Italian cookies "Florentini"

Votes: 34

Time: 1 hour 35 minutes
Complexity: easily
Quantity: 60 cookies

Florentines are crispy cookies with a hint of almond and caramel. To make them, grind the almonds until they're finely ground, not powdered or paste-like, but rather in small chunks. Mix them with sugar, corn syrup, butter, and a little flour, and for a more vibrant flavor, add orange zest. The resulting dough forms a dense ball. Once baked, they'll spread out into thin, lace-like cookies. Florentines are delicious straight out of the oven, but if you're making them for a special occasion, you can give them a more sophisticated look by drizzling them with chocolate icing. Or double the fun and sandwich two Florentine halves, sealing them with 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.

Ingredients for the recipe:

1 and 3/4 cups chopped blanched almonds (about 150 g)
3 tbsp. flour
Finely grated zest of 1 orange (about 2 tbsp)
1/4 teaspoon fine salt
3/4 cup sugar
2 tbsp. heavy cream
2 tablespoons corn syrup
5 tbsp (75 g) butter
0.5 tsp vanilla extract
60-120 g dark chocolate, chopped, for topping

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond, cream, corn syrup, dark chocolate, Orange zest

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper.
Grind the almonds in a food processor until finely ground, but not pasty. In a large bowl, combine the almonds, zest, and salt.

In a small saucepan, combine the sugar, cream, corn syrup, and butter. Heat over medium heat, stirring occasionally, until the mixture comes to a boil and the sugar is completely dissolved. Continue cooking for 1 minute. Remove from the heat and add the vanilla, then pour the liquid mixture into the almond mixture and stir. Set aside to cool for about 30 minutes so the batter can be handled.
Using a teaspoon (for 7 cm cookies) or a tablespoon (for 15 cm cookies), scoop the dough into balls. Place the balls on the prepared baking sheet, spacing them 7-10 cm apart from each other, as they will spread during baking.
Bake 1 baking sheet at a time until cookies are thin and evenly golden brown, rotating the baking sheet halfway through baking, 10 to 11 minutes.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Repeat with the remaining dough. Place the finished cookies on a serving platter, spreading 0.5 teaspoon of chocolate on one half of the cookie and topping with the other half. Store cookies neatly stacked in an airtight container, separated by parchment or waxed paper, for up to 3 days without chocolate. Florentine cookies are best kept away from damp pastries and cakes..

Cookie recipe "Florentini Espresso".

Chocolate toppingPlace the chocolate in a medium bowl. Pour 2 cm of water into the pan and bring to a gentle simmer. Place the bowl over the pan, making sure the bottom doesn't touch the water. Stir the chocolate until it melts and becomes smooth.

Alternatively, place the chocolate in a microwave-safe bowl. Melt the chocolate at 50% power for 1 minute, until softened. Stir and continue heating until the chocolate is completely melted, another 1-2 minutes. Then, make chocolate decorations: drizzle the melted chocolate over the cookies, creating your desired design. Leave at room temperature for the chocolate to set.