Florentines - Fiorentine (Florentine Cookies) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My husband Mike makes these fabulous flat (no-flour) Italian cookies every year for the holidays, and they're absolutely heavenly! These cookies are an excellent addition to food gifts, as they will keep for a long time. Silpat baking sheets are very helpful when making these little gems. Ingredients:
1/4 cup walnuts |
1/4 cup almonds |
1 tablespoon raisins |
1 tablespoon candied citrus peel (orange and lemon) |
2 ounces butter |
1/4 cup sugar |
1/2 ounce candied cherry (about 5) |
1/2 ounce crystallized ginger |
1 tablespoon cream |
4 ounces semisweet baking chocolate |
Directions:
1. Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
2. Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
3. Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
4. Remove from heat and mix well with cream and fruit-nut mixture.
5. Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
6. Bake at 300 degrees F for 10 minutes or until golden brown.
7. Let cool on cookie sheet for 1 minute before carefully removing with spatula.
8. Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.
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