Blog Florentine Cookies
Continuing the candied fruit theme from last week, here's a recipe for Florentine-style cookies, made with candied orange peel. Florentines can be made as bars but their most familiar form is as lace cookies; thin and chewy-crisp, with chopped nuts and candied fruit bound together with a soft, honey-rich batter that spreads out in the oven. Despite the Italian name, Florentines are believed to have been invented in Paris, perhaps in honor of a distinguished Italian visitor. Many modern Florentine recipes use oats rather than nuts to achieve the lacy look and texture but since oats are a northern crop, not native to the Mediterranean climate of France and Italy, I believe this is a later adaptation—delicious and frugal, but not authentic. This week's cookie recipe is certainly not authentic—a rolled cookie needs to be sturdy, not lacy—but its flavors are inspired by the traditional and enticing combination of almonds, orange, and chocolate. After spreading melted chocolate on the bottom of the cookies, draw a fork across the surface for the wavy pattern that is a signature look of Florentines.