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Florentines (Italy) Recipe

Florentines (Italy)

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Average Rating:

Total Reviews: 66

Showing 11-20 of 66

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  • on December 14, 2010

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    Some of my cookies spread correctly, however a large percentage of them did not. Although the finished product was delicious, it was far from worth working with the uncooperative dough and having many not turn out.

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  • on December 12, 2010

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    I've been making these for Christmas the last 4-5 years and they are always a hit. They are very delicate and add a little pizazz. The combo of the orange and chocolate is just divine. However, it is very easy to over bake them. Never walk away from the oven. They cook in no time. Keep your eyes on them. When they turn a light golden color take them out. They will continue to cook on the hot cookie sheet. If they are done to perfection when you take them out of the oven immediately slide the parchment paper with the cookies on them off. If they can use a little more color leave them on the cookie sheet for a minute. It takes a couple of tries.....the temp varies from oven to oven. This one is soooo worth it. They look fancy too. Yummmmmm!

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  • on March 09, 2010

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    After looking for the perfect recipe for years, I finally found it! Family members fought over the last one. I have made these 3 times in 2 weeks and they are devoured by everyone. I spread about 1 tsp melted milk chocolate and sandwiched together. Must use Silpat.

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  • on January 06, 2010

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    If I could follow directions, this would've been a LOT easier... I figured since I bought sliced almonds, I didnt need to crush them. WRONG! Mine turned out very distorted, and i had to shape each cookie into a circle shape. This is a very tasty cookie, nonetheless. The only problem I had was the orange zest. WAY too much for me, and I barely used 1 tablespoon. If you dont like orange very much, I would use 1/8 teaspoon, because I can definitely taste it.

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  • on December 23, 2009

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    After 28 years of doing the Best Catering in North East Iowa, finally I found a recipe of Florentines that is excellent, they are crispy and easy to prepare, in my home oven I need to bake it for only 7 minutes and YES I use a silpat liner. Make the balls very small, they spread a lot and be careful when you put the tray in the oven because the balls can roll. Do not let the doug to rest for too much because get tough if this happen put your container with the dough in double boiler , until is easy to handle but not warm, Any way use only this recipe if you want to have the best Florentines ever. Martha

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  • on December 22, 2009

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    These cookies were average, similar taste to chinese fortune cookies. The work can be kind of tedious for not the best outcome. However, different and pretty. BUT DO NOT USE PARCHMENT PAPER, I found tinfoil to be the best!!

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  • on December 15, 2009

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    I made these for my co-workers and they flew off the plate. Only thing is that I had to adjust the temperature for my oven. It needed to be cooler and each batch only needed to be in the oven for about 6 minutes. They were a hit though once I figured that out!

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  • on December 10, 2009

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    This was wonderul, even using the lighter calorie Light Corn Syrup. Using a silpad is a must. Each cookie came out perfect and, using the silpad, did not break. We only used about an 8th of a teasoon of orange zest because we only wanted a hint of orange flavor. As stated previously, they need to be spaced out (3-4 inches so they won't join together. These are definitely as good, if not better, than any I have had from a bakery.

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  • on November 27, 2009

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    People LOVED these cookies--I was told that they were better than the bakery! So easy to make and look wonderful to give as a gift.

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  • on January 07, 2009

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    These were excellent and such a change from ordinary cookies! Be sure not to over process your almonds because the moisture will cause the cookies to be thick and not flatten like the picture..

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