MINI FLORENTINES
These mini Florentine cookies are full of nutty and raisin flavors in creamy yet crunchy shell. It has an amazing crunch from nuts and is became one of my favorite Christmas cookies I make every year.
Servings: 24 cookies
Calories: 58kcal
Equipment
- baking sheet
Ingredients
- 250 ml heavy cream
- 40 g all-purpose flour
- 160 g sugar
- 160 g mix of almonds peanuts
- 16 g candied fruit
Instructions
- 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.
Notes
Measurement- My inherited Christmas cookies are all in metric system. This is all because of precision of measuring the ingredients. I recommend buying a digital kitchen scale to make sure to achieve the best possible cookies.
Nuts - For this recipe you can use any kind of nuts, from almonds, peanuts, pecans to walnuts. It's all your choice.