 |
| Gluten-free Florentines |
My husband's favorite gluten-free desert that we recently made for Father's Day continues to be a big hit at the parties. It's an easy (and cheap) recipe to make, crunchy and has lots of great flavor to it. Hope you enjoy!
Florentine Cookies Ingredients
- 1 3/4 cups sliced, raw almonds (about 5 ounces)
- 3 tablespoons gluten-free flour (I use millet or almond flour)
- Finely grated zest of 1 orange (about 2 tablespoons)
- 3/4 cup coconut sugar
- 2 tablespoons raw milk or heavy cream
- 2 tablespoons raw honey
- 5 tablespoons salted grass-fed butter
- 1/2 teaspoon pure vanilla extract
- 2 to 4 ounces organic dark chocolate chips
- 4 ounces crystallized ginger, chopped pea size
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper. Pulse the almonds in a food processor until finely chopped (pea size and smaller). I find it easier to chop them by hand in order to get the size I'm looking for without turning them into almond flour. Stir together the almonds, gluten-free flour, zest and salt in a large bowl.
Put the coconut sugar, milk, honey and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and coconut sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes. Stir in chocolate chips and ginger.
Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer whole parchment sheet to racks to cool. Put new parchment paper on sheet and repeat with remaining batter. Serve.