Archives

Florentines are a beautiful and delicious thin lacy cookie made with almonds held together with caramelized sugar and then drizzled with chocolate. They are incredibly easy gluten-free cookie to make and perfect for the holidays or even a New Years Eve celebration!

Print Recipe
Florentine Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Servings
cookies
Ingredients
Course Dessert
Servings
cookies
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, break up the almond slices a little by hand. Mix with the flour, zest, and salt.
  3. In a saucepan, combine the sugar, syrup, creamer, and butter. Bring to a boil, and then continue to boil for about 2 minutes. Combine with the flour mixture.
  4. Drop by teaspoons onto parchment-lined baking sheets, making sure to spread them out at least 2 – 3 inches apart. (To make them round, allow to cool briefly, then roll with hands to form balls).
  5. Bake at 350 degrees for 8 – 10 minutes until golden brown.
  6. Dip or drizzle with chocolate.
Recipe Notes

Miyoko shows you how to make these classic cookies:

Share this Recipe

Chef Nicole Derseweh brings you a scrumptious Pumpkin Pie recipe with a little spin on the crust! No boring white flour crust here. Try this rich pretzel crust using our VeganButter. Serve it at your next holiday gathering!

Print Recipe
Pumpkin Pie with Pretzel Crust
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Servings
people
Ingredients
Course Dessert
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F and pre grease a pie pan and set aside.
  2. In a food processor combine shredded coconut, pretzels, walnuts, brown sugar and pumpkin pie spice, pulse until crumbled.
  3. In a small sauce pan melt down Miyoko's Butter. Zest fresh ginger into the melted butter. Combine your crumbled ingredients with the melted butter mixture.
  4. Pour into your pre greased pie pan and press into your pie pan to create the crust.
  5. To make the filling combine all wet ingredients into a large mixing bowl and stir until well mixed.not stir in the dry ingredients.
  6. Pour filling into already assembled crust. Top pie with a little fresh orange and ginger zest. Bake for 60 minutes.
  7. Top with a dollop of my vegan mascarpone and serve.
Recipe Notes

Share this Recipe

February 14, 2017

Falling Under the Sicilian Spell

While in Puglia, Italy for our Vegano Italiano 2016 tour, we learned how to make this classic specialty from the “Mamas”. Learn how to make this beautiful ear shaped pasta. Simply add your favorite sauce. 

January 17, 2017

Smokey Sweet Potato Boats

These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse.

January 4, 2017

Well-Crafted Macaroni and Cheese Mix

There’s no shame in saying it— we’ve all had macaroni and cheese
 out of the box. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes!

January 3, 2017

Golden Turmeric Rice with Smoked Farmhouse

Friend of Miyoko’s Kitchen, Lani Muelrath, is an award-winning, nationally recognized presenter and speaker who brings a passion about the plant-based, vegan, active, mindful living to the stage. Lani shares her simple yet completely satisfying recipe for Golden Turmeric Rice topped with a little smoky Aged English Smoked Farmhouse vegan cheese.

December 30, 2016

Florentine Cookies

Florentines are a beautiful and delicious thin lacy cookie made with almonds held together with caramelized sugar and then drizzled with chocolate. They are incredibly easy gluten-free cookie to make and perfect for the holidays or even a New Years Eve celebration!

/** Accordian Fix for Faq page */