Florentines II3 Reviews
“Thin lacey cookie made with whipping cream.” - by Robin Evert
Original recipe yields 5 dozen
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Amount Per Serving (30 total)
- 106 cal
- 5.8 g
- 13.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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..." See more 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."
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