Biscotti Fiorentini – Florentine Cookies

BISCOTTI FIORENTINI  - florentine cookies[ad#ads-1]

200 g (7 oz) butter
2 tbs honey
180 g (6 oz) sugar
3.5 tbs single cream
50 g (1.7 oz) candied orange rind
50 g (1.7 oz) candied lemon rind
120 g (4 oz) almonds, chopped
100 g (3.5 oz) flour
200 g (7 oz) chocolate


  1. Melt butter in saucepan over low heat. Stir in honey, sugar and cream. Add lemon and orange rind and let cook for 2 more minutes.
  2. Remove from heat and stir in flour. Let cool.
  3. Preheat oven to 200 C (392 F).
  4. Drop by level teaspoonsful about 3 inches apart, into foil lined cookie sheets. Spread thin. Sprinkle with almonds.
  5. Bake for 8-10 minutes. Cool completely.
  6. Melt chocolate, then spread on flat side of cookie. Let dry.
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My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already. — Dave Barry


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