Florentines II

4

"Thin lacey cookie made with whipping cream."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 106 cals
Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

4

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...

A must for your holiday cookies. Worth the time!

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

Is white sugar powdered sugar or granulated sugar? This recipe looks great!