Florentines

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love them even plain

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Fantastic tasting!! After reading all the reviews I was somewhat apprehensive...but decided to try it anyway. I increased the orange zest and listened to the other reviewers and decreased the size to a teaspoon...still a bit big and not perfect. I didn't want to add the chocolate in between because I felt they were so rich as it was..by themselves..maybe next year... but delicious ...crunchy and lovely..not sure how they will maintain their lovely crispness..next time I'm going for the silicone muffin pans

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I think I figured out the problem. These are the most delectable (and popular cookies I've ever made so I knew there was a problem when I saw that they were only receiving a four star rating. In the recipe it says to add 2 tsp. of batter to make 8 cookies on a sheet. On the show she only uses ONE tsp. of batter per cookie. That's why some of you have ended up with "almond brittle". Though I'm sure it was yummy. Use very little batter and space them out more than you think you need to and you'll be fine. Take the time to do these right and you WON'T be disappointed. Good luck!

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These cookies are excellent! My family, friends, and co-workers all LOVE them!: Thanks Giada!:

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These cookies are so deep in flavor. I was amazed at how delicous they are. Watch out that you don't use too much batter because they really spread. I did only 6 per sheet. Also, they go from perfect to almost burned very quickly, so watch them carefully.

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I just made these cookies for the first time, delicious taste, but could not get them off the pan. I used parchment paper but the cookies would not come off the wax paper. I ended up having to throw out the entire batch. Any suggestions?

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These cookies will make you look like a professional. I, too, over baked the first sheet pan the first time out, but once you get the hang of it and get a good feel for how your oven treats these cookies, they are beautiful. I used 3/4 teaspoon of dough for each cookie and baked for 6 to 7 minutes and they're great. Good job, Giada, keep them coming.

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I made these last year and am making them again right now. From the reviews, here are my comments. 1. Don't expect uniform shapes, not gonna happen. I even use a small scoop (which is great, but they have a mind of their own. They will be "lacey" which is a nice term for having holes. Just match up the closest ones and know that no one else's cookies look (or taste like these! 2. I just took some from the oven and couldn't wait to taste one, so I bunched it up from the outside edges in and made a bite size bundle. I've decided to try doing this to all of them this time. Look kind of like rosettes. Maybe I'll dip them in chocolate or drizzle on top, but they're so good by themselves. If you want to attempt this, do it before they crisp up. They are unique and delicious. Be flexible and don't expect a cookie cutter look. Best wishes.

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These were great! Easy to make and tastes wonderful. The orange zest makes these cookies taste different than our bakery. I used one heavy duty baking sheet and an air bake. I alternated these pans with parchment paper for cooking, they took 11 minutes in my oven and turned out wonderful.

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Runny? Yes. FIrst batch. Then I went out and bought mini-springforms (4.5". Perfect. No runny messes. Also, I used 1/3 c of honey and 1/2 c of sugar and 3 T of flour. That might help also.