Top | Cookies, Brownies, and Bar Cookies
(recipe, Caroline Cummins)
Florentines are thin, lacy drop cookies that consist of little more than almonds, citrus, butter, and a sugar syrup to hold everything together. Drizzling or painting chocolate onto each cookie is optional, but very festive and certainly delicious.
Most Florentine recipes are pretty similar; this version was adapted from recipes on Chow and the King Arthur Flour website.
- 1½ cups sliced (not slivered) almonds
- ½ cup finely diced Candied Citrus Peel, or the finely minced zest of 2 large oranges
- ¼ cup unbleached all-purpose flour
- ⅛ cup granulated sugar
- ⅛ cup brown sugar
- ¼ cup light corn syrup
- 4 Tbsp. (½ stick) unsalted butter, cut into several smaller pieces
- 1 Tbsp. heavy cream
- ¼ tsp. salt
- 3 or 6 ounces semisweet or bittersweet chocolate, in chips or chopped (optional)
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Put the almonds, candied citrus or minced zest, and flour in a medium bowl and toss lightly to combine.
- Put the sugars, corn syrup, butter pieces, cream, and salt in a medium saucepan and stir to combine. Over medium heat, bring to a boil, then remove the pan from the heat. Add the almond mixture and stir to combine.
- Drop heaping teaspoons of the batter onto the prepared baking sheets, leaving at least three inches of space around each dollop. Using a rubber spatula, pat the batter dollops into fairly flat circles.
- Bake for five minutes, then rotate the baking sheets and bake for another five minutes, until the florentines are a light golden-brown around their edges. Remove from the oven and let the cookies cool on the baking sheets for two minutes. With a spatula, carefully remove the cookies onto wire racks to finish cooling, about 20 minutes.
- If using the chocolate, put the racks of cooled cookies over the baking sheets to catch any dripping chocolate. Depending on how much you like chocolate, you'll need either the three ounces of chocolate (for a light drizzling of chocolate over the cookies) or the six ounces (for painting the bottoms of the cookies).
- Melt your preferred amount of chocolate chips in a small saucepan over low heat. (You may need to heat the chocolate for a while in order to get it liquid enough to work with. If necessary, add a little corn syrup to the chocolate to thin it out.) For drizzling, dip a fork into the liquid chocolate and drizzle it over the tops of the florentines in a zigzag pattern. For painting, dip a pastry brush into the liquid chocolate and carefully paint a thin layer of chocolate over the bottoms of the cookies; place the cookies top-side down on the racks to let the chocolate set.
- Let the cookies sit until the chocolate has set, about 30 minutes.
You can store the florentines in an airtight container for several days.