Gluten Free Florentine Cookies
Jules Shepard’s recipes, author of Jules Gluten Free, never disappoints me with her delicious Gluten Free recipes. Today we are featuring her Gluten Free Florentine Cookies — a delicate lacy cookie made with or without chocolate drizzle!
Florentine Cookies
- 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 1/4 cup granulated sugar (evaporated cane; vegan sugar; etc.)
- 2 Tbs. honey or agave nectar
- 1 cup (150 gr) coarsely chopped nuts (I used peanuts & raw almonds)
- 2 tsp. citrus peel/zest (lemon; orange; etc.)
- 2/3 cup (90 gr) Jules Gluten Free™ All Purpose Flour
- 1/4 tsp. baking powder
- pinch of salt (only if the nuts you use are not salted)
Optional Chocolate Drizzle:
- 3 oz dairy-free chocolate chips (Enjoy Life Foods®)
- 1/4 tsp. vegetable oil
Directions
Preheat oven to 325° F (static).
In a small saucepan, melt butter with sugar and honey over low-medium heat until the sugar is dissolved. Bring to a gentle boil, then remove from heat.
Chop nuts and stir together in a small bowl with citrus peel, Jules Gluten Free™ All Purpose Gluten-Free Flour, baking powder and salt, if using. Add melted butter mixture and stir well.
Spoon tablespoons of mix onto parchment-lined baking sheets – spaced at least 2 inches apart to allow for spread. Bake one sheet at a time for 10-11 minutes, or until the mixture has spread into flattened, lacey, light brown cookies. Remove to cool on a wire rack while baking the next sheet of cookies. Cool completely before storing or adding chocolate drizzle.
If using chocolate:
Once the cookies are fully cooled, prepare the melted chocolate (if desired) by placing the chocolate and oil in a medium-sized heatproof bowl or saucepan. Fill a slightly larger saucepan filled with 1 inch of water and bring to a low simmer; set the chocolate bowl over, but not touching, the water. Stir until melted and smooth.
“Brush” onto the undersides of the cooled cookies with a rubber spatula, drizzle over the tops of the cookies in geometric or fun designs, or place a dollop in the middle of one cookie and sandwich with another.
Store separated by parchment or waxed paper, in an air-tight container or freeze.
Yield: Approximately 20 cookies.
If you are not familiar with Jules or her products, I highly recommend you check out her website: Jules Gluten Free. Sign up on her email list and receive discount codes for her numerous Gluten Free flour mixes.
Check out her books listed below:
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