STREAMING NOW: Taste in Translation

Austrian Florentines (Echte Florentiner)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“An Austrian cookie despite its Italian sounding name.”
READY IN:
22mins
YIELD:
2 doz
UNITS:
US

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

Directions

  1. FOR THE CHOCOLATE GLAZE:
  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: