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Florentines

Canadian.Recipes's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Firmly packed light brown sugar 1⁄3 Cup (5.33 tbs)
  Honey 2 Tablespoon
  Light corn syrup 2 Tablespoon
  Heavy cream 1 Tablespoon
  Cake flour 3⁄4 Cup (12 tbs), sifted
  Salt 1⁄4 Teaspoon
  Slivered blanched almonds 1 Cup (16 tbs)
  Candied orange peel 3 Ounce, finely chopped
  Chocolate glaze 1 Cup (16 tbs)
Directions

Cream butter; add brown sugar gradually, creaming until fluffy.
Add honey, corn syrup, and cream gradually, beating well after each addition.
Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Mix in almonds and candied peel.
Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2-inch rounds.
Bake at 350°F about 7 minutes.
(Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.) Cool 2 to 3 minutes on cookie sheets.
Carefully remove cookies to wire racks; turn flat side up and cool completely.
Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze I.
When chocolate is almost set, draw wavy lines through glaze.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Nut

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