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Florentines

Florentines

Florentines

Florentines
4.0 rating based on 12,345 ratings
4/5 (3)
Course: ChocolateDifficulty: Medium
Serving:

12

cookies
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Very thin almond cookie with candied fruit and peel, covered in chocolate. Traditional Italian cookie.

Ingredients

  • 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

Directions

  • 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.

Notes

  • Reviewers, please help us out and note the yield. Thanks!
  • Photo by distopiandreamgirl under Creative Commons license.

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★★★★☆
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.
- Lassie

★★★☆☆
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.
- A Baker

★★★★★
I really liked it.. it turned out alot better than I thought it would.. I don't have much luck with recipes.. thanks
- A Baker
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