Florentine Cookie Cups

October 13, 2023 by Lisia Childs
Stack of Florentine Cookie Cups

Florentine cookie cups are the perfect vessel for delicious treats like mousse or ice cream. With a delicious nutty, caramel-y, crunch, they’ll definitely compliment your dessert, and just might actually be the best part.

Florentine Cookie Cup with white chocolate mousse and berries

Here are some of my favorite mousse fillings for these cups. Chocolate Mousse, Lemon Mousse, Raspberry Mousse, Blueberry Mousse, or Vanilla Ice Cream.

Florentine Cookie Cups
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Easy Step-By-Step Instructions for Florentine Cookie Cups

In food processor, pulse 8 ounces blanched, slivered almonds until the consistency of course bread crumbs.
Ingredients for Florentine Cookies
Combine chopped almonds with 3 tablespoons all-purpose flour and 1/4 teaspoon salt. Set aside.
Making Florentine Cookies
In a heavy two-quart pot, over low heat, melt 5 tablespoons butter. Stir in ½ cup brown sugar,
¼ cup granulated sugar, 2 tablespoons heavy cream, and 2 tablespoons corn syrup. Increase the heat to medium, and …
Making Florentine Cookies
… stirring constantly, bring to a rolling boil. Boil for 1 minute. Remove from heat, and …
adding vanilla to caramel sauce
… stir in 1 teaspoon vanilla extract.
Making Florentine Cookies
Pour over almond mixture, and stir just until completely incorporated.
Making Florentine Cookies
Set aside until cool enough to handle (20-30 minutes).
Florentine Cookie Cups
Line a baking sheet with parchment or a silicone mat, and preheat oven to 400 degrees F.
Making Florentine Cookies
Scoop rounded teaspoons of dough, and roll into 1-inch balls. Be careful not to make them too big because they will spread a lot. Place the 6 inches apart on prepared baking sheets. I can bake 3 at a time. Bake at 350 degrees for 10-12 minutes. Watch carefully toward the end as they burn quickly. You want them to be completely flat, golden in color, and dry in the center.
Florentine Cookies
Cool on baking sheet for 2 minutes.
Molding Florentine Cookie Cups
As soon as they are firm enough to handle, lay the flexible cookies over an upside-down bowl, and …
Molding Florentine Cookie Cups
… gently shape them around the bowl.
Shaping Florentine Cookie Cups
Allow to cool shaped around the bowl for at least 5 minutes or until hardened.
Florentine Cookie Cups
Remove from mold, and allow to cool another 10 minutes.
Florentine Cookie Cups
Store them in an airtight container at room temperature for up to a week, but be sure to separate them with pieces of parchment, if stacked.
Florentine Cookie Cup with White Chocolate mousse and berries
Fill them with your white chocolate mousse and berries. Here’s our favorite white chocolate mousse recipe. Also, Here are instructions on how to keep your berries fresh for several days and weeks.

Free Printable Recipe for Florentine Cookie Cups

Stack of Florentine Cookie Cups

Florentine Cookie Cups

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Ingredients
  

  • 1 ¾ cups blanched slivered almonds
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 5 tablespoons butter
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • ½ teaspoon vanilla extract

Instructions
 

  • In food processor, pulse almonds until finely chopped. In small mixing bowl, combine chopped almonds, flour, and salt. Set aside.
  • In heavy sauce pan, over low heat, melt butter. Stir in sugars, cream, and corn syrup, and increase the heat to medium. Stirring constantly, bring to a rolling boil, and boil for 1 minute. Remove from heat, and add vanilla.
  • Pour into nut mixture, and stir until completely incorporated. Cover and refrigerate for 1 hour, or until completely cool.
  • Line baking sheets with parchment or silicone mats, and preheat oven to 350 degrees F.
  • Scoop rounded teaspoons of dough, and roll into 1-inch balls. Place them 3-4 inches apart on prepared baking sheet, and bake for 10-12 minutes. Watch carefully as they will burn quickly. Cool on baking sheet for 2 minutes.
  • As soon as they are firm enough to handle, lay the flexible cookies over an
  • upside-down bowl, and gently shape them around the bowl. Allow to cool completely.
  • Store in an airtight container at room temperature for up to a week.

Notes

Makes approximately 18 (4-inch) cookie cups