FlorentinesDespite being named after the beautiful Italian city of Florence, these cookies (sometimes referred to as biscuits) did not originate from Italy. We can thank the French for these lovely wafer thin delights that I can’t stop eating.
Honest Cooking has a wonderful history lesson on these beauties if you’re into that such thing. I happen to be into almonds and cookies so I’m into them for those very important reasons, but I’ll thank the French and the city of Florence both just to be on the safe side.
Florentines aren’t difficult to make but they are time consuming. You can only bake 6 per baking sheet because they’re spreaders. Yep, they like to stretch out and take over the place (kind of like my kids when they sleep). They’ve got a mind of their own (again another similarity to my kids – mmmh) and can’t be bothered to be uniform. I dig these cookies because they’re unique. I mean why be normal. Normal is boring even with cookies.
Sometimes depending on how much they take over the baking sheet they’ll have a lace like appearance. Bonus points for those.
I happen to really like my Florentines naked (without garnish) but if you’re feeling festive or are an overachiever feel free to add a drizzle of chocolate or if you’re not into drizzling just dunk half of them.
Grab your almonds and get the FLORENTINES RECIPE on Dixie Crystals website where we just so happen to moonlight.
Disclaimer: I am a recipe developer for Dixie Crystals. I was compensated for my time. Opinions are my own. Always have been. Always will be.