Use a scant topping spoonful; almond slices spread as the honey warms and can run over the shortbread base.
A thin honey-almond topping bakes onto small shortbread coins, caramelizing lightly around the edge for a crisp, nutty finish.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Honey Almond Florentine Shortbread Coins Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- saucepan
- rolling pin
- small cutter
- baking sheets
- parchment
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Chill the dough
- Chill the dough: Mix cookie butter, sugar, flour and salt; roll 1/4 inch thick, chill 20 minutes and cut 24 small rounds.
Bake and set
- Bake and set: Bake at 325°F (165°C) for 10 minutes.
Make the dough or filling
- Make the dough or filling: Warm honey and topping butter until combined; stir in almonds.
Bake and set
- Bake and set: Spoon a thin amount onto each parbaked round and return to the oven for 8–10 minutes until the almonds are golden.
Cool and finish
- Cool and finish: Cool on the tray until the honey sets.
Chef’s Science & Pro Tips
Ingredient science
Parbake the bases until set before adding the honey-almond layer.
Technique & texture
Stir the topping constantly and keep heat low to avoid scorching the honey.
Finishing & serving
Leave cookies on the tray until fully cool so the caramelized edge firms.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 3 days | Airtight at room temperature up to 3 days. |
| Refrigeration | As described | No refrigeration needed. keep the topping dry. |
| Raw freezing | up to 1 month | Freeze unbaked shortbread rounds up to 1 month. parbake before adding topping. |
| Baked freezing | up to 1 month | Freeze baked coins airtight up to 1 month. |
| Restoring | As described | Thaw uncovered. if topping softens, crisp briefly in a low oven and cool. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can maple syrup replace honey?
Maple syrup behaves differently and may remain softer; the recipe is developed for honey.
Why are the edges bitter?
Honey or almond slices may have overbrowned; remove when golden, not deep amber.
How do I lift the cookies?
Wait until the topping has set and use a thin offset spatula to release the edges.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
