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Author Notes: Fiorentines are very elegant traditional Italian biscuits made from a caramel base with dried fruits on top, normally candied lemon rind and nuts. The biscuits after being cooked are coated on the bottom with dark chocolate. They are great with your coffee or to eat with a vanilla ice-cream. This recipe is easily doubled or tripled.
- Maria Teresa Jorge
Serves 12 cookies
- 5.4 ounces sugar
- 1.8 ounces liquid honey
- 5.7 ounces liquid cream
- 1 ounce candied orange rind
- 1 ounce candied red cherries
- 1.5 ounces blanched and peeled pistacchios
- 3.5 ounces slivered almonds
- 5.5 ounces dark chocolate
- Pre-heat the oven to 300º F.
- Cut the candied orange rind and the candied cherries in very small pieces.
- In a pan over medium heat, bring the sugar, cream and liquid honey to a boil and simmer for 5 minutes. Add the slivered almonds, the pistacchios and the cut up candied fruits.
- Line 2 baking trays with parchment paper. Drop a tablespoon of the sugar, cream almond and fruit mixture, leaving 1 1/2 inch between each cicle because they will spread while cooking.
- Bake the Florentines for 10 to 15 minutes or until they are golden brown (don't let the almonds over toast because they will turn bitter. Remove from the oven and let cool on the baking tray for 3 hours.
- Gently lift them with the help of a spatula and turn them upside down on a cooling rack.
- Melt the chocolate in a bain-marie keeping it always at a warm temperature (100ºF) so it will harden again afterwards. Allow to cool slightly until it thickens slightly.
- Brush the bottom of the florentines with a good coat of melted but dense chocolate and chill for 10 minutes.
- If you want the chocolate underneath the florentines to have little ridges, after 5 minutes in the fridge remove and make lineson the chocolate surface with a fork. Chill again until chocolate hardens.
- Will keep in airtight container for 2 weeks.
- Options for Florentines: Use white or milk chocolate, use candied orange rind, candied green cherries cut up in small pieces and use pinenuts instead of pistacchios.
- This recipe was entered in the contest for Your Best Holiday Cookie
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