Florentines

Author: Canadian Living

Popular throughout Europe, these thin, candylike cookies are filled with fruits. Keep refrigerated between waxed paper in a cookie tin, because they'll soften if kept at room temperature. If desired, drizzle with melted bittersweet chocolate.

  • Portion size 48 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter cubed
  • 2 tablespoons liquid honey
  • 1/4 cup whipping cream
  • 1 pinch salt
  • 2 1/2 cups sliced blanched almonds
  • 1/3 cup finely chopped glacé cherries
  • 1/3 cup candied mixed peel
  • 1/4 cup dried currants

Method

In small heavy saucepan, melt together sugar, butter and honey over medium heat. Increase heat to medium-high and bring to boil; boil, without stirring, until amber coloured, about 3 minutes.

Stir in cream and salt; boil for 1 minute. Stir in almonds, cherries, mixed peel and currants. Drop by 1 tbsp (15 mL), about 3 inches (8 cm) apart, onto parchment paper–lined baking sheets, pressing to flatten.

Bake in 375°F (190°C) oven, watching carefully during last few minutes, until browned, 6 to 8 minutes. Let cool on pans on racks for 2 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 4 mg
  • Protein 1 g
  • Calories 71.0
  • Total fat 5 g
  • Potassium 46 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Florentines

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