Polish Florentine Cookies (Florentynki) Recipe

Polish Florentine Cookies or Florentynki
© 2010 Barbara Rolek
Ratings (15)
  • Total: 75 mins
  • Prep: 45 mins
  • Cook: 30 mins
  • Yield: 40 Cookies (20 servings)
Nutritional Guidelines (per serving)
127 Calories
8g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 40 Cookies (20 servings)
Amount per serving
Calories 127
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 9mg 3%
Sodium 72mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 2g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Polish florentines or florentynki (floh-rrehn-TIN-kee) is made with candied orange peel (and other candied fruits, if desired), nuts and a smear of chocolate on the bottom.

It is believed the cookie was created by King Louis XIV’s master pastry chefs at the Palace of Versailles for the Medici of Florence. Florentynki is popular at Christmas.

Ingredients

  • 5 ounces almonds (blanched, skinless, finely chopped)
  • 3 tablespoons ​flour (all-purpose)
  • 2 tablespoons zest (candied orange peel, finely chopped)
  • 3/4 cup sugar
  • 2 tablespoons cream (heavy)
  • 2 tablespoons corn syrup (light)
  • 5 tablespoons butter
  • 1/2 teaspoon vanilla

Steps to Make It

  1. Position a rack in the center of the oven and heat to 350 F. Line a baking sheet with a silicone baking mat or parchment paper.

  2. In a medium bowl, stir together 5 ounces blanched skinless finely chopped almonds, 3 tablespoons all-purpose flour and 2 tablespoons finely chopped candied orange peel.

  3. In a small saucepan, place 3/4 cup sugar, 2 tablespoons heavy cream, 2 tablespoons light corn syrup and 5 tablespoons butter. Cook over medium heat, stirring occasionally until mixture comes to a rolling boil and sugar is completely dissolved.

  4. Continue to boil for 1 minute. Remove from heat and stir in 1/2 teaspoon vanilla, and pour sugar mixture into almond mixture, stirring just until well combined. Let cool 30 minutes.

  5. Using a 1 1/4-inch cookie scoop, portion out dough and roll each piece into a ball in your hands. Place 3 inches apart (they will spread considerably) on the prepared pan and bake 10 to 11 minutes or until golden throughout.

  6. Let cool on baking sheet 5 minutes then transfer to cooling rack. Repeat with remaining dough.

  7. Melt 8 ounces dark chocolate candy melts according to package directions. Candy melts are preferred to chocolate because they hold up better when the cookies are stored. Spread a light coating of candy melt on the bottom of each cooled cookie.

  8. Let dry, chocolate side up, on a cooling rack. Store in an airtight container when candy melt is hard.