Description
Florentines are delicate, crispy, and chewy lace cookies, typically made with nuts and candied fruit, then coated on one side with chocolate. They are a classic Italian confection, perfect for special occasions or as a delightful treat.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/4 cup (85g) honey or golden syrup
- 1/4 cup (60ml) heavy cream
- 1 1/2 cups (150g) sliced almonds
- 1/2 cup (75g) candied orange peel, finely chopped
- 1/4 cup (35g) all-purpose flour
- 1/4 teaspoon salt
- 6 ounces (170g) dark chocolate, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium saucepan, combine butter, sugar, honey (or golden syrup), and heavy cream. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil and boil for 1 minute, stirring occasionally.
- Remove from heat and stir in the sliced almonds, chopped candied orange peel, flour, and salt until well combined.
- Drop small spoonfuls (about 1 teaspoon each) of the mixture onto the prepared baking sheets, leaving about 2 inches between them as they will spread.
- Bake for 8-10 minutes, or until golden brown and bubbly around the edges. The centers may still look soft, but they will crisp up as they cool.
- Remove from oven and let the Florentines cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They will be very delicate when warm.
- Once completely cool, melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water, or in the microwave in 30-second intervals, stirring until smooth.
- Dip the flat (bottom) side of each Florentine into the melted chocolate, scraping off any excess. Place the chocolate-coated Florentines chocolate-side up on a clean piece of parchment paper or wax paper.
- Allow the chocolate to set completely at room temperature or in the refrigerator for faster setting.
Notes
- For best results, ensure the Florentines are completely cool before coating with chocolate to prevent the chocolate from melting.
- Store Florentines in an airtight container at room temperature for up to 1 week.
- You can substitute other nuts like pistachios or hazelnuts for the almonds, or other candied fruits for the orange peel.
- For a thinner, lacier cookie, spread the mixture more thinly on the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg