These ultra-thin, crisp Florentine cookies are made with toasted sesame seeds , sliced almonds , and a fragrant honey-butter caramel base . They’re finished with a hint of orange zest and a touch of salt, and optionally drizzled or dipped in dark chocolate. Think of them as the nutty, lacy cousins of brittle or toffee—more refined, less cloying, and utterly snackable.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsAbout 24 small cookies
Base
½ cup granulated sugar
¼ cup honey
¼ cup unsalted butter (or coconut oil for dairy-free)
1 tbsp all-purpose flour (or almond flour for GF option)
1 tbsp orange zest (from 1 large orange)
½ tsp vanilla extract
Pinch of fine sea salt
Nuts & Seeds
½ cup sliced almonds
⅓ cup white sesame seeds
2 tbsp black sesame seeds (optional, for visual contrast)
Optional Chocolate Coating
3 oz dark chocolate (60–70% cacao), melted
Pinch of flaky sea salt, for finishing
Prep & Preheat
1
Preheat oven to 350°F (175°C) .
Line 2 baking sheets with parchment paper or silicone baking mats (essential to prevent sticking).
Toast the Nuts & Seeds
2
In a dry skillet over medium heat, lightly toast sesame seeds and almonds until golden and fragrant, about 3–5 minutes .
Set aside to cool slightly.
Make the Florentine Base
3
In a small saucepan, combine sugar , honey , and butter . Heat over medium, stirring, until mixture comes to a gentle boil.
Remove from heat and quickly stir in:
Flour (to help bind)
Orange zest
Vanilla extract
Salt
Toasted nuts and seeds
Mix until everything is evenly coated and sticky.
Spoon & Bake
4
Drop teaspoon-sized mounds of batter onto prepared sheets, spacing them at least 2–3 inches apart —they spread a lot!
Flatten each mound slightly with a damp spoon or offset spatula.
Bake for 7–9 minutes , or until edges are golden brown and centers are set.
Watch closely after 7 minutes—they can burn quickly.
Cool
Optional: Add Chocolate
6
Once fully cool, drizzle or dip one side of each Florentine in melted dark chocolate .
Place on parchment until set. Sprinkle with flaky sea salt if desired.
Tips for Success
7
Don’t overcrowd the pan—these spread a lot . Bake in batches if needed.
If they spread unevenly, you can reshape with a round cutter while still warm.
For extra shine, brush lightly with corn syrup after cooling (pastry trick!).
Variations
8
Swap almonds for pistachios , pecans , or pumpkin seeds
Add a pinch of ground ginger or cardamom for spice
Use brown sugar instead of white for a deeper caramel flavor
Suggested Pairings
9
Drink: Jasmine tea, espresso, or dessert wine
Occasion: Holiday cookie trays, edible gifts, or elegant coffee breaks
Serve with: Citrus curd, panna cotta, or simple sorbet
Ingredients About 24 small cookies
Base
½ cup granulated sugar
¼ cup honey
¼ cup unsalted butter (or coconut oil for dairy-free)
1 tbsp all-purpose flour (or almond flour for GF option)
1 tbsp orange zest (from 1 large orange)
½ tsp vanilla extract
Pinch of fine sea salt
Nuts & Seeds
½ cup sliced almonds
⅓ cup white sesame seeds
2 tbsp black sesame seeds (optional, for visual contrast)
Optional Chocolate Coating
3 oz dark chocolate (60–70% cacao), melted
Pinch of flaky sea salt, for finishing
Directions Prep & Preheat
1
Preheat oven to 350°F (175°C) .
Line 2 baking sheets with parchment paper or silicone baking mats (essential to prevent sticking).
Toast the Nuts & Seeds
2
In a dry skillet over medium heat, lightly toast sesame seeds and almonds until golden and fragrant, about 3–5 minutes .
Set aside to cool slightly.
Make the Florentine Base
3
In a small saucepan, combine sugar , honey , and butter . Heat over medium, stirring, until mixture comes to a gentle boil.
Remove from heat and quickly stir in:
Flour (to help bind)
Orange zest
Vanilla extract
Salt
Toasted nuts and seeds
Mix until everything is evenly coated and sticky.
Spoon & Bake
4
Drop teaspoon-sized mounds of batter onto prepared sheets, spacing them at least 2–3 inches apart —they spread a lot!
Flatten each mound slightly with a damp spoon or offset spatula.
Bake for 7–9 minutes , or until edges are golden brown and centers are set.
Watch closely after 7 minutes—they can burn quickly.
Cool
Optional: Add Chocolate
6
Once fully cool, drizzle or dip one side of each Florentine in melted dark chocolate .
Place on parchment until set. Sprinkle with flaky sea salt if desired.
Tips for Success
7
Don’t overcrowd the pan—these spread a lot . Bake in batches if needed.
If they spread unevenly, you can reshape with a round cutter while still warm.
For extra shine, brush lightly with corn syrup after cooling (pastry trick!).
Variations
8
Swap almonds for pistachios , pecans , or pumpkin seeds
Add a pinch of ground ginger or cardamom for spice
Use brown sugar instead of white for a deeper caramel flavor
Suggested Pairings
9
Drink: Jasmine tea, espresso, or dessert wine
Occasion: Holiday cookie trays, edible gifts, or elegant coffee breaks
Serve with: Citrus curd, panna cotta, or simple sorbet
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