Florentines are my favorite cookies, always have been. They’re simple, pack a ton of flavor and are quite versatile with what ingredients you use.
A couple notes: using real, dried cherries over craisins make a serious difference, IMO. Hazelnuts can be exchanged with pistachios or even macadamia nuts. Sub other flours for oat as needed- heck, use what you have on hand. Save half of the orange to zest over the chocolate- it intensifies the flavors!
Happy eating!
Monique
Small Batch Florentines {gf, v}
1 heaping tbls coconut oil
1.5 tbls maple syrup
2 tbls oat flour
3 tbls chopped hazelnuts
2 tbls chopped sliced almonds
2 tbls chopped dried cherries
1/2 tsp cinnamon
1 orange
Toppings: 1/4 cup Dark chocolate, flakey salt and orange zest
Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
Melt the coconut oil and maple syrup together.
Stir together with the oat flour, hazelnuts, sliced almonds, chopped cherries, cinnamon and the zest of one-half an orange.
Scoop little spoon-sized mounds on a sheet pan a flatten slightly. (I got 12 cookies out of this batch.) Bake at 350° for 12 minutes.
Let rest until completely cooled!
Melt chocolate. Pick up each cookie. Smear chocolate on the backside, make a wavy design with the fork tines. Sprinkle with flaky salt and the other half of the orange zest. Let sit for the chocolate to harden before enjoying.
