Description
Delight in these classic Italian Florentine Cookies, featuring a buttery, sweet base loaded with almonds, candied orange peel, and dried cranberries, finished with a luscious layer of melted semisweet chocolate. Perfectly crisp and lacy, these cookies make an elegant dessert or a lovely treat alongside coffee or tea.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2 tablespoons heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped candied orange peel
- 1/2 cup finely chopped dried cranberries
- 1/4 teaspoon salt
Finishing
- 8 oz semisweet chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Wet Ingredients: In a small saucepan, combine the unsalted butter, granulated sugar, heavy cream, and honey. Heat over medium heat, stirring frequently until the mixture comes to a boil and the sugar is fully dissolved.
- Add Dry Ingredients: Remove the saucepan from heat and immediately stir in the all-purpose flour, finely chopped almonds, candied orange peel, dried cranberries, vanilla extract, and salt until everything is well combined into a thick batter.
- Form Cookies: Using a teaspoon, drop small portions of the mixture onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the oven and bake for 8 to 10 minutes, or until the cookies become golden brown and develop their signature lacy appearance.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool completely on the sheets. This prevents them from breaking apart due to their delicate texture.
- Apply Chocolate: Once cooled, turn each cookie flat side up and spread or drizzle the melted semisweet chocolate over the surface. Place the cookies on a wire rack and allow the chocolate to set before serving or storing.
Notes
- These cookies spread significantly during baking, so ensure sufficient space between each portion on the baking sheet.
- You can substitute candied orange peel with candied ginger for a different flavor profile or omit it for a milder taste.
- Store the cookies in an airtight container with parchment paper between layers to prevent them from sticking together.
- For a dairy-free version, consider substituting butter and cream with plant-based alternatives and dark chocolate that is dairy-free.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
