Florentine Cookies or "Florentiner" in German is a classic German cookie which has its origin probably in France from the 17th century. But it is said that it was brought to France by Katharina di Medici who was from the Tuscany of Italy.
The classic cookie recipe is not using flour or eggs but almond or hazelnut flour, butter, honey and candied fruit like cherries, lemons or oranges. The bottom of the cookie is often coated with chocolate. Happy Baking!
Ingredients Florentine Cookies
50 g candied fruit such as cherries, lemons or oranges
75 g sugar
50 g butter
1 pack. vanilla sugar, 0.8oz - How to make Vanilla Sugar -
150 g heavy cream
1 tbsp flour
50 g honey and 50 g chopped almonds
100g almond slices (if possible blanched)
1 tbsp sunflower oil (or taste neutral oil)
100 g dark chocolate
round cookie cutter (3 inches)
Baking Instructions Florentine Cookies
- Chop candied fruit very fine.
- Mix butter, vanilla sugar, heavy cream, sugar and honey in a pot and bring while stirring to a boil.
- Add candied fruit and flour and let simmer for 2 min. Then add chopped and sliced almonds and let soak for 1 min on the lowest heat (gas) or turned off stove (electric).
- Preheat oven to 345 F; layer a baking tray with parchment paper.
- Place with 2 tea spoons little heaps in a distance of 1,5 inches.
- Bake for 10-12 min.
- Place the cookie cutter on the hot cookie and cut it out (press gently down and wiggle the cutter), let cool off.
- Carefully remove from the paper and place upside down on a baking grid.
- Chop the dark chocolate and using the double boiler method melt the chocolate, add the oil.
- With 2 forks dip the bottom side of the Florentine into the chocolate and with another fork make wavy forms into the chocolate.