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.

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