Florentine cookies
Votes: 7
Time: 2 hours 45 minutes
Complexity: easily
Quantity: 28 sandwich cookies
Complexity: easily
Quantity: 28 sandwich cookies
Treat your loved ones with crispy Italian cookies Florentine With a delicate texture and luxurious almond and caramel flavor, these cookies also feature a touch of orange zest and honey—the flavor and aroma are so wonderful you'll be unable to stop eating them! These cookies spread a lot during baking and become lacy, so space the dough mounds well apart to prevent them from sticking together. Florentini can be frozen if you're making them in advance for an event. For a fun presentation, sandwich two cookies together with melted chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups chopped almonds
- 2 tbsp. premium flour
- 2 tsp. grated orange zest
- 3/4 cup sugar
- 110 g butter, cut into pieces
- 1/3 cup whipping cream
- 2 tablespoons of honey
- 220 g of dark or semi-sweet chocolate granules
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Recipes with similar ingredients: premium flour, almond, Orange zest, dark chocolate, semi-sweet chocolate, chocolate chips (granules), cream, honey
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 175°C.
- Line a large baking sheet with parchment paper. In a medium bowl, combine the almonds, flour, and zest. In a medium saucepan, combine the sugar, butter, cream, and honey and heat over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove from the heat. Stir in the almond mixture.
- Cool the dough for 20 minutes, stirring occasionally.
- Place 8 mounds (2 teaspoons each) of dough onto the prepared baking sheet, spreading them out evenly (the cookies will spread). Lightly smooth the dough with your finger.
- Bake the cookies until golden and puffy, about 10 minutes. Carefully slide the parchment paper and cookies onto a wire rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining dough, lining the baking sheet with clean parchment each time. The cookies can be baked, cooled completely, and stored in an airtight container in the freezer. Defrost before serving.
- Place the bowl with the chocolate over a pan of simmering water and stir until the chocolate melts. Spread the melted chocolate on the bottom of one cookie. Place the second cookie on top, bottom side down, pressing gently to adhere. Repeat with the remaining cookies and chocolate.
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