Florentines (Italy)

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Maybe 2 out of the whole batch came out round, mostly oval even though I rotated pan throughout baking. Also, since you can only bake about 7 to 9 at a time, it took several hours to get through. They were, however, deliciously delicate, crunchy and beautiful and I would bake them again, but just for special occasions WITH chocolate, most definately!

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Receipt was easy to make however, directions for baking need to be improved. Twenty minutes is way too long to bake. Eight to ten minutes is about right Ruined the first tray. I used teaspoon for shaping balls which spread and grew way beyond three inches.I suggest at least half that amount with caution to leave at least three inches between cookies otherwise they run into each other. I am so sorry I didn't check the reviews before I made these cookies. I will make again, now that I have the process down.

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These were easy to put together, but took forever to get baked. Because they spread you can only do a few at a time, then they have to cool before you can move them. Next time I will make them smaller. The 3" cookie is a little too much to eat at once, and they are oily to hold as someone else said. Also, you cannot turn your back on these for a minute as they will go from almost done to nearly burned in a few seconds. The final product is delicious and addictive!

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I brought a batch of these into the office today and now I have orders for dozens more. I used Silpat liners and the cookies peeled right off without breaking. Inspired by Giada's recent show, I made little chocolate sandwiches with them, drizzled the top with chocolate and a tiny pinch of orange zest. Excellent recipe. Thank you Food Network.

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I wish I would have read the reviews first because I too had a problem with them sticking to the parchment paper. I was also only able to save 4 of the cookies out of the whole batch. The last 4 I sprayed the paper with cooking spray and those came off fine. They taste fantastic, I wish I had more.

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I put these on a parchment paper-lined cookie sheet, and like Sarah, used a very thin metal spatula to remove, after about a minute of cooling. These were a hit at the church cookie exchange, but time consuming, because I only put 9 cookies on a large cookie sheet (used a teaspoon cookie scoop.

In response to keeping these longer than 3 days, I did put some aside to test. After a week, still crisp, but just slightly sticky. I think a short time in a low oven would take care of that. The orange flavor from the zest was more pronounced, but very good.

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i have not tried this particular florentine recipe but have done others.
the best way to back them is to use very small amount of batter, less than 1t., use a very good quality non stick pan, do not grease or use sil pad or parchment. allow to cool about 1 minute on pan, then remove and finish cooling. Use a very thin metal spatula also in order to get underneth them without ruining them.
p.s i gave it a 5 because they sound so yummy

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These cookies turned out to be flavorful, and had great texture. Both the almond and orange flavors came through and the chocolate on top made it even better.

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I consider myself an pretty good baker, but these cookies got the best of me. I do not own a silicone baking mat, so I placed them on parchment paper like suggested. After the first batch failed to come off the paper, I even greased the paper for the second batch. That did not work either. I saved maybe four cookies from the whole batch. They tasted great, but what a waste of time. Anyone suggest what I did wrong since everyone else was so sucessfull?

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Great with or without chocolate. Easy to make looks professional...everyone will be jealous.