Classic Florentine Cookie Recipe
Thin and crispy yet chewy at the same time, these lacy Italian cookies are a classic for a reason. Dried fruits give them loads of flavor while a bit of chocolate adds irresistible richness.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup superfine sugar
- 1 egg, beaten
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- pinch of salt
- 1/4 cup blanched almonds, chopped
- 1/4 cup dried cherries
- 1 cup mixed candied citrus peel
- 1/3 cup golden raisins
- 1-1/2 cups semisweet chocolate chips
YIELD: about 20 cookies
- Preheat oven to 350˚F. Line baking sheets with parchment paper.
- Place butter and sugar in a bowl and beat until light and fluffy. Add beaten egg and mix until fully incorporated. Sift in flour, baking soda and salt. Mix until fully incorporated.
- Stir together the almonds, cherries, citrus peel and raisins in a separate bowl. Add about two-thirds of the mixture to the dough. Stir just until incorporated.
- Use a medium cookie scoop to place dough on baking sheets (no more than 8 per sheet) with plenty of space between. Note: See the diagram below steps for cookie placement suggestion.
- Flatten the tops of the mounds slightly with the bottom of a glass dipped in sugar to prevent sticking. Sprinkle the tops with the remaining third of the fruit and nut mixture. Bake for 12-15 minutes or until the cookies are slightly browned with golden brown edges.
- Remove the cookies and let them cool on the baking sheet for at least eight minutes before transferring them to a wire rack to cool completely.
- Melt chocolate in a heatproof bowl inside a wide skillet filled with about an inch of water over medium-low heat. Use an offset spatula to spread a thin layer of chocolate on the bottom of the cookies. Place the cookies back on the parchment paper and place them in the refrigerator to allow the chocolate to harden.
- When the chocolate has hardened, move the cookies to a wire rack over a baking sheet and reheat the chocolate. Use the tines of a fork to drizzle chocolate over the tops of the cookies. Allow chocolate to harden completely before serving.
- Store in an airtight container.
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