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We love the citrus and nut combination of these classic cookies. Melted chocolate and candied cherries give them an extra-special touch. —Cleo Gonske, Redding, California
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:48 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 48 servings


  • 3/4 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 cup heavy whipping cream
  • 3 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1-3/4 cups sliced almonds
  • 3 tablespoons finely chopped candied orange peel
  • Semisweet chocolate chips, optional
  • Red or green candied cherries, halved, optional

Nutritional Facts

1 cookie (calculated without optional ingredients) equals 60 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 29 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. In a large saucepan, combine the sugar, butter, cream, honey, lemon peel and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 4 minutes or until a candy thermometer reads 225°. Remove from the heat; stir in almonds and orange peel.
  2. Drop by scant tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 6-8 minutes or until golden brown. Immediately flatten warm cookies with the back of a spoon. Cool completely on parchment paper.
  3. If desired, melt chips in a microwave; stir until smooth. Spread or brush over bottoms of cookies. Use a fork to create wavy lines in chocolate. Place a cherry half in the center. Let stand until set. Yield: 4 dozen.
Originally published as Florentines in Country Woman Christmas Annual 2011, p63

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