Gluten Free Florentines (Lacy Italian Cookies)

READY IN: 2hrs


  • 2
    cups planter's sliced almonds, chopped
  • 1
    tablespoon rice flour
  • 1
    tablespoon tapioca flour
  • 2
    teaspoons grated orange zest
  • 34
    cup sugar
  • 12
    cup butter, cut into pieces
  • 13
    cup whipping cream
  • 2
    tablespoons honey
  • 8
    ounces ghirardelli dark chocolate chips


  • Preheat the oven to 350 degrees positioning the rack in the center of the oven.
  • Line a heavy large baking sheet with parchment paper.
  • In a medium bowl, mix almonds, flour and zest.
  • Heat a saucepan to medium heat and stir the sugar, butter, cream, and honey until the sugar dissolves. Bring the mixture to a boil and then remove from heat.
  • Stir in the almond mixture. Cool for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie (it will not seem like enough, but the cookies will spread while cooking), spoon 8 mounds of the batter onto the prepared baking sheet and flatten each one slightly with your finger.
  • Bake the cookies about 10 minutes until they are lacy (holes in them) and golden brown.
  • Slide parchment paper with cookies to a rack to cool completely. Then transfer the cookies to paper towels. Repeat with the remaining batter.
  • FREEZING: Cool completely and put in an airtight container in your freezer for up to two months! (Imagine having your holiday cookies done in October!). Defrost before continuing with recipe.
  • SANDWICH COOKIES: Stir the chocolate in a double boiler (or bowl set over simmering water) until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie and then sandwich with another cookie. Repeat with the remaining cookies.