Victoria's Kitchen


Final chapter of the Christmas cookies series: the crowd favourite-florentiner! 

Hard to describe, kind of a toffee esque cookie, half dipped in chocolate. 

Also the prettiest I think. 

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  1. 50g butter
  2. 125 ml cream
  3. 100g sliced and skinned almonds
  4. 125g sugar
  5. 1 bag vanilla sugar
  6. 65g flour
  7. 2 bars of dark chocolate
  8. 1 tsp cinnamon
  1. Pre-heat oven to 180c.
  2. Combine butter and cream in a frying pan, on low heat until it boils.
  3. Combine almonds, sugar, cinnamon, vanilla sugar, and flour. Once mixed, add to the butter and the cream.
  4. Keep the dough liquid over a hot water bath as you make the cookies.
  5. Using two spoons, make tiny lumps onto a baking sheet lined with parchment paper.
  6. Bake for 20mins at 180c.
  7. Once golden yellow, take out of the oven, let the cookies cool fully, and prepare the chocolate bath.
  8. In the same water bath, melt the chocolate bars. One by one, dip the cookies in, and place them on a non-stick surface (such as parchment paper) to harden completely (1-2 hours).
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