Florentines - Fiorentine (Florentine Cookies)

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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.”
READY IN:
20mins
YIELD:
20 cookies
UNITS:
US

Ingredients Nutrition

  • 14 cup walnuts
  • 14 cup almonds
  • 1 tablespoon raisins
  • 1 tablespoon candied citrus peel (orange and lemon)
  • 2 ounces butter
  • 14 cup sugar
  • 12 ounce candied cherry (about 5)
  • 12 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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