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.
________________________________________________________________
Ingredients
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
________________________________________________________________
Directions
- 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 the 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 an airtight container for up to 1 week.
