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Florentines	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4 stars stars based on 3 reviews
  •   100% would make this again
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1 cup blanched almonds, finely chopped
1/2 cup mixed candied fruits & peels, finely chopped
1/3 cup butter
1/3 cup milk
1/4 cup sugar
2 tablespoons honey
1/4 cup to 1/2 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
2 tablespoons shortening

Preheat oven to 350 F. In a bowl combine almonds, fruits and peels; set aside. In a medium saucepan combine butter, milk, sugar and honey. Bring to a full rolling boil, stirring occasionally. Remove from heat. Stir in almond mixture; stir in 1/4 cup flour (adding more if mixture is too liquid). Drop by level tablespoonfuls, at least 3 inches apart, onto a greased and floured baking sheet. (Prepare only 6 cookies at a time on a baking sheet.) Using back of spoon, spread dough to 3-inch circles. Bake at 350 for 8-10 minutes. Remove from oven and let stand 1 minute on baking sheet. Carefully remove with spatula to waxed paper. Cool completely. In a small saucepan melt chocolate pieces and shortening over low heat. When cookies are cooled, evenly spread bottom of each cookie with about 1 teaspoon of the chocolate mixture. When chocolate is almost set, draw wavy lines through it with tines of a fork. Store cookies, covered, in refrigerator.

Note: Reviewers, please help us out and note the yield. Thanks!

Photo by distopiandreamgirl under Creative Commons license.

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Reviews of Florentines:

1-3 of 3 reviews  

  Lassie in Scotland  Dec 27, 2014
Would make this again.
Based on the review about how rich these were and making more bite-sized, I used a half-tablespoon measure to drop them on the cookie sheet, and spread them to 1.5\". Baked for 7 mins 30 secs and this made 36 biscuits. 4 stars

  V  Dec 13, 2010
Would make this again.
This is a really rich cookie! I think your choice of fruits, as far as color as taste, makes all the difference. The recipe as shown makes a dozen cookies. I think if I make them again, I will make them more bite-sized because they are so rich. The recipe will yield more that way. I also think it could benefit from a hint of vanilla or almond extract. 3 stars

  A cookie baker in Indiana  Dec 21, 2002
Would make this again.
I really liked it.. it turned out alot better than I thought it would.. I don't have much luck with recipes.. thanks 5 stars

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