Florentine Almond Triangles with Chocolate Dip
Two-part cookie combining a buttery vanilla shortbread base with a caramelized almond and candied fruit topping, finished with dark chocolate. The contrast of crisp cookie and chewy almond layer with bright citrus and warm spice makes these elegant triangles ideal for holiday platters or afternoon tea. This version uses a food processor for quick dough preparation and a distinctive triangular cut that showcases the chocolate-dipped points.
Ingredients
- 3 ½ tbsp butter, softened
- ⅓ cups sugar, granulated
- 1 pinch salt, fine
- ½ teaspoon vanilla sugar
- 1 egg, room temperature
- 1 ¼ cups flour, all-purpose
- ½ teaspoon baking powder
- 7 tbsp butter
- ½ cups sugar, granulated
- 2 tablespoons water
- 3 ½ oz almonds, chopped
- 3 ½ oz almonds, ground
- 1 ¾ oz candied fruit, mixed, choppeddried cranberries or raisins1:1 wtfruity
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- 1 tangerine, zest only, grated
- 1 pinch cardamom, ground
- ¼ teaspoon cinnamon, ground
- 3 tablespoons apricot jam
- 3 ½ oz baking chocolate, choppeddark chocolate (70%)1:1 wtbitter
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Instructions
- 1
Combine butter, sugar, salt, vanilla sugar, and egg in food processor until smooth.
- 2
Add flour and baking powder, pulse until dough forms; add 1-2 tablespoons flour if too sticky.
- 3
Roll dough between two sheets of parchment to 25-15 ¾" size; remove top sheet.
- 4
Heat butter, sugar, and water in saucepan until butter melts and mixture simmers.
- 5
Stir in chopped and ground almonds, candied fruit, tangerine zest, cardamom, and cinnamon; cool slightly.
- 6
Spread apricot jam across dough in thin layer.
- 7
Spread almond-fruit mixture evenly over jam.
- 8
Bake until golden, approximately 20 minutes.
- 9
Cool slightly, then cut into 4-2 ⅓" squares; cut half of squares diagonally to form triangles.
- 10
Melt chocolate over double boiler or in microwave.
- 11
Dip one pointed corner of each triangle into melted chocolate.
- 12
Set on parchment to cool and set.
Tips
Roll dough between parchment sheets to prevent sticking and ensure even thickness critical for uniform baking.
Cool almond topping briefly before spreading so it doesn't melt jam or soften cookie base.
Dip chocolate point immediately after cooling so it adheres; chill finished cookies to set chocolate quickly.
Good to Know
Airtight container at room temperature up to 5 days. Chocolate-dipped point may soften if stacked; separate layers with parchment.
Bake and cut 1 day prior. Dip in chocolate up to 4 hours before serving. Do not refrigerate or chocolate coating becomes dull.
Room temperature preferred for optimal texture contrast. Serve with coffee, tea, or dessert wine.
Common Mistakes
Do not skip cooling almond topping to avoid melting jam and destabilizing cookie base.
Do not over-mix dough after adding flour to avoid tough, dense texture.
Do not cut while hot to prevent crumbling and uneven triangles.
Substitutions
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FAQ
Can I make the dough ahead?
Yes. Refrigerate dough wrapped in plastic up to 2 days. Let soften slightly before rolling for easier handling.
What if I don't have a food processor?
Cream butter and sugar by hand with wooden spoon or mixer, then fold in remaining base ingredients gently until combined.
Can I freeze these cookies?
Freeze baked, uncoated cookies up to 1 month in airtight container. Dip in chocolate after thawing. Do not freeze chocolate-dipped cookies as coating separates.