Very thin almond cookie with candied fruit and peel, covered in chocolate. Traditional Italian cookie.
Ingredients
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
Directions
- 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.
Notes
- Secondary photo thanks to distopiandreamgirl cc.