YIELD: 12 COOKIES
Even though the name sounds wholly Italian, these cookies most likely originated in French kitchens, with the name simply a nod to the Tuscan city.
As beautiful as they are tasty, don’t be intimidated by the Florentine; they are a snap to make. Be sure to leave extra space in between each cookie, as they spread! Aim for about six per standard-size cookie sheet.
1¼ cups sliced almonds ¼ cup superfine brown rice flour ⅓ cup sugar 4 tablespoons non dairy margarine ¼ cup agave ¼ teaspoon salt ⅓ cup non dairy chocolate, melted 2 tablespoons finely chopped Candied Orange Peels or orange zest
• Preheat oven to 350°F. • In a medium bowl, combine the almonds and the brown rice flour. In a small saucepan, mix together the sugar, margarine, agave, and salt and bring to a boil, stirring often. Remove immediately from heat and stir mixture into the almond mixture. Mix until totally combined and drop by heaping tablespoons onto a parchment-lined cookie sheet, about 3 inches apart. Using a lightly greased fork, press down cookies into a flat circle, so that the almonds are in a single layer. • Bake for 5 minutes, rotate the cookie sheet, and bake for 4 to 5 minutes more, until the edges of the cookies are golden brown. Let cool completely and then drizzle with melted chocolate and sprinkle with orange peel. Let chocolate firm up before serving. Store in airtight container for up to 1 week.