes at 275°F, rotate the pan, and bake for another 7-9 minutes. Allow to cool for 5 minutes on the pan and then carefully transfer to cooling rack. Repeat baking process for the rest of the dough. When cookies are cool, place on paper towel and press lightly to absorb any butter on the bottom of the cookie.
- Melt chocolate and coconut oil over low heat. Drizzle cookies with melted chocolate (a fork works fine for this) and sift with icing sugar. Chill in the freezer until hardened, Cookies also freeze well.
- You can substitute the coconut sugar for cane sugar or even Sucanat sugar.
- I have not tried subbing the coconut cream, but you might be able to replace it with non-dairy creamer or even a splash of almond milk. I wouldn’t add much because you don’t want the batter to be too wet.
- I have not subbed the brown rice syrup, but if you eat honey you can sub it with that. I don’t know how maple syrup or agave would turn out. If you try it please leave a comment and let us know.
- I used an orange flavoured chocolate for this cookie and it paired nicely with the orange zest. If you aren’t an orange fan, feel free to leave out the zest or try subbing it with a touch of lemon or lime zest or even with a bit of almond extract instead of zest.
- I used gluten-free all-purpose flour in this recipe, but you can also use whole wheat pastry flour, all-purpose, spelt, etc.
- Since I could only bake 10 cookies at one time, this process took some time. You might be able to bake two cookie sheets at once, just be sure to rotate the pans accordingly and adjust the baking time if necessary.