Florentine Cookies
You can chop both the almonds and the orange peel separately in a food processor by pulsing them to fine pieces. Add 1 tablespoon of flour to the orange peel when processing to keep the pieces from sticking together.
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Prep Time
90 minutes
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Cook Time
10 minutes
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Servings
16
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- 1 cup Unsalted Butter, Softened
- 2/3 cups Sugar
- 2 tablespoons Honey
- 1 Large Egg
- 1/2 teaspoon Vanilla
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 cup Almonds, toasted and finely chopped
- 4 ounces Candied Orange Peel, finely chopped (about 3/4 cup)
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1
Cream together:
Butter, softened
Sugar
Honey -
2
Beat in:
Egg
Vanilla -
3
Add and mix to incorporate:
All-purpose flour -
4
Add:
Almonds, toasted and finely chopped
Candied orange peel, finely chopped (about 3/4 cup) - 5 Mix just until almonds and orange peel are incorporated. Chill dough 3 to 4 hours.
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6
Preheat oven to 350 degrees.
Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.
Bake 8 to 10 minutes, until lightly colored.
Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
- 7 Melt 6 ounces of semisweet or bittersweet chocolate and spread onto bottoms of cookies. If desired, use a fork or a cake comb to draw a wavy pattern through the chocolate. Place the cookies on a wire rack, chocolate-side up, until the chocolate is set.
- 8 Enjoy!
-
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