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Florentines II

Robin Evert

Robin Evert

Thin lacey cookie made with whipping cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula.
  3. Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, 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 cookies upside down and spread the bottoms with the melted chocolate. Let cookies 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

Joanne
4

Joanne

12/6/2011

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.

MAIREB
3

MAIREB

9/22/2003

A must for your holiday cookies. Worth the time!

MikaylaV
0

MikaylaV

12/15/2013

was really good but had to make a few changes such as: not cook as long and thicken the batter a little

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