Florentine Almond Cookies


by: Joana's Kitchen

To make these cookies, you will first make caramel and then cook the caramel with butter to make butterscotch. Stir sliced almonds into the butterscotch and spread the mixture over a prebaked sheet of pastry. When the butterscotch mixture hardens, cut the sheet of pastry into squares.


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serves: 50

1 recipe sweetened basic pie and tart pastry dough

1 1/2 cups sugar

9 tablespoons butter

2 cups sliced almonds

3/4 cup heavy cream

Nutrition Facts
Florentine Almond Cookies

Servings Per Recipe: 50

Amount per Serving

Calories: 70

  • Total Fat: 4.6 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 8 mg
  • Sodium: 19.2 mg
  • Total Carbs: 6.9 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 6.2 g
  • Protein: 0.9 g

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1.  "Dock" a sheet of dough, cover it with parchment paper and another sheet pan, and bake. Remove the top sheet pan and the top parchment paper and continue baking until the pastry is pale brown.

2.  Cook the sugar into caramel.

3.  When the caramel is a deep brown, add the butter. Cook over low heat until the mixture smells like butterscotch.

4.  Add the almonds and stir gently for 30 seconds. Stir in the cream. Simmer for about 1 minute.

5.  Spread the almond mixture evenly over the sheet of prebaked dough. Bake until the nut mixture sets.

6.  Let the sheet cool and transfer it to a cutting board. Cut it into squares.

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