Florentines

From the kitchen of Carly

Thin, lacy almond wafers studded with candied orange peel and bound with cream and butter. These crisp Italian cookies hit that sweet spot between chewy and crunchy, with bright citrus notes cutting through the richness. Pure elegance in every bite.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup heavy cream
  • 11/2 cup sugar
  • 13 tablespoons butter
  • 11 1/4 cups finely chopped almonds
  • 13/4 cup finely chopped candied orange peel
  • 11/3 cup flour

Instructions

  1. In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil. Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour. Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula. Bake the cookies in a moderate oven (350°F) for about 10 minutes. Remove them from the oven and let them stand for about 5 minutes. Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze. Chill them.

  2. Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water. Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted. For an easier glaze, use melted bittersweet chocolate.