Florentine cookies are alike Almond Slices, thin and crispy cookies that even adults would not like to miss for teatime snacks.
Originally, Florentine cookies is an European cookie where dark chocolates is mixed with chopped candied assorted cherries and mixed candied fruits plus sultanas for a wide variety of dried fruits.
Slices of almonds are toasted, not chopped because you need to leave the big slices of almonds to be seen among the chopped candied fruits.
These almonds give the crunchy and chewy bites of the Florentine cookie texture, couldn’t resist one cookie after another piece.
Ever notice that the main ingredients ; sugar, butter and self raising flour measurements are at the minimum amount?
Yes, you have to reduce the amount inorder to produce light and thin cookies .
In addition, the thinner the batter, the cookies baked faster and crisper.
If the main ingredients are in large amount, it will induce thick cookie texture.
Hence, the chopped mixed fruits may turn out soggy and wet texture.
I had added thick cream into the batter but if you do not have it in hand, you can replace it with original yogurt or simply leave it out of this recipe.
A lemon rind is grated while the lemon juice is squeezed out while filtered with a siever.
If you do not have lemon in hand, replace it with fresh orange juice instead.
I love the sweet and sour taste mixture of this cookie which is extremely exciting and super tasty.
You may notice that the Florentine batter is thick and goey but it is alright because the cookie batter becomes thin when bake later.
It will spread out easily, thinner slice makes a perfect cookie for crunchy, crispy bites that is addicting for both kids and adults.
- 55g unsalted butter
- 85ml thick cream
- 85g icing sugar
- 1 lemon rind grated
- 1 tsp lemon juice
- 55g self raising flour-sieved
- 85g roasted almond slices
- 115g mixed candy fruits-chopped
- 55g red cherries-chopped
- 25g black currants/sultanas/raisins
- 25g green cherries-chopped
- Honey for glazing
How to bake Florentine Cookies
- Preheat oven to 180C
- Grease baking sheet.
- In a saucepan, cream butter, cream, sugar, lemon rind and juice.
- Stir the ingredients over low heat until dissolved.
- Remove from the heat.
- In a big mixing bowl, sieve in flour, pour in toasted almonds, chopped mixed candied fruits, red cherries ,green cherries and sultanas.
- Pour in the cooled diluted mixture into the dry ingredients.
- Mix well until all ingredients are combined.
- Then, drop teaspoonful of Florentine batter onto the greased baking sheet.
- Allow spacing between each cookie for spreading.
- Use a fork, dust with a little flour, flatten each Florentine batter into a circle.
- Bake in oven for 20min until light golden brown.
- Glaze the surface with a little honey, further bake for 10min.
- Remove the Florentine cookies from the oven.
- Leave on the wired rack to cool off before storing into air tight container.
- Separate each layer of cookies of baking sheet so that the cookies don’t stick to each other.
Written by peachpurple
Photo taken by wikipedia
This article has been checked by plagium
More cookie recipes written by peachpurple