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58 Ratings
5 star values:
5
4 star values:
10
3 star values:
25
2 star values:
13
1 star values:
5
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Florentine Cookies
Recipe Summary
Yield: Makes about three dozen
Ingredients
Ingredient Checklist
3/4 cup honey
3/4 cup sugar
2 tablespoons unsalted butter
1 cup almonds, finely chopped
1 cup toasted hazelnuts, chopped
1 cup dried sour cherries, chopped
1/2 cup dried apricots, chopped
1 cup candied orange peel, chopped
1/2 cup all-purpose flour
Pinch of ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of white pepper
Vegetable shortening, melted and cooled
1 pound best-quality bittersweet chocolate, such as Callebaut or Valrhona, chopped
Cook's Notes
To toast hazelnuts, roast them in a 350-degree oven just until you smell a toasted aroma. Then, rub the skins off with a tea towel.
Gallery
Florentine Cookies
Recipe Summary
Yield: Makes about three dozen
Gallery
Florentine Cookies
Florentine Cookies
Florentine Cookies
Recipe Summary
Yield: Makes about three dozen
Recipe Summary
Yield: Makes about three dozen
Yield: Makes about three dozen
Makes about three dozen
Ingredients
Ingredients
- 3/4 cup honey
- 3/4 cup sugar
- 2 tablespoons unsalted butter
- 1 cup almonds, finely chopped
- 1 cup toasted hazelnuts, chopped
- 1 cup dried sour cherries, chopped
- 1/2 cup dried apricots, chopped
- 1 cup candied orange peel, chopped
- 1/2 cup all-purpose flour
- Pinch of ground cloves
- 1/4 teaspoon freshly grated nutmeg
- Pinch of white pepper
- Vegetable shortening, melted and cooled
- 1 pound best-quality bittersweet chocolate, such as Callebaut or Valrhona, chopped
Directions
Heat oven to 325 degrees. Combine honey, sugar, and butter in a small saucepan, and bring to a boil over medium-high heat. Cook until the temperature reaches 238 degrees (the soft-ball stage) on a candy thermometer. Meanwhile, in a large bowl, combine nuts, dried fruit, flour, and spices.
Pour honey-sugar mixture over contents in large bowl, stirring with a wooden spoon to combine. When cool enough to handle, form into 1-inch balls with hands coated with vegetable shortening to prevent sticking. Place on a baking sheet lined with a Silpat mat or parchment paper, and flatten into balls with the palm of your hand. Bake until bubbled on top, about 10 to 12 minutes. Transfer to a cooling rack.
Meanwhile, melt the chocolate: In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, stir chocolate with a spatula until smooth. Working quickly, using a small offset spatula, spread a thick layer of chocolate on the back of each cooled cookie. Place cookies, chocolate side up, on a wire rack until chocolate is hardened. Store between layers of parchment paper in an airtight container.
Cook's Notes
To toast hazelnuts, roast them in a 350-degree oven just until you smell a toasted aroma. Then, rub the skins off with a tea towel.
Cook’s Notes
To toast hazelnuts, roast them in a 350-degree oven just until you smell a toasted aroma. Then, rub the skins off with a tea towel.
Reviews
Add Rating & Review
58 Ratings
5 star values:
5
4 star values:
10
3 star values:
25
2 star values:
13
1 star values:
5
Reviews
Add Rating & Review
58 Ratings
5 star values:
5
4 star values:
10
3 star values:
25
2 star values:
13
1 star values:
5
Add Rating & Review
58 Ratings
5 star values:
5
4 star values:
10
3 star values:
25
2 star values:
13
1 star values:
5
58 Ratings
5 star values:
5
4 star values:
10
3 star values:
25
2 star values:
13
1 star values:
5
58 Ratings
5 star values:
5
4 star values:
10
3 star values:
25
2 star values:
13
1 star values:
5
- 5 star values:
- 5
- 4 star values:
- 10
- 3 star values:
- 25
- 2 star values:
- 13
- 1 star values:
- 5
All Reviews for Florentine Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Florentine Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
