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Florentines

Florentines

Florentines

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

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, 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

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Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★☆
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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