This Florentine Cookies Recipe is an easy but impressive treat to serve your guests or gift at the holidays. Wrapped up in cellophane and tied with a ribbon you can win over the pickiest gift recipient.
Combine the sweetener, butter, molasses, and cream in a small saucepan. Bring to a boil and boil for one minute. Remove from the heat and add the chopped almonds. Cool for 20 minutes.
Preheat the oven to 350. Stir the gelatin into the cookie dough. Drop rounded tablespoons onto the parchment-lined baking sheets, 8 cookies per tray. Spread the dough into thin circles.
Bake for 10 minutes or until golden around the edges. Cool completely.
Melt the chocolate in the microwave or on a double boiler. (I melt chocolate by microwaving for 30-second increments and stirring after each. When it is 75% melted just stir until the rest of the chocolate melts).
Spread the bottom of one cookie with a little chocolate. Sandwich with another cookie. Store in the refrigerator. They are crisper after chilling.
Substitutions will work in most recipes. They may not work in candies, such as caramel.
*** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1/2 tsp divided by 8 servings. That is less than 1 gram of carbs from the molasses. If you prefer you can just omit it.