Florentine Cookies
10 servings
60 minutes
In fact, these are not even cookies, but thin caramel wafers. In Florence during the Renaissance, such a sweet without flour, but with almonds, was prepared for Easter or Christmas and kept as a souvenir, fortunately, nothing happened to it for a whole year . Thanks to the Florentine Maria de Medici, who became the French queen, "Florentines" gained fame outside of Italy. Their recipe has hardly changed for centuries: it is the same creamy caramel base with candied orange peels and almond petals fused into them. Today, in memory of the queen who introduced Paris to chocolate, Florentine cookies are usually covered with chocolate glaze.
1
Prepare the necessary ingredients.
2
Chop the orange candied fruits finely.
- Candied orange peel: 70 g
3
Pour honey and cream into the saucepan.
- Honey: 70 g
- Whipping cream 33%: 70 ml
4
Add sugar and heat to 118 degrees.
- Sugar: 130 g
5
Remove the saucepan from the heat, add almonds and candied fruits, and mix well.
- Flaked almonds: 150 g
- Candied orange peel: 70 g
6
Spread the nut mixture at the bottom of small muffin molds or on parchment paper. Place in an oven preheated to 170 degrees for 5-10 minutes or until the nuts turn golden.
- Flaked almonds: 150 g
- Candied orange peel: 70 g
7
Let the baked cookies cool, then remove them from the molds.
8
Melt the chocolate.
- Chocolate: 120 g
9
Dip the bottom of each cookie in it.
- Chocolate: 120 g
10
Let the chocolate set and serve.
- Chocolate: 120 g
