Chocolate Florentine Cookie Sandwiches


Ingredients (for 20 pieces)

1 stick unsalted butter

1/2 cup granulated sugar

1 tablespoon of all purpose flour

pinch of salt

1 cup, minus 2 tablespoons almond meal

2 tablespoons of whole milk

1 teaspoon of finely grated orange zest (only the orange part of it)

1/2 cup 50% cacao (at least) chocolate ­chopped


Preheat the oven to 350°F. Melt the butter in the nonstick saucepan at low heat, stir until completely melted. Add sugar, pinch of salt and all purpose flour and whisk until sugar is completely dissolved and butter is no longer separated (it should look like a mayonnaise).

Whisk in almond meal and milk and stir until smooth and slightly thickened.

Remove from the heat and stir in finely grated orange zest. Set aside until cool enough to handle, 5 – 10 minutes.

Line 2 baking sheets with parchment paper, and lightly grease the paper with oil or cooking spray. Using the teaspoon, drop the batter onto prepared baking sheets (1 cookie = 1 rounded teaspoon), leaving about 7 to 8 cm between each cookie since they spread.

Bake until cookies spread out, bubble, and are golden brown, about 8 to 10 minutes. Rotate the baking sheets halfway through baking time. Slide parchment paper with cookies onto racks; cool completely.

Let baking sheets cool completely, then repeat process with remaining batter, lining baking sheets with fresh parchment paper between batches.

Stir chopped chocolate in a metal bowl, set over saucepan of simmering water until melted and smooth. Using an offset spatula, spread the melted chocolate on bottom of half the cookies, then top with remaining cookies to form sandwiches. Chill to set chocolate, about 20 minutes.

Store layered between sheets of parchment paper in airtight containers in refrigerator.