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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
48 ServingsPrep: 30 min. Bake: 10 min./batch + cooling


  • 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


  • 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.
  • 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.
  • 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.

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Florentines (continued)

Directions (continued)

  • Yield: 4 dozen.
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.