Florentine Cookies
A pretty little cookie to welcome the New Year ✨
These StFlorentine Cookies are crisp, buttery, and lightly scented with Earl Grey, finished with a golden almond florentine topping and a hint of orange. Delicate yet celebratory, they feel just right for ringing in 2026, something special to share with loved ones, gift in little boxes, or enjoy quietly with a cup of tea as the year begins. Here’s to starting the new year sweet, slow, and beautiful 🌟
Ingredients:
Earl Grey Cookie Base
50g unsalted butter, softened
45g icing sugar
10g whole egg
100g cake flour
3g Earl Grey black tea leaves (finely ground)
Florentine Nut Topping
20g unsalted butter
20g honey
40g granulated sugar
20g chopped orange peel
Pinch of salt
40g fresh cream
70g almond slices
Instructions:
Preheat the oven to 160°C and line a baking tray with parchment paper.
Make the cookie dough: cream 50g unsalted butter with 45g icing sugar until smooth.
Add 10g whole egg and mix until fully combined.
Fold in 100g cake flour and 3g Earl Grey tea leaves (finely ground) until a dough forms.
Roll the dough between two sheets of parchment paper to 3–4mm thick, then chill in the freezer for 15 minutes.
Cut out star shapes (or any festive shapes) and place them on the prepared tray.
Bake at 160°C for 8 minutes, then remove and let the cookies cool completely.
Make the topping: add 20g unsalted butter, 20g honey, 40g granulated sugar, 20g chopped orange peel, a pinch of salt, and 40g fresh cream to a saucepan.
Heat gently until everything melts, then bring to a light bubble.
Add 70g almond slices and cook on medium–low heat, stirring, until the mixture looks glossy and lightly sticky.
Work quickly: spoon and shape the sticky almond topping onto the cooled cookie bases.
Bake again at 170°C for 8–10 minutes, watching closely so they don’t burn.
Cool completely on the tray (they crisp up as they cool), then enjoy.