Almond, Cherry and Ginger Florentines

December 9, 2009

Author Notes: I've made many variations of the classic Italian florentine, and chanced upon this delicious combination last year. MrsWheelbarrow

Serves: 5 dozen


  • 2 ounces unsalted butter
  • 2/3 cup heavy cream
  • 1/2 cup sugar
  • 1/2 teaspoon coarse salt
  • 1 pound sliced almonds
  • 1 cup crystalized ginger, rough chopped
  • 1/2 cup dried sour cherries, chopped
  • 1/2 cup golden raisins
  • 1/4 cup flour
In This Recipe


  1. Bring butter, cream, sugar and salt just to a boil in a small saucepan.
  2. Toss almonds, ginger, cherries, raisins and flour until combined.
  3. Add the cream/butter mixture to the nuts and fruit and mix to blend. Chill overnight.
  4. Stir well, then portion out the cookies, about 1 Tbls each, forming and pressing each portion into a flat round. Place on parchment lined sheet pans about an inch apart.
  5. Bake for 12 minutes, until golden and bubbly.
  6. Cool completely, then peel from parchment. Store between layers of wax paper. Will keep for about a week.
  7. *Note - you want no more than 1 c of dried fruit, and can substitute apricots, currant, blueberries, mango, etc.

More Great Recipes:
Cookie|Almond|Cherry|Fruit|Ginger|Raisin|Milk/Cream|Sheet Pan|Vegetarian|Dessert

Reviews (7) Questions (2)

7 Reviews

Author Comment
MrsWheelbarrow March 26, 2011
I was just alerted to the omission of the oven temperature. <forehead slap> So so sorry! Preheat oven to 325°.
Culinista A. March 17, 2010
looks delicious!
Author Comment
MrsWheelbarrow March 17, 2010
I hope you try the recipe. It's one of my most requested cookies.
Kelsey B. March 16, 2010
Ginger - perfect!
Author Comment
MrsWheelbarrow March 17, 2010
Thanks, Kelsey. You'll like them - they can *definitely* be made during naptime!
Maria T. December 10, 2009
Looks delicious and a great combination of flavours. The ginger must give it an exquisite taste. Thank you for sharing the recipe.
WinnieAb December 9, 2009
Sounds wonderful!