Vietnamese-inspired Florentines

Recipe

Vietnamese-inspired Florentines

Crispy Coconut Florentines with a Vietnamese Twist

4.6 out of 5

In Vietnamese cuisine, bold flavors and fresh ingredients are key. These Vietnamese-inspired Florentines combine the classic Italian treat with the vibrant flavors of Vietnam. With a crispy coconut base and a hint of aromatic spices, these cookies are a delightful fusion of cultures.

Jan Dec
Dessert› Cookie› Florentines
European cuisine› Mediterranean cuisine› Italian cuisine
Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

20 minutes

Cooking time

10-12 minutes

Total time

30-32 minutes

Yields

Makes approximately 12 Florentines

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free (if using dairy-free butter), Egg-free, Gluten-free (if using gluten-free flour), Nut-free (if omitting almonds)

Allergens

Milk (in condensed milk), Tree nuts (almonds)

Not suitable for

Vegan (contains condensed milk), Paleo

Ingredients

While the original Italian Florentines are typically made with almonds and honey, this Vietnamese adaptation incorporates coconut and Vietnamese spices to add a unique twist. The flavors of lemongrass, ginger, and cinnamon elevate these cookies to a whole new level, giving them a distinct Vietnamese flair. We alse have the original recipe for Florentines, so you can check it out.

Nutrition

  • Calories: 150 kcal / 628 KJ
  • Fat: 8g (Saturated Fat: 6g)
  • Carbohydrates: 18g (Sugars: 14g)
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. 2.
    In a saucepan, combine the shredded coconut, granulated sugar, condensed milk, unsalted butter, lemongrass paste, ground ginger, and ground cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
  3. 3.
    Remove the saucepan from heat and stir in the all-purpose flour, sliced almonds, and dried cranberries until well combined.
  4. 4.
    Drop spoonfuls of the mixture onto the prepared baking sheet, leaving space between each cookie.
  5. 5.
    Flatten each spoonful with the back of a spoon to create thin, round cookies.
  6. 6.
    Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  7. 7.
    Remove from the oven and let the Florentines cool completely on the baking sheet before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

  • Lemongrass — Use fresh lemongrass stalks and finely chop them to make a paste. Alternatively, you can use store-bought lemongrass paste.
  • Condensed milk — If you prefer a dairy-free version, substitute with coconut condensed milk.
  • Sliced almonds — Toast the almonds in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their flavor.

Tips & Tricks

  • For an extra crunch, dip the bottom of each Florentine in melted dark chocolate before letting them cool.
  • Experiment with different dried fruits such as raisins or chopped apricots for added variety.
  • Store the Florentines in an airtight container to maintain their crispiness.
  • Serve these cookies alongside a cup of Vietnamese coffee for a delightful combination of flavors.
  • If you prefer a spicier kick, add a pinch of chili powder to the mixture.

Serving advice

Serve these Vietnamese-inspired Florentines as a sweet treat with a cup of Vietnamese tea or coffee. They also make a lovely addition to a dessert platter or as a homemade gift.

Presentation advice

Arrange the Florentines on a decorative plate or a wooden serving board. Dust them with powdered sugar for an elegant touch. Garnish with a sprig of fresh mint or a slice of dried lemongrass for a pop of color.

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