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Two versions of these wonderful Italian cookies to accompany your tea. Enjoy this exquisite treat!
Ingredients 1st Version
- 3 tablespoons of wheat flour
- ½ cup (tea) of brown sugar
- ½ cup (tea) of cream
- ¼ cup (tea) of candied orange peel
- ¼ cup (tea) of chopped hazelnuts
- ½ cup (tea) of flaked almonds
- 1 teaspoon crystallized ginger (optional)
- 200 grams of milk chocolate
Preparation Mode
- Grease a large baking sheet. Set aside.
- Preheat the oven to 200ºC.
- Mix the peels, hazelnuts, almonds, ginger, sugar and flour.
- Finally, add the cream.
- Place portions of the dough on the baking tray, leaving 2 cm between the cookies and flatten them so that they are thin.
- Bake for approximately 10 minutes or until the edges are golden brown.
- Let it cool and remove it from the pan very carefully so that it doesn’t break.
- Melt chocolate in double boiler.
- Using the back of a spoon, spread the melted chocolate over the back of the cookies.
- When the chocolate begins to harden, create ripples in the chocolate using the tines of a fork.
- Let it dry on parchment paper.
Mom’s Tips
The ripples in the chocolate coating are traditional in Florentine cookies.
You can pack the florentines by stacking them inside a plastic bag or transparent cellophane. Close with a ribbon tie.
Florentines can be stored in an airtight container for 5 days.
The cookies can be presented in different colors. You can cover them with 1/3 semisweet chocolate, 1/3 white chocolate and 1/3 milk chocolate. You can also use different shades of chocolate and spread them in a zigzag pattern to create a beautiful effect.
Yields approximately 15 units.
Ingredients 2nd Version
- 60 grams of sifted wheat flour
- 60 grams of sugar
- 60 grams of butter
- 1 tablespoon of honey
- 45 grams of finely chopped cherries or candied fruit
- 45 grams of finely chopped blanched almonds
- 1 tablespoon fresh cream
- 1 teaspoon Sicilian lemon juice
- 175 grams of semisweet chocolate in pieces
Preparation Mode
- Line two baking sheets with parchment paper.
- Preheat the oven to 180ºC.
- Over low heat, melt the butter, sugar and honey.
- Remove and let cool.
- Add the remaining ingredients, except the chocolate.
- Mix and, using a spoon, place spoonfuls of the mixture on the baking trays, leaving spaces for the dough to spread.
- Bake for approximately 10 minutes.
- Don’t let them overcook and get dark.
- Leave them on the baking sheets for a few minutes and then carefully remove them and transfer them to a rack.
- Melt the chocolate in a bain-marie and spread a thin layer over the surface of each cookie.
- Before the chocolate hardens, make waves with the tines of a fork.
Source: https://www.receitasdemae.com.br/receitas/florentino-biscuit-florentine/