Ingredients
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100 g AlmondSlivered/Flaked almonds
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60 g Sugar
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25 g Butter
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20 g Candied cherries
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75 ml Single creamFresh
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25 g Flour
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50 g Candied orange
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100 g Dark chocolate
Directions
Today we cover the recipe for Florentine Biscuits. They are candied almond and chocolate cookies.
Florentine Biscuits, known in Italy as Biscotti Fiorentini, unlike the name that might remind you the city of Florence, are actually common in all bakeries in South Tyrol and can be found all year round. They can be made cookie-sized, with a diameter of 5 cm, or larger, with a diameter of about 7 cm. In the smaller size, Florentine Biscuits are also often found in Christmas cookie trays, precisely because of their very wintry and very Christmassy ingredients.
Florentine Biscuits can be made in a short time and are very easy. No machinery or electric whips are needed. They look like very thin, crispy almond cookies made almost solely with almonds and very little flour and enriched with candied fruit (candied orange and candied cherries) and chocolate that is brushed on the back of the cookie.
I hope I have intrigued you because they really are a sight to behold, assuming you like the ingredients I mentioned.
It took me 3 years to find the original recipe here in Italy. I hope you will like them! Here is the recipe for Florentine Biscotti.
Steps
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1
Done
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Soak the candied cherries in warm water until you need to incorporate them into the preparation. This will serve to soften them and make them easier to cut. |
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2
Done
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Turn on the static oven to 180° C (356° F). |
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3
Done
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Place the butter, sugar and fresh single cream in a saucepan. Bring the mixture to a boil, slowly over moderate heat, stirring occasionally. |
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4
Done
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Remove from heat and add the sifted flour. Stir with a hand whisk to remove any lumps. |
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5
Done
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Add the slivered/flaked almonds. Also add the candied orange and the candied cherries, which should be cut into 8 pieces first. Stir everything together. |
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6
Done
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Lay a sheet of baking paper on the baking tray and spread mounds of dough, about the size of a tablespoon, fairly far apart. They tend to spread out when baking. |
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7
Done
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With a spoon dipped in cold water, flatten each mound of dough and give it a round shape. Wet the spoon in the cold water each time; this way it will not stick to the almond mixture, which is rather sticky. |
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8
Done
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Bake in the preheated static oven at 180° C (356° F) for about 10 minutes, until the edges are golden brown. Wait for them to cool completely before removing them from the baking trail. |
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9
Done
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Once cool, melt the dark chocolate in the microwave or bain-marie, whichever you prefer. If you choose to use the microwave, set it to 750W for 35 seconds, take out and stir, then another 35 seconds, take out and stir. Repeat this process 1 or 2 more times until the chocolate is completely melted. |
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10
Done
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Then coat the back of the almond and candied cookies with chocolate. Approx. 1 teaspoon per cookie will suffice. Place them to dry on a wire rack. After a few minutes, create waves on the chocolate, helping yourself with a fork or pastry brush (see photo). |
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11
Done
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You can also create a zig-zag on the surface of your Florentine Biscuits if you like. Use a paper cone or fork. |
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12
Done
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How to store Florentine BiscuitsFlorentine Biscuits will keep for up to 2 months in tins. Put a sheet of baking paper between each layer so that the chocolate does not soil the cookies underneath. |
