Best Italian Florentine Cookies Recipes

Italian Florentine Cookies image

Provided by Michael Symon : Food Network

Categories dessert

Time 50m

Yield 6 servings

Number Of Ingredients 8

3/4 cup granulated sugar
1/2 cup unsalted butter
1/3 cup heavy cream
2 tablespoons honey
2 cup sliced almonds, crushed
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Zest of 1 orange

Steps:

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves.
Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.)
Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster.
Once cool, gently peel the cookies off the foil and serve!
(Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.)

Florentine Italian Milk Chocolate Filled Cookies image

Provided by Super San Mateo Che

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

Steps:

Preheat oven to 375 degrees.
Melt butter in medium saucepan.
Remove from heat.
Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
Cover cookie sheets with foil.
Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
Bake for approximately 7 minutes or until edges are golden brown.
Let each sheet of cookies cool completely, approximately 15 minutes.
Peel foil away from cookies.
For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.