Florentine Cookies
A crisp and buttery chocolate-coated cookie infused with candied orange peel offers a delightful citrusy zing, perfect for coffee.
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Instructions
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Preheat the oven to 350°F and line two baking sheets with silicone mats or parchment paper.
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Gently break up sliced almonds in a bowl.
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Combine butter, sugar, honey, and cream in a medium saucepan, then boil over medium heat, stirring until the sugar dissolves.
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Remove from heat, then stir in flour, candied orange peel, salt, and almonds; let the mixture cool for at least 15 minutes to thicken.
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Scoop about two teaspoons of mixture onto prepared baking sheets, spacing them three inches apart, and flatten into circles with damp fingers.
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Bake for 5 minutes, then rotate the sheets and continue baking for 4-6 more minutes until golden brown; carefully watch to prevent burning.
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Gently shape hot cookies into perfect circles with a spatula, then cool on baking sheets for 10 minutes before transferring to racks; repeat for remaining mixture.
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To temper chocolate, melt half of the chocolate in a double boiler until it reaches 131°F, then remove from heat.
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Stir in the remaining chopped chocolate until dissolved and the mixture cools to 83°F, then return to the double boiler briefly to reach 88°F.
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Spread tempered chocolate onto the flat back of each cooled cookie, creating a zigzag pattern with a fork if desired, then place chocolate-side up on a cooling rack.
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Allow the chocolate to set completely before serving.