Ingredients
- 120ml Quebec maple syrup (dark)
- 50g unsalted butter
- 60ml heavy cream
- 100g sliced almonds
- 50g candied orange peel, minced
- 30g all-purpose flour
- 100g dark chocolate (for coating)
Method
- Boil maple syrup, butter, and cream in a saucepan for 1 minute.
- Stir in almonds, orange peel, and flour to form a wet batter.
- Drop spoonfuls onto a lined baking sheet and flatten slightly.
- Bake at 165°C (325°F) for 10 minutes until golden; let cool.
- Melt dark chocolate and brush onto the flat bottom of each cooled cookie.
Conversion and rationale
Original sweetener (classic version): 100g white sugar and 2 tbsp honey
Conversion used: Replaced sugar and honey with 120ml dark maple syrup. Reduced oven temperature by 15°C to prevent the delicate edges from burning.
Why Quebec maple syrup: Maple syrup pairs naturally with toasted almonds and orange peel, enhancing the caramelized depth of traditional Florentines while providing a local, mineral-rich alternative to refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →