Crisp Florentine Cookies
Submitted by texascook
Thin, lacy Italian Florentine cookies loaded with nuts and candied orange peel in a caramelized cream base. Shatteringly crisp with just 6 ingredients. Drizzle with melted chocolate for the classic finish.
YIELD
24 servingsPREP
10 minCOOK
12 minREADY
22 minThese paper-thin, caramel-laced cookies are the kind of thing you find in fancy European bakeries and think you could never make at home. You absolutely can.
Blanched nuts and candied orange peel get pulsed in a food processor, stirred into a hot cream-and-sugar base, then dropped by teaspoonfuls onto a baking sheet. They spread into delicate golden discs with lacy, crisp edges and a bittersweet citrus bite from the candied peel.
Six ingredients. Twenty-two minutes. Pure elegance.
Variations
- Chocolate-dipped Florentines: Spread melted dark chocolate on the flat side of each cooled cookie for the classic bakery treatment.
- Hazelnut version: Use all hazelnuts and swap the orange peel for candied ginger.
Kitchen Tips
- Grease the cookie sheet well. These will cement themselves to an ungreased pan.
- Space them 2 inches apart. They spread dramatically as the sugar caramelizes.
- Let them cool on the sheet until they firm up. Move them too soon and they’ll shatter or fold.
Ingredients
Directions
PREHEAT OVEN TO 325℉ (160℃).
Heat cream, sugar and salt together.
Place nuts, candied peel and flour in a food processor with the steel blade, and chop coarsely, turning the machine on and off.
Stir this into hot ingredients and cook until the mixture thickens, about 2 minutes.
Drop by teaspoons, 2 inches apart, on a well-greased cookie sheet.
Bake for 12 minutes, until brown around the edges.
Cool slightly on sheet. Remove and let cool until crisp.
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