Florentine Cookies

Description: You can chop both the almonds and the orange peel separately in a food processor by pulsing them to fine pieces. Add 1 tablespoon of flour to the orange peel when processing to keep the pieces from sticking together.

florentine cookies recipe


  • 1 cup Unsalted Butter, Softened
  • 2/3 cups Sugar
  • 2 tablespoons Honey
  • 1 Large Egg
  • 1/2 teaspoon Vanilla
  • 2 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 cup Almonds, toasted and finely chopped
  • 4 ounces Candied Orange Peel, finely chopped (about 3/4 cup)

Yield: 16

Prep Time: 1 hour 30 minutes.

Cook Time: 10 minute s.

Total Time: 4 hours

Cream together:
Butter, softened

Beat in:

Add and mix to incorporate:
All-purpose flour

Almonds, toasted and finely chopped
Candied orange peel, finely chopped (about 3/4 cup)

Mix just until almonds and orange peel are incorporated. Chill dough 3 to 4 hours.

Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

Melt 6 ounces of semisweet or bittersweet chocolate and spread onto bottoms of cookies. If desired, use a fork or a cake comb to draw a wavy pattern through the chocolate. Place the cookies on a wire rack, chocolate-side up, until the chocolate is set.