Ingredients for Florentines Fiorentine Florentine Cookies
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How to Make Florentines Fiorentine Florentine Cookies
- Finely chop 1 cup walnuts, 1/2 cup almonds, 1/2 cup raisins, 1 tablespoon finely grated orange peel, 1 tablespoon finely grated lemon peel, 1/2 cup candied cherries (chopped), and 1 tablespoon crystallized ginger.
- Melt 1 cup (2 sticks) unsalted butter in a medium saucepan over medium-low heat. Add 1 cup granulated sugar and stir constantly until the sugar is completely dissolved.
- Increase the heat slightly and bring the mixture to a rolling boil. Boil for exactly 1 minute without stirring.
- Remove from heat and immediately stir in 1/4 cup heavy cream. Add the chopped nut and fruit mixture and stir until evenly combined.
- Using a spoon, drop heaped teaspoonfuls of the mixture onto a greased baking sheet or Silpat mat, leaving at least 2 inches between each cookie. Bake in batches of 4-6 to prevent overcrowding.
- Bake at 300°F (150°C) for 10-12 minutes, or until the edges are golden brown and the cookies are set.
- Let the cookies cool on the baking sheet for 1 minute before carefully transferring them to a wire rack to cool completely.
- Melt 4 ounces of semi-sweet chocolate in a double boiler or microwave-safe bowl. Once melted and smooth, spread a thin layer onto the flat side of each cooled cookie.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
13g
Carbs
2g