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Austrian Florentines (Echte Florentiner)

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“An Austrian cookie despite its Italian sounding name.”
2 doz

Ingredients Nutrition

  • 14 cup butter
  • 13 cup firmly packed light brown sugar
  • 2 tablespoons honey
  • 2 tablespoons light corn syrup
  • 1 tablespoon heavy cream
  • 34 cup sifted cake flour (Not self rising flour)
  • 14 teaspoon salt
  • 1 cup blanched slivered almond
  • 3 ounces candied orange peel, finely chopped
  • CHOCOLATE GLAZE (triple to use in this recipe)
  • 3 ounces semisweet chocolate pieces
  • 3 tablespoons butter


  2. Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water. Remove from heat and stir until chocolate is melted. Blend in butter. This will also glaze one 8-inch tubed cake. Triple the recipe for the cookies.
  3. FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy. Add honey, corn syrup, and cream gradually, beating well after each addition.
  4. Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Mix in almonds and candied peel.
  5. Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
  6. Bake at 350°F about 7 minutes. (Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.).
  7. Cool 2 to 3 minutes on cookie sheets. Carefully remove cookies to wire racks; turn flat side up and cool completely.
  8. Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze. When chocolate is almost set, draw wavy lines through glaze. About 2 dozen cookies.
  9. Canadian Family Cookbook.

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