FLORENTINE COOKIES (BISCOTTI FIORENTINI)
Florentine Cookies, or Biscotti Fiorentini, are delicate, crispy almond cookies enriched with candied fruit and finished with a luscious layer of chocolate on the back.
Perfect for holidays or a special treat, these cookies are as beautiful as they are delicious.
Why You’ll Love This Recipe
- Elegant and Crispy: Thin, crunchy almond base with candied fruit.
- Simple to Make: Requires no fancy equipment, just a saucepan and spoon.
- Long Shelf Life: Keeps well in tins, making it great for gifting or preparation ahead.
Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Servings: Makes about 20 Florentine cookies
Ingredients
- ⅔ cup sliced almonds
- 5 tbsp heavy cream
- 1/4 cup sugar
- 3 tbsp all-purpose flour
- 2 tbsp butter
- ⅓ cup candied orange peel
- 1½ tbsp candied cherries
- 3½ oz dark chocolate
Step-by-Step Method
1. Prepare the Candied Fruit
- Soak the candied cherries in warm water to soften them and make them easier to cut.
- Chop the candied cherries into 8 pieces and set aside.
2. Preheat the Oven
- Preheat the oven to 350°F (175°C).
3. Make the Cookie Mixture
- In a saucepan, combine the butter, sugar, and heavy cream.
- Bring the mixture to a gentle boil over moderate heat, stirring occasionally.
- Remove from heat and whisk in the sifted flour to avoid lumps.
- Stir in the sliced almonds, candied orange peel, and chopped candied cherries.
4. Form the Cookies
- Line a baking sheet with parchment paper.
- Spoon mounds of the mixture (about 1 tablespoon each) onto the sheet, spacing them well apart to allow spreading.
- Use a spoon dipped in cold water to flatten each mound into a round shape.
5. Bake
- Bake the cookies in the preheated oven for 10 minutes, or until the edges are golden brown.
- Allow the cookies to cool completely on the baking sheet before removing them.
6. Add the Chocolate Layer
- Melt the dark chocolate in a microwave or bain-marie:
- Microwave: Heat at 750W in 35-second intervals, stirring between each until fully melted.
- Using a teaspoon, coat the back of each cookie with the melted chocolate.
- Place the cookies on a wire rack to dry.
- Optional: Use a fork or pastry comb to create decorative waves or zig-zags on the chocolate.
Storage
- Store Florentine Cookies in an airtight tin for up to 2 months.
- Place a sheet of baking paper between layers to prevent chocolate smudging.
Tips and Suggestions
- Consistent Sizing: Use a tablespoon to portion out the dough evenly.
- Chocolate Variations: Substitute dark chocolate with milk or white chocolate for a different flavor.
- Holiday Decor: Sprinkle crushed pistachios or edible glitter on the chocolate layer for festive flair.
Nutritional Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 2 g |
| Carbohydrates | 12 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Fiber | 1 g |
| Sugar | 9 g |
| Sodium | 5 mg |
Enjoy the elegance and flavor of these Florentine Cookies, a delightful treat that adds a touch of sophistication to any occasion! 🍪✨
Florentine Cookies (Biscotti Fiorentini)
Ingredients
- ⅔ cup sliced almonds
- 5 tbsp heavy cream
- 1/4 cup sugar
- 3 tbsp all-purpose flour
- 2 tbsp butter
- ⅓ cup candied orange peel
- 1½ tbsp candied cherries
- 3½ oz dark chocolate
Instructions
Prepare the Candied Fruit
- Soak the candied cherries in warm water to soften them and make them easier to cut.
- Chop the candied cherries into 8 pieces and set aside.
Preheat the Oven
- Preheat the oven to 350°F (175°C).
Make the Cookie Mixture
- In a saucepan, combine the butter, sugar, and heavy cream.
- Bring the mixture to a gentle boil over moderate heat, stirring occasionally.
- Remove from heat and whisk in the sifted flour to avoid lumps.
- Stir in the sliced almonds, candied orange peel, and chopped candied cherries.
Form the Cookies
- Line a baking sheet with parchment paper.
- Spoon mounds of the mixture (about 1 tablespoon each) onto the sheet, spacing them well apart to allow spreading.
- Use a spoon dipped in cold water to flatten each mound into a round shape.
Bake
- Bake the cookies in the preheated oven for 10 minutes, or until the edges are golden brown.
- Allow the cookies to cool completely on the baking sheet before removing them.
Add the Chocolate Layer
- Melt the dark chocolate in a microwave or bain-marie:
- Microwave: Heat at 750W in 35-second intervals, stirring between each until fully melted.
- Using a teaspoon, coat the back of each cookie with the melted chocolate.
- Place the cookies on a wire rack to dry.
- Optional: Use a fork or pastry comb to create decorative waves or zig-zags on the chocolate.
Storage
- Store Florentine Cookies in an airtight tin for up to 2 months.
- Place a sheet of baking paper between layers to prevent chocolate smudging.
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