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vegan Florentine cookies

Vegan Florentine Cookies

  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 50 cookies 1x


Ultra crunchy vegan Florentine cookies with salted pistachios and chocolate


  • 60g shelled salted pistachios (1/2 cup)
  • 100g white granulated sugar (1/2 cup)
  • 40g rice syrup or honey (2 tablespoons)
  • 60g vegan butter (1/2 stick)
  • 60g soy cream* (1/4 cup)
  • 200g blanched sliced almonds (2 and 1/2 cups)
  • 200g dark chocolate (7 oz)


  1. Preheat the oven to 180C (350F) and set out two sheets of parchments paper and a rolling pin.
  2. Roughly chop the pistachios.
  3. In a saucepan, combine the sugar, rice syrup, butter and soy cream. Bring to a boil and cook continuously for 5 minutes, stirring consistently.
  4. Add the sliced almonds and chopped pistachios and quickly combine everything.
  5. Transfer the mixture onto a sheet of parchment paper. Cover with a second piece of parchment paper and roll out into a rectangle shape with the rolling pin.
  6. Remove the top parchment paper, place onto a baking sheet and bake in the preheated oven for about 12-15 minutes, until golden brown.
  7. Remove from the oven and let it cool slightly. (It should be slightly firm but still malleable.) Then transfer to a large chopping board and cut into squares. Let the cookies cool completely. 
  8. While they are cooling, melt the chocolate over a double boiler** until smooth.
  9. Dip the bottom of the cookies into the melted chocolate. If desired, fill the rest of the chocolate into a piping bag (or a small plastic bag with a hole cut in one of the corners) and drizzle it over the cookies.
  10. Let the cookies cool completely.


*The kind that substitutes heavy cream

**To make a double boiler, add a bit of water to a pot and bring to a simmer. Then put a heat-proof bowl on top of it.

Store in an airtight container, in a cool place, for up to 1 week.

Keywords: vegan Florentine cookies, vegan, Christmas cookies, cookies, pistachios, almonds