Florentine Biscuit Recipe

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

1. Grease a large baking sheet. Set aside.
2. Preheat the oven to 200ºC.
3. Mix the peels, hazelnuts, almonds, ginger, sugar and flour.
4. Finally, add the cream.
5. Place portions of the dough on the baking tray, leaving 2 cm between the cookies and flatten them so that they are thin.
6. Bake for approximately 10 minutes or until the edges are golden brown.
7. Let it cool and remove it from the pan very carefully so that it doesn’t break.
8. Melt chocolate in double boiler.
9. Using the back of a spoon, spread the melted chocolate over the back of the cookies.
10. When the chocolate begins to harden, create ripples in the chocolate using the tines of a fork.
11. 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

1. Line two baking sheets with parchment paper.
2. Preheat the oven to 180ºC.
3. Over low heat, melt the butter, sugar and honey.
4. Remove and let cool.
5. Add the remaining ingredients, except the chocolate.
6. Mix and, using a spoon, place spoonfuls of the mixture on the baking trays, leaving spaces for the dough to spread.
7. Bake for approximately 10 minutes.
8. Don’t let them overcook and get dark.
9. Leave them on the baking sheets for a few minutes and then carefully remove them and transfer them to a rack.
10. Melt the chocolate in a bain-marie and spread a thin layer over the surface of each cookie.
11. Before the chocolate hardens, make waves with the tines of a fork.