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