Italian Florentines

Featured in the Honolulu Star-Advertiser on December 20, 2017.



Italian Florentines

  • 1 3/4 cups sliced, blanched almonds (about 6 ounces)
  • 3 tablespoons all-purpose flour
  • Finely grated zest of 1 orange (2 tablespoons)
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Pulse almonds in a food processor until finely chopped but not pasty.
  4. In a large bowl stir together nuts, flour, zest and salt.
  5. Add sugar, cream, corn syrup and butter to a small saucepan.
  6. Over medium heat, stir occasionally, until the mixture comes to a rolling boil and sugar is completely dissolved.
  7. Continue to boil for 1 minute.
  8. Remove from heat and stir in vanilla, then pour into almond mixture.
  9. Stir just to combine.
  10. Set aside until cool enough to handle, 30 minutes.
  11. Scoop rounded teaspoons (for 3-inch cookies) of batter and roll into balls.
  12. Place on prepared baking sheet, leaving about 3-4 inches between each cookie.
  13. Bake 1 pan at a time, until cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10-11 minutes.
  14. Cool on baking sheet for 5 minutes, then transfer to racks to cool.
  15. Repeat with remaining batter.

Makes 5 dozen cookies.

Approximate Nutrient Analysis per small thin cookie:
40 calories, 2.5 g fat, 1 g saturated fat, 5 mg cholesterol, 10 mg sodium, 4 g carbohydrate, 0 g fiber, 3 g sugar, 1 g protein


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