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Monday, December 9, 2013

Florentine Cookies 佛罗伦萨饼干

The other day my friend mentioned to me that she is going to make Florentine cookies for the coming CNY. I have never heard of this cookie before, after googled then I only know Florentine biscuit is an Italian pastry made from setting nuts and candied cherries into a caramel disc, which is then often coated on the bottom with chocolate. Other types of candied fruit are used as well.
Since I still have some leftover nuts and dried cranberries, so I quickly use it to make this cookie.

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This cookie is chewy and sweet..

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Florentines Cookies 佛罗伦萨饼干

100g whole hazelnuts
50g dried cranberries, chopped
fc copy 30g desiccated coconuts
20g flaked almonds
2tbsp cake flour

50g sugar
50g honey
40g salted butter

100g dark chocolate


  1. Place the hazelnuts on a baking sheet and bake for 10 minutes (180C) or until fragrant and the skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for 10 minutes then briskly rub the nuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
  2. Place almond flakes on a baking sheet and bake for 4mins at 170C or until lightly browned and fragrant. Remove from oven and let cool. Set aside.
  3. Add hazelnuts, almond, desiccated coconuts, cranberries and flour, stir until all the fruit and nuts are coated with the flour.
  4. Put the sugar, honey and butter in a small saucepan and gently melt together.
  5. Add the honey mixture to the fruit and nut mixture and stir to combine.
  6. Line a large baking tray with greaseproof paper, and spread the Florentine mixture out to a thin layer – don’t worry if you have small gaps, it should melt together in the oven. Bake for 10-12 mins (oven at 180C) until a rich golden colour, then set aside to cool and firm up.
  7. Melt the chocolate all in separate heatproof bowls over gently simmering water. Line a second large tray or board with greaseproof paper and carefully flip the cooled Florentine bake onto it. Peel off the greaseproof paper. Spread the melted chocolate over and let set before cutting into small shapes as per your desire.
  8. Keep Florentines in the refrigerator. Bring to room temperature before serving. 

Recipe reference: here and here, by Sonia aka Nasi Lemak Lover

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My neighbour given me some dark chocolate,  in return I packed some cookies for them.

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I am submitting this post to "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

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