Orange almond florentines

    Orange almond florentines

    (4)
    3hr25min


    4 people made this

    About this recipe: The classic Italian florentine biscuit gets a makeover with candied orange peel and almonds set in creamy caramel discs, then coated on the bottom with plain chocolate.

    Ingredients
    Serves: 30 

    • 4 tablespoons caster sugar
    • 180ml whipping cream
    • 4 tablespoons plain flour
    • 70g finely chopped almonds
    • 225g chopped candied orange peel
    • 225g plain cooking chocolate

    Method
    Prep:10min  ›  Cook:15min  ›  Extra time:3hr setting  ›  Ready in:3hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily greased and floured baking tray. Spread mixture into thin circles with a spatula.
    3. Bake at 180 C / Gas 4 just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the baking tray, cool.
    4. Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled biscuits upside down and spread the bottoms with the melted chocolate. Let biscuits stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.
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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    4

    Good grief! Get this recipe off the website, it's all wrong, terrible. My batter was SOUP and I realized after the fact, when looking at other Florentine cookie recipes, that the heavy cream is never more than a few tablespoons, not almost a cup!!!!!! NO NO NO. I had to throw it all out, wasted perfectly good ingredients, and start all over again...made Florentine cookies from the Foodnetwork, perfect.  -  06 Dec 2011  (Review from Allrecipes US | Canada)

    by
    3

    A must for your holiday cookies. Worth the time!  -  22 Dec 2000  (Review from Allrecipes US | Canada)

    by
    0

    was really good but had to make a few changes such as: not cook as long and thicken the batter a little  -  15 Dec 2013  (Review from Allrecipes US | Canada)

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