Fresh off my Italian adventure, I’ve been in quite the mood to dive back into my kitchen and prepare Italian favorites my style — i.e. gluten and dairy free! While I didn’t visit Florence on this trip, it apparently doesn’t matter, for these lacy, delicate, so-called “Florentine” cookies weren’t born in the Tuscan capital at all. They were likely instead hatched in France, using traditional French ingredients like cream, butter, flour and chocolate, and the favorite French cooking method of making a roux. (read here to see more on the speculation of the origin of Florentines)

At any rate, I was intrigued by these unusual cookies and also had a bit of a sweet tooth after a week in Italy with nary a gluten free dessert. I can happily assure you that these fancy cookies, though lacking in accurate history, lack nothing in taste!

This is quite a simple recipe, too. If you choose to leave off the optional chocolate drizzle, there’s really not much to be done but to chop the nuts. I love quick and impressive-looking recipes – no one needs to know your secret that these are a breeze to whip up!

Enjoy my take on Florentines – the New World’s version of this Old World fancy favorite!



Yield: approx. 20 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 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) gfJules ™ All Purpose Gluten Free Flour
  • 1/4 tsp. baking powder
  • pinch of salt (only if the nuts you use are not salted)

Optional Chocolate Drizzle:


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, gfJules™ 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.

Once the cookies are fully cooled, prepare the melted chocolate 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.

Gluten Free, Dairy Free Florentines by gfJules are so easy to make!


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10 thoughts on “Florentines

  1. these are very good. Threy turned out a little different thatn I expecte, but still bety tasty. I decided after tasting that I would put chocolate all over the top. One of my friends tried them that does not have Gluten issues and said you would never know these were gluten free. also I decided nect time to put the chocolate chips in with the dough and then back. I think this will be very tasty as well. you can just eat this dough by its self…

    • Hi Anna – so glad you tried them! They are delicious, and more delicate, though not crunchy, like they look. I love them! So glad you and your non-GF friend did too!

  2. Jules, your recipes look delicious and I would like to order your flour, however…I notice the corn ingredients and was wondering if they would happen to be non-gmo? Or would you be willing to make a similar product that is organic/non-gmo for those who realize what a health difference that makes? A ton of research is out there regarding allergies to food and gmo’s. I am opening a healing retreat and want to offer gluten and dairy free but need those items to meet my other standards as well. Thank you!

    • Sheryl, we are working on that issue – I understand and fully appreciate the need for non-GMO ingredients. We are working on it!

    • Lauren, if you don’t over-bake them, they are actually rather chewy. They aren’t toffee-like though, in that they don’t (thankfully!) stick to your teeth. They are quite delicate and light, but the nut flavor is unmistakable. I’m quite smitten with these cookies! :)

  3. These look wonderful. I’ve been wanting to find an easy yet fancy GF cookie and this just fits the bill. I’m going to make a batch this weekend. And I have a brand new, unopened bag of Jules flour.

    • Yay! Hope you enjoy MsJay! My kids have been running around with chocolate-covered faces, showing how much even they are loving this new (to us) cookie!