Easy Florentines
Easy Florentines
(5)
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| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | about 2 1/2 dozen 2 1/2" Florentines |
Ingredients
Cookies
- 1 1/4 cups Sticky Bun Sugar
- 1 cup unblanched sliced almonds
- 1/2 cup candied orange peel
Coating
- 1 cup chopped semisweet or bittersweet chocolate or a scant 1 cup chocolate chips
Directions
1) Preheat your oven to 375°F. Line two baking sheets with parchment, or non-stick foil.
2) Stir together the sticky bun sugar, almonds, and orange peel.
3) Using a tablespoon measure, make 1-tablespoon mounds of the mixture on the prepared baking sheets, spacing them about 2" apart; they'll spread a lot.
4) Bake the Florentines for about 10 minutes, until the almonds are golden brown. Reverse the pans in the oven midway through the baking time, so they brown evenly.
5) Remove the Florentines from the oven, and allow them to cool completely on the pan.
6) When the Florentines are completely cool, melt the chocolate, either in a microwave, or over very low heat. Stir until it's completely smooth.
7) Brush the melted chocolate onto the flat (bottom) of each cookie, placing them, chocolate side up, on a rack to set.
8) Store cool and dry for up to several weeks.
Yield: about 30 Florentines.
Reviews
03/25/2012- We bought the sticky bun sugar and the candied orange peel just for this recipe and it was well worth it. My daughter and I ate half the batch as fast as they were ready. They are wonderful! Good job KAF bakers!!
- 01/19/2012
- Indeed these are extremely easy! I'm glad I was sitting down when I sampled the first one - so beautiful and absolutely HEAVENLY!!!! This even tops the 12-Layer Mocha Cake with meringue, souffle, cake and butter cream layers I made for the Holidays.
01/13/2012- You're a real deep thinker. Thanks for sharing.
- 01/03/2012
- Do you chop up the candied orange peel before baking, it looks that way from the picture of the cookie vs the picture of the orange peel on the page to purchase it? Thanks
No need to further dice the peel, unless you want to spread the orangey-ness across more of the cookie. Frank @ KAF.
- 01/03/2012
- This recipe was printed several years ago when you offered the silicone cookie pans. I did purchase the pans and these have become a staple in my Christmas baking. I come from an Italian family and these remind me so much of the various holiday sweets my family would always have around the holidays, even the smell of the sugar brings back memories. They are wonderfully easy to make and work beautifully in the silicone pans. One word of caution - do not try to use any candied fruit other than the candied orange peel that KAF offers - it is the most delicious candied fruit and really makes these special! The stuff from the supermarkets - if indeed you can even find orange peel - is not worth eating, and I say this as one of the world's half-dozen fruitcake lovers! Also, I don't usually brush the chocolate on mine - too fussy for me - I just spread it on with a silicone spatula (hey! another kitchen gadget I got from KAF!!!). It is best to make these on a cool, dry day, since they need time for the chocolate to set before storing. Thanks for a great holiday recipe!
