These mini Florentine cookies are my favorite Christmas cookies of all. Sweet nutty flavors with candied fruit is complimenting each other. You won’t be able to make only one batch.
What are Florentine cookies
Everybody talks about Christmas cookies, and the reason why; is pretty simple. In a few days, we have Christmas! Yay, are you excited as I am. I bet you are!
I am bringing you last baked recipe of this Christmas season and it is my version of Mini Florentine cookies. Why my version? Because I know it under different name and it’s bit different, yet very similar to classic Florentine recipe.
My mom has been making these every Christmas, and we call them in Czech “Marokanky” (which means: Moroccan galletes). And why do we call them this way ? I really don’t know. This recipe is inherited from one generation to another and nowhere is written or why do we call it this way.
Origins of Florentine cookies
When I tried to research the origins of these cookies, I have found only Italian version, which is probably the main and only version you know of Florentine cookies. It is incredibly similar to this recipe, so I figured, this is where the origins of these cookies must come from.
But there’s a rumor going around that Florentine cookies are from Florence. But this might or might not be the truth either. Emiko Davies, well known food writer, has written nice article on the origins of this rich and delightful cookies.
Ingredients needed for Florentine cookies
- heavy cream
- granulated sugar
- candied fruit
- nuts (almonds & peanuts)
As I mentioned, I am bringing you my version of these cookies, which is easier, doesn’t require any special baking tools, if you have at home baking sheet and parchment paper, you will do just fine.
Main ingredients are heavy cream, sugar, little of flour and then candied fruit and nuts (almonds & peanuts). This dough is prepared in two steps. First we cook the dough in a small pan and after we bake small pieces of cookies in the oven.
The texture is little chewy inside and so crunchy on outside. Candied fruit brings enough sweetness and the almonds with peanuts are a soft inside and crunchy on outside. Ultimate bliss.
As the original recipe for these cookies calls for covering one side of cookie with dark chocolate, I have chosen not to use a chocolate and it still tastes delicious. But of course, you can brush a bit of chocolate on one side of the cookie.
From this batch you will make around 24 mini cookies, in about 2,5” of diameter.
Measuring is specifically made in metric system (measurements). The reason why; all these recipes for Christmas cookies are made in precise measurements to achieve the best quality of the final product. This is why I strongly recommend you, to get a food digital kitchen scale to get the best and enjoyable results.
More Christmas cookies
- GINGERBREAD CHRISTMAS WREATH
- RAFFAELLO COCONUT BALLS
- COCONUT MACAROONS
- LINZER COOKIES
- WALNUT CRESCENTS WITH CHOCOLATE
- HAZELNUT CRESCENTS
- baking sheet
- 250 ml heavy cream
- 40 g all-purpose flour
- 160 g sugar
- 160 g mix of almonds peanuts
- 16 g candied fruit
- In a medium pan place heavy cream with sugar and flour and whisk well. Cook it on medium heat, until it thickens, sort of béchamel sauce thickness.
- Remove from heat and add the rest of the ingredients. And let it cool for a few minutes and meanwhile, preheat oven to 160 C.
- With a help of teaspoon, spoon small cookies on a baking sheet covered with parchment paper.
- Bake for 15-20 minutes, or until the edges becomes golden brown. The top might be still bubbly and white and that is OK. It will harden later.
- Remove the cookies from the baking sheet and place it onto the baking rack and let dry for 12 hours.
- Keep in airtight container in a cool place.