Home » Recipes » Drop Cookies » Florentines




0 from 0 votes
4.0 rating based on 12,345 ratings
4/5 (3)
Course: Drop CookiesCuisine: ItalianDifficulty: Medium



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


  • 1 cup blanched almonds, thinly sliced or finely chopped

  • 1/2 cup mixed candied fruits & peels, finely chopped

  • 1/3 cup butter

  • 1/3 cup milk

  • 1/4 cup granulated 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. Grease and flour a baking sheet. (Tip: use a muffin top pan or a whoopie pie pan for perfectly round Florentines.)
  • 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 prepared baking pan. (Prepare only 6 cookies at a time on a baking sheet.) Using back of spoon, spread dough to 3-inch circles.
  • Bake 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.




Name & Location
(example: Sue in LA)

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
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: