- Preheat oven to 350 degrees F (175 degrees C).
- Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula.
- Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, cool.
- Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled cookies upside down and spread the bottoms with the melted chocolate. Let cookies stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.
Per Serving: 106 calories; 5.8 13.5 1.3 8 2 Full nutrition
ReviewsRead all reviews 4
Good grief! Get this recipe off the website, it's all wrong, terrible. My batter was SOUP and I realized after the fact, when looking at other Florentine cookie recipes, that the heavy cream is...
was really good but had to make a few changes such as: not cook as long and thicken the batter a little